Banana Mochi – Chinesisch-Japanisches Dessert

Banana Mochi – Chinese-Japanese Dessert

Pane-Bistecca

Banana Mochi – Chinese-Japanese Dessert, as a dessert to an Asian dinner goes wonderfully! Mochi are Japanese rice cakes made with mochigome, a Japanese glutinous rice.

The steamed mixture is traditionally beaten and turned, one man beats, and one reaches into the pot and turns. Only a well-coordinated team can do this, without harm! Traditionally, mochi is a New Year’s dessert, but meanwhile it is offered all year round in all kinds of flavors.

By the way, the mochi originated in China and was introduced to Japan by travelers.

Prep time

25 min

Cooking time

40 min

Portions

Total time

1 h 5 min

Ingredients

300 g peeled ripe Bananas
150 g glutinous Rice Flour
50 g Rice Flour
90 g Sugar
100 g Water
1 tbsp Oil

100 g roasted glutinous Rice Flour for Topping

Instructions

Step 1

For the topping, toast the 100 g glutinous rice flour in a dry, coated pan until it turns slightly beige.

Step 2

Puree the bananas, sugar, water, oil, rice flour and glutinous rice flour in a blender.

Step 3

Einen Wok mit Wasser füllen und zum Kochen bringen. Ein Gitter darauflegen. Die pürierte Masse auf ein eingefettetes Blech in derselben Grösse der Pfanne geben und glattstreichen. Mit Aluminiumfolie abdecken. Dieses Blech auf das Gitter legen und die Masse 20-30 Minuten, je nach Dicke, dämpfen.

Step 4

Remove the mass from the tray and fold and knead with a spoon. The mass is quite sticky! Then spread the mass on a mat, cut strips about 10 cm wide and roll up these strips. Cut the rolls into about 5 slices each (or more if you want smaller mochis) and roll each slice in the toasted flour into a ball.