Chinese Banana Rolls 香蕉糕
after much experimentation and making and eating a couple of yards of the delicious stuff, we've come up with a way to use natural bananas but with their flavor intensified so that our version of HK Banana Roll 香蕉糕 comes out as a soft lusciously chewy piece of tender mochi roll flavored sixty percent creamy banana flavor and forty percent ricey goodness. It's purrrfectly bananas!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup plus 2 tbsp banana jam, 250g (see our banana jam recipe, coming next)
- 1/2 cup sugar, 100g
- 2 1/2 tsp oil, 11g
- 1/3 cup water, 80g
- 1 cup glutinous rice flour, 160g
- 1/3 cup rice flour, 50g
- 5 tbsp glutinous rice flour, 50g, (for rolling and coating the roll)
Instructions
- 1
Make the banana jam first as per our Banana Jam recipe (coming up next). Measure out proper amount of banana jam to mixing bowl, add sugar, oil, water and stir together. Add in both rice flours and stir in. Use immersion blender to blend until smooth and no bumps.
- 2
Oil the inside of the steaming dish. Pour the batter in. Tap dish firmly on table to knock out any bubbles. Steam medium heat for 20 mins.
- 3
While steaming prepare the cooked rice flour. Measure out 5 tbsp glutinous rice flour into pan. Cook over medium heat for a couple of mins, stirring constantly, until the color changes to from white to ivory and the rice smells toasty. Remove from heat and let cool to room temperature.
- 4
The steamed banana mochi is done when it doesn’t stick to a poked in chopstick. Remove from heat. Use pair of chopsticks or wooden spoon to stir the mochi vigorously for 1 min. Cover and let rest until cooled to room temperature.
- 5
Sprinkle working surface with a handful of cooked rice flour. Scoop out mochi onto table. Sprinkle mocha with cooked rice flour. Roll out to a large rectangle, adding rice flour as needed to prevent sticking. Roll up mochi starting at the long side, tucking in as you roll to get a tight roll. Once completely rolled use palms to further roll the roll to get an even shape all along. Use a floured knife to cut into 2 1/2 inch lengths. Dust each cut with cooked rice flour to prevent sticking.
- 6
Eat right away for most tender results. To store pack with 2 tbsp of cooked rice flour into an air tight container and keep in fridge for 3-4 days. Enjoy this unique HK treat!