Banana Milk Filling

1. Heat the banana milk in a medium-sized pan over medium heat until steaming
2. Combine the cornstarch and granulated sugar together in a bowl and whisk to combine
3. Add the dry ingredients to the milk and whisk until smooth
4. 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
5. Remove from the heat, transfer to a bowl, cover with cling wrap and cool completely

Mochi

1. Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Add the banana milk and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to room temperature, or until it's cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with parchment paper
10. Divide the mochi into 8 equal portions and place on the baking sheet.

Assembly

1. Prepare a shallow bowl with cornstarch
2. Using oiled or gloved hands flatten a portion of mochi between your palms and scoop 1 tbsp of the ube filling into the centre
3. Bring the edges of the mochi together to enclose the filling and roll it into a ball
4. Dust the ball in cornstarch and repeat with the remaining filling and mochi
5. Dust off any excess cornstarch from the mochi balls and enjoy!