Chinese Banana Mochi Rolls (香蕉糕)
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).
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.