If you’re a fan of sweet treats with a chewy texture, then you’ll love these Chinese Banana Mochi Rolls, also known as Xiāng Jiāo Gāo (香蕉糕). These delectable treats are made with glutinous rice flour, bananas and a touch of sugar for sweetness. In this post, we’ll guide you through the steps to make these delicious treats in the comfort of your own home.
INGREDIENTS
8
RECIPE STEPS
13
TOTAL TIME
45 m
Why You Need This Recipe
- Homemade goodness: This recipe allows you to make these delicious treats at home with fresh ingredients and without any preservatives.
- Easy to make: The recipe is simple and requires only a few ingredients that are easily accessible in most grocery stores.
- Versatile: These mochi rolls are perfect for snacking, as a dessert or even as a party food.
About Banana Mochi Rolls (香蕉糕)
Chinese Banana Mochi Rolls are a popular dessert in China and Hong Kong, and they’re also commonly found in other parts of Asia. The chewy texture of the mochi paired with the sweetness of bananas and sugar makes for a delightful flavour experience.
The rolls are typically served as a snack or dessert, and they’re perfect for sharing with family and friends.
Star Ingredient
Glutinous Rice Flour (Nuò Mǐ Fěn)
As its name suggests, Glutinous Rice Flour is made by grinding Glutinous (or Sticky) Rice. It is a crucial ingredient to make Nian Gao because it creates the sticky (waxy) texture.
READ MORE: Why Glutinous Rice Flour is such as versatile ingredient →
Other Ingredients
- Rice Flour
- Caster Sugar
- Salt
- Water, hot
- Water, cold
- Banana Oil, or Banana Essence
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
- When mixing the ingredients, make sure to knead the dough well to ensure a smooth and elastic texture.
- Be sure to keep the dough covered with a damp cloth while working with it to prevent it from drying out.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Chinese Banana Mochi Rolls.
1
In a mixing bowl, combine the rice flour, glutinous rice flour, sugar and salt.
2
Add the hot water and then the cold water to the dry ingredients and mix well. You should get a smooth batter.
Scroll to the bottom for the printable recipe card
3
Add the banana oil or banana essence to the batter and mix well. You may adjust the amount of banana essence used here to suit your taste preference.
4
5
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8
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13
How to Serve Banana Mochi Rolls
Serve these Chinese Banana Mochi Rolls as a sweet snack or dessert. They can be served warm or at room temperature, and are best enjoyed with a cup of hot tea or coffee.
Recipe FAQs
Can I use other flavours instead of banana oil or essence?
Yes, you can use other flavours in place of banana oil or banana essence. This recipe tends to work better with Asian or South-East Asian flavours such as Pandan, Ube, Mango, Lychee or Strawberry.
Can I make these mochi rolls in advance?
Yes, you can make the rolls in advance and store them in an airtight container in the refrigerator for up to three days.
Printable Recipe Card
If you’re a fan of sweet treats with a chewy texture, then these Chinese Banana Mochi Rolls are definitely worth a try.
This recipe is simple and easy to make, and the rolls are perfect for snacking or as a dessert. Plus, you can customise them by using different fruits or adjusting the sugar content to suit your taste.
Chinese Banana Mochi Rolls (香蕉糕)
Equipment
- Mixing bowl
- Steamer basket
- Ceramic bowl medium
- Silicone spatula
- Sharp knife
Ingredients
- 50 g rice flour
- 150 g glutinous rice flour
- 100 g caster sugar
- ⅛ tsp salt
- 90 ml water hot
- 90 ml water cold
- ½ tsp banana oil or banana essence
- 1 tbsp glutinous rice flour toasted
Complete Recipe Steps
- In a mixing bowl, combine the rice flour, glutinous rice flour, sugar and salt.50 g rice flour, 150 g glutinous rice flour, 100 g caster sugar, ⅛ tsp salt
- Add the hot water and then the cold water to the dry ingredients and mix well. You should get a smooth batter.90 ml water, 90 ml water
- Add the banana oil or banana essence to the batter and mix well. You may adjust the amount of banana essence used here to suit your taste preference.½ tsp banana oil
- Grease a bowl that is safe for steaming and transfer the batter into a bowl. Cover with cling wrap.
- Bring a large pot of water to the boil and steam the batter for 20 minutes.
- While the batter is steaming, toast 1 tablespoon of glutinous rice flour. It doesn’t need to brown, you just need to make sure the flour is hot throughout. Set this aside and we will use this to coat the mochi rolls later.
- Remove the cling wrap to check the mochi. If you insert a chopstick, it should come out clean. If the batter sticks to the chopstick when you pull it out, put the batter back into the steamer for another 10 minutes.
- Once the mochi is cooked, remove from the steamer and mix the dough with a metal spoon then set aside to cool.
- When the mochi is cool enough to handle (approximately 30°C), mix the mochi well with a silicone spatula and knead on a floured surface.
- Divide the mochi into 2 even pieces and set one aside.
- Roll the mochi into a thin log about 2 cm in diameter and use a sharp knife to cut the log into 6 even pieces.
- Repeat with the other piece of mochi.
- Coat each piece of mochi with toasted glutinous flour and serve with a steaming mug of tea.1 tbsp glutinous rice flour
Notes
- If you want to make the mochi rolls sweeter, you can add more sugar to the dough.
- Be careful not to overcook the mochi rolls as they may become too chewy and tough. Keep an eye on them while steaming and check them frequently.
- Store any leftover mochi rolls in an airtight container in the refrigerator for up to three days. To reheat, steam them again for a few minutes until warm.
- Instead of rolling the mochi into a log and cutting into bite-sized pieces, you can roll the mochi into a thin rectangle first, and then roll up the mochi into a long so that you get a swirl in the centre when you cut the mochi.
