1-First Step: Toast the Rice Flour for Dusting Begin by toasting 100 grams of glutinous rice flour in a dry pan over medium-low heat for 5 minutes until it becomes lightly browned. This toasted flour will be used for dusting later and helps prevent the mochi from sticking during the shaping process. Once done, let it cool completely before using.

2-Second Step: Prepare the Batter In a blender, combine 300 grams of peeled bananas, 100 grams of sugar, 100 grams of water, 1 tablespoon of oil, 150 grams of glutinous rice flour, and 50 grams of rice flour. Blend these ingredients into a smooth batter. If you don’t have a blender available, you can mash the bananas by hand and mix them thoroughly with the other ingredients, straining the mixture if needed to remove any lumps.

3-Third Step: Prepare the Steaming Pan Lightly oil an 8 x 10 inch pan or shallow plate to prevent sticking. Pour the batter into the prepared pan, spreading it evenly. Cover the pan with aluminum foil or wrap the steamer lid with a clean cloth to prevent condensation from dropping onto the mochi surface during steaming, which could affect the texture.

4-Fourth Step: Steam the Mochi Steam the batter over medium-high heat for 20 minutes until cooked through. The mochi is done when it’s firm to the touch and has a translucent appearance. If you’re cooking in a microwave instead, stir the dough halfway through cooking to ensure even heating.

5-Fifth Step: Work the Dough Remove the cooked mochi from the steamer. While it’s still hot, stir and fold the dough with a lightly oiled rubber spatula to make it elastic. The dough will be sticky at this stage, but working it while hot helps develop the characteristic chewy texture.

6-Sixth Step: Roll and Shape the Mochi Dust a clean work surface with the toasted glutinous rice flour. Transfer the dough onto the floured surface and dust the top of the dough as well. Using a rolling pin, roll the dough into a rectangle about 1/8-inch thick, adding more toasted flour as needed to prevent sticking.

7-Seventh Step: Form the Rolls Cut the rectangle in half lengthwise. Roll up each half like a Swiss roll or jelly roll, creating two long cylinders. Trim the ends for neatness and cut the rolls into approximately 3-inch pieces. Dust with additional toasted flour as needed to prevent sticking.

8-Final Step: Serve or Store Serve your banana mochi fresh for the best texture and flavor. If you need to store them, place the mochi in an airtight container at room temperature for 1-2 days. For longer storage, freeze the mochi and thaw at room temperature before serving. Avoid refrigeration, as this can cause the mochi to dry out and lose its soft texture.