Sweet Mochi Rolls with Banana Filling Recipe
Soft, chewy, and subtly sweet, Sweet Mochi Rolls with Banana Filling are an irresistible treat that beautifully blends the textures of pillowy rice dough with the creamy sweetness of ripe bananas. As a professional chef, I’ve spent years crafting fusion recipes that not only celebrate tradition but also invite creativity into the kitchen. This mochi recipe is one of my personal favorites — it’s deceptively simple yet delivers a flavor and texture experience that feels indulgent, nostalgic, and exotic all at once.
In this comprehensive blog post, I’ll walk you through everything you need to know to master this recipe — from choosing the right ingredients and perfecting the dough to wrapping techniques and exciting flavor variations. Whether you’re a seasoned home cook or new to Asian-inspired desserts, this guide will give you the tools and confidence to make delicious homemade mochi that everyone will rave about.
What Is Mochi?
Mochi is a traditional Japanese rice cake made from glutinous rice (or glutinous rice flour), pounded into a sticky, elastic dough and shaped into small, chewy rounds or rolls. While mochi can be eaten plain or savory, it’s most popular in its sweet form — often filled with red bean paste, ice cream, or fruit.
In this Sweet Mochi Rolls with Banana Filling Recipe, we’re using a shortcut method by making mochi from mochiko (sweet rice flour), and filling it with fresh bananas. The result? A tropical twist on a Japanese classic that’s perfect for snacks, dessert tables, or even as a light treat with afternoon tea.
Why You’ll Love This Recipe
- No special equipment needed — Just a microwave or stovetop, mixing bowls, and basic kitchen tools.
- Naturally gluten-free — Perfect for those avoiding wheat.
- Versatile — Use different fruits, add chocolate, or roll in coconut.
- Make-ahead friendly — Store in the fridge or freezer.
- Kid-approved — Kids love the squishy texture and sweet flavor.
Ingredients for Sweet Mochi Rolls with Banana Filling
For the Mochi Dough:
- 1 cup mochiko (sweet rice flour)
- 3/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup coconut milk (or whole milk for a neutral flavor)
- Cornstarch or potato starch (for dusting)
For the Banana Filling:
- 2 ripe bananas (cut into 2-inch long, ½-inch thick pieces)
- 1 tablespoon lemon juice (to prevent browning)
- Optional: honey or dulce de leche drizzle
Optional Garnishes and Coatings:
- Toasted sesame seeds
- Shredded coconut
- Matcha powder
- Cocoa powder
- Powdered sugar
Tools You’ll Need
- Microwave-safe bowl or a saucepan
- Whisk or silicone spatula
- Rolling pin (optional)
- Sharp knife or kitchen scissors
- Parchment paper
- Plastic wrap
- Small strainer for dusting
Step-by-Step Instructions
1. Prepare the Banana Filling
Start with ripe but firm bananas — overripe ones can become too mushy.
- Peel and slice bananas into small 2-inch logs, about half an inch in diameter.
- Toss gently with lemon juice to prevent oxidation.
- If desired, drizzle lightly with honey or dulce de leche for extra indulgence.
- Chill the banana pieces while you prepare the mochi dough.
2. Make the Sweet Mochi Dough (Microwave Method)
You can make mochi dough in the microwave in under 10 minutes — a real time-saver.
- In a microwave-safe bowl, whisk together mochiko, sugar, water, and coconut milk until smooth.
- Cover the bowl with plastic wrap (leave a corner vented).
- Microwave on high for 2 minutes.
- Stir the mixture, re-cover, and microwave again for 1.5–2 more minutes. The dough should be glossy, thick, and stretchy. If needed, microwave in 30-second increments until fully cooked.
Stovetop Option: Combine ingredients in a nonstick saucepan, cook over medium heat while stirring constantly until the dough thickens and becomes sticky and glossy.
3. Cool and Dust the Dough
- While the mochi dough cools slightly, dust your work surface generously with cornstarch or potato starch.
- Transfer the mochi dough onto the dusted surface.
- Sprinkle the top of the dough with more starch to prevent sticking.
- Use a rolling pin or your hands to gently press the dough into a rectangle about 1/4-inch thick.
4. Shape and Fill the Mochi Rolls
Now the fun part!
- Using a sharp knife or kitchen scissors, cut the mochi dough into strips about 2 inches wide and 4 inches long.
- Place a banana piece at one end of each strip.
- Roll the dough around the banana and seal the edge by pinching gently.
- Optional: roll each mochi log in shredded coconut or sesame seeds for added texture and flair.
5. Chill and Serve
- Place the completed mochi rolls on parchment paper and chill for 10–15 minutes before serving.
- Slice in half for a sushi-style presentation or serve whole.
Pro Tips for Perfect Sweet Mochi Rolls with Banana Filling
- Work quickly — Mochi dough becomes more difficult to work with as it cools.
- Dust generously — Cornstarch is your best friend when working with sticky mochi.
- Don’t overcook bananas — Keep the banana slices cool to preserve texture.
- Use food-safe gloves — This prevents sticking and makes shaping easier.
Flavor Variations to Try
While banana is classic and creamy, mochi is an excellent canvas for experimentation:
- Strawberry Banana Mochi: Add a thin slice of strawberry with each banana piece.
- Peanut Butter Banana Mochi: Smear a bit of peanut butter on the dough before rolling the banana in.
- Nutella Banana Mochi: A crowd-pleaser! Spread a tiny bit of Nutella before adding banana.
- Chocolate Banana Mochi: Dust finished rolls with cocoa powder or dip in melted chocolate.
- Mango or Pineapple Mochi Rolls: Tropical fruit fans will love this sunny twist.
How to Store Mochi Rolls
Mochi is best enjoyed fresh, but here’s how to store leftovers:
- Room Temperature: Up to 6 hours in a cool, dry place (if no dairy or chocolate is used).
- Refrigerator: Store in an airtight container with parchment between pieces. Eat within 24 hours for best texture.
- Freezer: Wrap individually and freeze. Thaw in the fridge or at room temp for 20–30 minutes.
Note: Refrigerated mochi tends to harden due to starch retrogradation. Warming slightly in the microwave can help restore the chew.
Serving Suggestions
These Sweet Mochi Rolls with Banana Filling are versatile enough for any occasion:
- Serve with green tea or matcha lattes for an elegant afternoon snack.
- Add to a dessert platter with fruit, mochi ice cream, and sesame cookies.
- Drizzle with condensed milk, caramel, or matcha glaze for a gourmet twist.
- Pair with vanilla ice cream or coconut whipped cream for contrast in texture and temperature.
Frequently Asked Questions (FAQs)
Q: Can I use glutinous rice flour instead of mochiko?
A: Yes, as long as it’s labeled sweet rice flour or glutinous rice flour — avoid regular rice flour, which won’t yield the same sticky texture.
Q: Can I make the dough ahead of time?
A: It’s best made fresh, but you can prepare it 1 day ahead, refrigerate it, and warm it slightly before rolling.
Q: Are these mochi vegan?
A: Yes — if you use coconut milk and avoid honey or dairy-based toppings.
Q: Can I steam the mochi instead of microwaving it?
A: Absolutely! Steam the mochi batter in a heatproof dish for about 15–20 minutes until fully cooked.
Final Thoughts
Whether you’re looking to impress your guests with an exotic dessert or just treat yourself to something unique, this Sweet Mochi Rolls with Banana Filling Recipe is a delightful fusion of flavor, texture, and cultural flair. It’s simple, satisfying, and customizable — and once you’ve mastered the basic method, the possibilities are nearly endless.
With the chewiness of mochi, the soft sweetness of banana, and the optional hint of coconut or chocolate, these rolls are bound to become a go-to in your dessert repertoire.
Sweet Mochi Rolls with Banana Filling Recipe
Ingredients
For the Mochi Dough:
- 1 cup mochiko sweet rice flour
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/4 cup coconut milk or whole milk
- Cornstarch or potato starch for dusting
For the Banana Filling:
- 2 ripe bananas cut into 2-inch long pieces
- 1 tablespoon lemon juice
Optional Add-ons:
- Honey or dulce de leche for drizzle
- Shredded coconut toasted sesame seeds, or cocoa powder (for rolling)
Instructions
Step 1: Prepare the Banana Filling
- Slice bananas into 2-inch logs, about ½-inch thick.
- Toss gently with lemon juice to prevent browning.
- Chill while preparing the mochi.
Step 2: Make the Mochi Dough (Microwave Method)
- In a microwave-safe bowl, whisk together mochiko, sugar, water, and coconut milk until smooth.
- Cover the bowl with plastic wrap, leaving a small vent.
- Microwave on high for 2 minutes. Stir well.
- Microwave for an additional 1.5–2 minutes until thick, glossy, and sticky. Stir again.
- Stovetop Option: Combine ingredients in a nonstick pan, cook over medium heat, stirring constantly until sticky and glossy.
Step 3: Cool and Dust the Dough
- Dust your clean surface with cornstarch or potato starch.
- Turn out the hot mochi dough and dust the top as well.
- Press or roll out into a 1/4-inch thick rectangle.
Step 4: Assemble the Mochi Rolls
- Cut dough into strips about 2 inches by 4 inches.
- Place a banana piece on one end of each strip.
- Roll tightly and pinch to seal the edge.
- Optionally, roll in shredded coconut, sesame seeds, or other toppings.
Step 5: Chill and Serve
- Place rolls on parchment-lined tray.
- Chill for 10–15 minutes before serving. Enjoy whole or sliced in half.
Notes
- Work quickly: Mochi gets stickier and harder to handle as it cools.
- Dust generously: Cornstarch prevents sticking and makes handling easier.
- Storage: Best eaten fresh, but can be stored in an airtight container in the fridge for 1 day or frozen for up to 1 month. Thaw at room temperature.
- Variations: Add peanut butter, Nutella, or strawberry slices with the banana for different flavor combos. Dip in chocolate or drizzle with caramel for dessert flair.