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Sweet Mochi Rolls with Banana Filling Recipe

Soft, chewy, and subtly sweet, these Sweet Mochi Rolls with Banana Filling are an easy Japanese-inspired dessert made with glutinous rice flour and ripe bananas, offering a tropical twist that's naturally gluten-free and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 5 minutes
Course Dessert, Snack
Cuisine Japanese
Servings 8
Calories 120 kcal

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.