1-Step 1: Toast the Glutinous Rice Flour
Begin by toasting 100 grams of glutinous rice flour in a dry pan over medium-low heat. Stir continuously for about 5 minutes until the flour turns lightly browned and releases a nutty aroma. This toasted flour prevents sticking later and adds a wonderful depth of flavor to your finished banana mochi. Once toasted, transfer to a bowl and let it cool completely before using for dusting.

2-Step 2: Prepare Your Steamer
Fill your steamer with water and bring it to a boil. You’ll need a good amount of water to maintain steam for 20 minutes. While the water heats, lightly oil an 8 x 10-inch plate or pan with a thin layer of oil. This prevents the batter from sticking during steaming.

3-Step 3: Blend the Batter
Place 300 grams of peeled bananas in a blender. Add 150 grams glutinous rice flour, 50 grams rice flour, 100 grams sugar, 100 grams water, and 1 tablespoon oil. Blend on high until completely smooth, about 1-2 minutes.

No blender? Mash the bananas thoroughly with a fork until no lumps remain, then whisk in the remaining ingredients until smooth. For an extra silky batter, strain through a fine sieve.

The batter should be pourable, similar to thin pancake batter. If it seems too thick, add 1-2 teaspoons of water.

4-Step 4: Steam the Mochi Batter
Pour the batter into your prepared plate or pan, spreading it evenly. The layer should not be too thick for even cooking. Cover the plate with aluminum foil or wrap your steamer lid in a clean cloth to prevent condensation drips that could ruin the texture.

Place the plate in your steamer over medium-high heat. Steam for exactly 20 minutes. To test doneness, insert a toothpick into the center. It should come out with sticky dough but no raw liquid batter. The mochi will look slightly translucent when fully cooked.

5-Step 5: Develop the Elasticity
Carefully remove the hot plate from the steamer using oven mitts. While the dough is still hot, stir and fold it vigorously with an oiled spatula for 2-3 minutes. This crucial step develops the signature elasticity of authentic Chinese banana mochi rolls. Keep folding until the dough becomes smoother and more cohesive.

6-Step 6: Shape the Rolls
Generously dust your work surface with the toasted glutinous rice flour you prepared earlier. Transfer the hot dough onto the floured surface. Dust the top of the dough with more toasted flour. Using a rolling pin, roll the dough into a rectangle about 1/8-inch thick.

Cut the rectangle in half crosswise. Starting from one long edge, roll each half tightly like a Swiss roll. Trim the ends for a neat presentation. Cut each roll into 3-inch pieces using a sharp knife or bench scraper. Dust each piece with more toasted flour, then brush off any excess.

7-Step 7: Serve and Enjoy
Your banana mochi rolls are now ready to serve! Enjoy them fresh at room temperature for the best texture and flavor. The natural banana sweetness pairs beautifully with the chewy mochi exterior.