Name: Banana Mochi with Coconut Flakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 130 g glutinous rice flour; 40 g cornstarch; 30 g granulated sugar; 160 g milk; 8 g vegetable oil (peanut oil recommended) or 10 g butter; 10 g dragon fruit juice (optional); 8 small bananas; Coconut flakes for coating

Jump to Recipe

Introduction

This delightful mochi dessert wraps tender bananas in a soft, chewy rice flour dough, coated with fragrant coconut flakes. It’s a sweet treat that’s perfect for sharing at any gathering or enjoying as a satisfying snack.

The image shows a stack of small, cylindrical rolls arranged neatly on a white plate placed on a white marbled surface. Each roll has three layers: a yellow inner core that looks like a banana slice, surrounded by a smooth pink outer layer, which is then coated with finely shredded white coconut, giving a snowy texture. A few green leaves are placed as decoration on top and among the rolls, adding a fresh touch. The overall look is soft, colorful, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

130 g glutinous rice flour
40 g cornstarch
30 g granulated sugar
160 g milk
8 g vegetable oil (peanut oil recommended) or 10 g butter
10 g dragon fruit juice (optional)
8 small bananas
Coconut flakes for coating

Instructions

Step 1: In a mixing bowl, combine the glutinous rice flour, cornstarch, sugar, and milk. Stir the mixture until it is smooth and free of lumps.
Step 2: Pour the batter into a shallow dish, cover it, and steam for 20 minutes until the mixture becomes firm and set.
Step 3: Remove the steamed dough from the heat and mix in the vegetable oil or butter along with the dragon fruit juice if using. Knead the dough until it is smooth and pliable.
Step 4: Pinch off a small piece of dough and flatten it with your hands. Wrap the dough piece around one small banana, sealing the edges to enclose the banana fully.
Step 5: Roll each wrapped banana in coconut flakes until it is fully coated. Repeat with all bananas.

Tips & Variations

For a different flavor, try substituting dragon fruit juice with mango or strawberry juice to add a colorful twist.
Use ripe but firm bananas to avoid excessive softness that may make wrapping difficult.
Steaming time may vary depending on your equipment; check firmness by gently pressing the dough.

Storage

Store the banana mochi in an airtight container in the refrigerator for up to 2 days. To enjoy, bring them to room temperature or warm briefly in a steamer to restore chewiness. Avoid freezing, as texture may be affected.

How to Serve

A close-up image showing a purple-coated dessert cut in half, revealing a bright yellow banana in the center. The outer purple layer looks soft and powdery, with a rough texture. The banana inside is smooth and firm, with tiny black seeds visible. A woman's hand is holding the dessert against a background of a white marbled texture and a blurred white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of bananas?

Yes, small fruits like strawberries or slices of mango can work well, but adjust the dough quantity as needed for different sizes and juiciness.

What if I don’t have a steamer?

You can create a makeshift steamer using a large pot with a lid and a heatproof plate or rack placed above simmering water. Cover tightly while steaming.

Banana Mochi with Coconut Flakes Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

This recipe creates delightful banana mochi treats, combining the chewy texture of mochi with the natural sweetness of bananas and a tropical hint from coconut flakes. Perfect for snacks or dessert, these bite-sized mochi parcels are steamed rather than baked or fried, making them soft, tender, and flavorful.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 mochi banana treats 1x
Category: Dessert
Method: Steaming
Cuisine: Japanese

Ingredients

Scale

Mochi Dough

130 g glutinous rice flour
40 g cornstarch
30 g granulated sugar
160 g milk
8 g vegetable oil (peanut oil recommended) or 10 g butter
10 g dragon fruit juice (optional)

Filling and Coating

8 small bananas
Coconut flakes for coating

Instructions

Prepare the Mochi Dough: In a mixing bowl, combine the glutinous rice flour, cornstarch, sugar, and milk. Stir the mixture thoroughly until it becomes smooth and free of lumps, ensuring a well-incorporated batter ready for steaming.
Steam the Mixture: Pour the smooth mixture into a shallow heatproof dish. Cover the dish to prevent water droplets from dripping into the batter, then steam it over boiling water for 20 minutes, or until the mochi dough is firm to the touch.
Add Oil and Flavor: Remove the steamed mochi dough from heat. While still warm, mix in the vegetable oil or butter to add moisture and softness. If using, add the dragon fruit juice for added flavor and a subtle pink color. Knead the dough until it is smooth and elastic.
Shape the Mochi: Pinch off a small portion of the mochi dough and flatten it into a disc. Wrap this mochi layer around a small banana, covering it completely and sealing the edges gently to form a mochi banana ball.
Coat with Coconut: Roll each mochi-covered banana in coconut flakes, pressing lightly so the flakes adhere well and coat evenly. This adds texture and a tropical flavor to each bite.

Notes

Steaming is crucial for the correct chewy texture of mochi; ensure the heat is consistent.
Use ripe but firm bananas to prevent them from becoming too mushy inside the mochi.
Dragon fruit juice is optional but gives a nice natural color and subtle flavor.
Peanut oil is recommended for its mild flavor; butter can be used for a richer taste.
Ensure the mochi dough is not too hot when shaping to avoid burning your hands; use lightly floured hands if sticky.

Keywords: banana mochi, mochi dessert, steamed mochi, coconut coated mochi, Japanese sweets, mochi recipe