Chinese Banana Mochi Rolls (Made with Real Bananas)

• 分量: 8
• 調理時間: 25 min
• 総時間: 45 min

材料

300 gr peeled bananas

150 gr glutinous rice flour

50 gr rice flour

100 gr sugar

100 gr water

1 Tbsp oil

For dusting:

100 gr glutinous rice flour

手順

Put 100 grams of glutinous rice flour on a dry pan. Toast this over medium-low heat for 5 minutes until the flour is lightly brown in color. Remove from the heat and let it cool down before using. This is to be used for dusting later, not to prepare the batter

Prepare the batter::

Bring the water in the steamer to a boil

Put the bananas, sugar, water, oil, glutinous rice flour, and rice flour in a blender and process into a smooth batter. If you don't have a blender, you can mash the banana by hands and then combine with the rest of the ingredients to make a smooth batter. Strain the mixture if necessary

Steam the cake::

Pour the batter into a lightly oiled plate or a pan. Preferably the plate or pan is wide enough so the batter won't be too thick and take longer to steam. An 8 x 10 inch pan or a shallow plate will do. Cover with aluminum foil or wrap the lid of the steamer with a cloth to prevent water condensation from dropping onto the cake surface

Steam over medium-high heat for 20 minutes or until a toothpick inserted comes out with a bit of sticky dough smeared on it is fine as long as the dough is no longer raw or wet

Shaping::

Use a sturdy rubber spatula to stir and fold the cooked mochi dough, sort of like kneading the dough to make it elastic. The dough is sticky at this point

Dust your work surface with the toasted glutinous rice flour you prepared earlier. Transfer the dough onto that floured surface. Dust the top with some toasted glutinous rice flour you prepared earlier. Use a rolling pin to roll it out into a rectangle, about 1/8-inch thick rectangle. Dust with flour as needed if it feels sticky

Cut the rectangle into half. Start rolling the dough up like a Swiss roll. Use a bench scraper or plastic knife to trim off both ends for a neat presentation. Then cut into about 3 inches long mochi roll. Dust with some toasted flour as needed and brush off any excess

They are best served on the same day. They can be stored in an air-tight container at room temperature for a day or so. They freeze very well too. Simply let them thaw at room temperature for 30 minutes or so before serving. Keep the extra flour you toasted earlier in an air-tight container. You can dust the mochi roll again after they are thawed (if you freeze them) before serving