Soft and chewy mochi skin filled with a sweet banana custard, take your banana milk to the next level with these!
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What is mochi?
If you aren't familiar with mochi, mochi is a Japanese treat (wagashi) made from glutinous rice. Traditionally it is pound into a paste with water and enjoyed as it is, rolled in flavorings like roasted soybean powder or filled with fillings like red bean paste.
Mochi that has been stuffed with a filling is called daifuku. Daifuku is a name used to describe any Japanese confection made from mochi and a sweet filling.
Why make banana milk mochi?
This mochi takes the classic banana milk that is known and loved in South Korea and transforms it into a stretchy treat. I used the binggare banana milk for Korea, but any banana milk will work great in this recipe.
Ingredients
Banana milk mochi
- Banana milk: I used the korean binggare banana milk, but any kind of banana milk will work in this recipe.
- Cornstarch: Cornstarch acts as the thickener in the custard. It may seem like a lot but we want the filling to be super thick so it can easily wrapped in the mochi skin.
- Granulated sugar: Sugar sweetens the filling! Feel free to increase or decrease this according to your personal preference.
Mochi
- Glutinous rice flour: You can use mochiko flour, which is made from Japanese short-grain rice, aka mochigome, or Thai-style glutinous rice flour which can be found in almost all Asian grocery stores.
- Granulated sugar: Aka white sugar, is used to sweeten the mochi dough as well as give it a softer texture.
- Cornstarch: Cornstarch helps to thicken the mochi dough as well as give it more structure.
- Banana milk: The banana milk gives the dough flavor as well as moisture and a little bit of sweetness.
- Vegetable oil: Kneading vegetable oil into the dough not only makes it softer and chewier it also makes it easier to handle as it'll be less sticky.
- Corn starch or potato starch, for dusting
Frequently Asked Questions
How long does this last?
Mochi tastes the best on the day it's made. This is because the dough is at its softest and chewiest.
All glutinous rice flour products tend to firm up a little and get stale the day after they've been made. Store any leftover mochi in an airtight container and keep it in the fridge for up to 2 days.
Can I use different flavored milk?
I used banana milk for this one but feel free to replace it with whatever milk you like, whether that be plain, chocolate, or strawberry! There are so many different options.
Why is my mochi so sticky?
There are a couple of reasons why your mochi is sticky:
- Too much milk was used
- The mochi hadn't been cooked for long enough
- The mochi dough is still too warm to be handled
- Your hands and working surfaces hadn't been oiled enough to handle it
Why is my mochi so hard?
There are a couple of reasons why the mochi is hard:
- The mochi dough was cooked for too long
- Not enough milk/liquid was used
- The mochi dough was left out for too long
Can I use real banana in this?
Yes, you can! If you want to make this a true banana mochi you can add banana slices into the center of the mochi when you wrap it up.
If you do this I recommend eating the mochi as soon as possible as the banana will get brown and the skin will absorb moisture.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Banana Mochi
Soft and chewy mochi skin filled with a sweet banana custard, take your banana milk to the next level with these!
- Prep Time: 30 minutes
- Cook Time: 5
- Total Time: 35 minutes
- Yield: 8 Mochi 1x
- Category: Mochi
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
Banana Milk Filling
- 360ml Banana milk (1 ½ cups)
- 30g Cornstarch (¼ cup)
- 65g Granulated sugar (⅓ cup)
Mochi
- 200g Glutinous rice flour (1 ½ cup)
- 65g Granulated sugar (⅓ cup)
- 40g Corn starch (⅓ cup)
- 360ml Banana milk (1 ½ cup)
- 1 ½ tbsp Vegetable oil
Assembly
- Corn starch or potato starch, for dusting
Instructions
Banana Milk Filling
- Heat the banana milk in a medium-sized pan over medium heat until steaming
- Combine the cornstarch and granulated sugar together in a bowl and whisk to combine
- Add the dry ingredients to the milk and whisk until smooth
- Continue to mix over medium heat for approx 5-10 minutes, or until the ube filling mixture has thickened to a thick custard-like consistency
- Remove from the heat, transfer to a bowl, cover with cling wrap and cool completely
Mochi
- Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
- Add the banana milk and whisk until smooth
- Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
- Uncover and stir
- Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
- If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
- Allow the mochi to room temperature, or until it's cool enough to handle
- Add the vegetable oil and using gloved or oiled hands knead until smooth
- Prepare a baking tray lined with parchment paper
- Divide the mochi into 8 equal portions and place on the baking sheet.
Assembly
- Prepare a shallow bowl with cornstarch
- Using oiled or gloved hands flatten a portion of mochi between your palms and scoop 1 tablespoon of the ube filling into the centre
- Bring the edges of the mochi together to enclose the filling and roll it into a ball
- Dust the ball in cornstarch and repeat with the remaining filling and mochi
- Dust off any excess cornstarch from the mochi balls and enjoy!
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