Banana Mochi with Coconut Flakes Recipe
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.
- 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
