Banana Mochi Dessert (Chè Mochi Chuối)

Name: Banana Mochi Dessert (Chè Mochi Chuối)
Cuisine: American
Ingredients: 2 ripe bananas; 1 1/4 cups tapioca starch (150 grams); 1/3 cup sweet rice flour (50 grams); 1 cup sugar (200 grams); 1 tablespoon Korean dark sugar (or dark brown sugar); 1 little Rich's non-dairy creamer (or substitute with coconut milk); 3 pandan leaves

Thu Mèo @thumeo93

Thành Phố Sơn La

When you have too many ripe bananas at home, you'll find every way to use them up!

Thu Mèo @thumeo93

Thành Phố Sơn La

When you have too many ripe bananas at home, you'll find every way to use them up!

Saved

Ingredients

2ripe bananas
1 1/4 cupstapioca starch (150 grams)
1/3 cupsweet rice flour (50 grams)
1 cupsugar (200 grams)
1 tablespoonKorean dark sugar (or dark brown sugar)
1little Rich's non-dairy creamer (or substitute with coconut milk)
3pandan leaves

Saved

Steps

1

Peel the bananas, blend until smooth, then mix the banana puree with tapioca starch, sweet rice flour, and 2 tablespoons of sugar. Knead until the dough is smooth and elastic. Let the dough rest for 30 minutes.
2

Bring a pot of water to a boil. Shape the dough into small balls, then drop them into the boiling water. Cook until the balls float to the surface, then transfer them to a bowl of cold water.
3

In another pot, bring 1 1/2 large bowls of water to a boil. Add the remaining sugar and the dark sugar, stirring until dissolved. Once boiling, add the pandan leaves and the banana mochi balls. Cook until it comes to a boil again, then turn off the heat. Remove the pandan leaves. Serve the dessert hot or cold. When serving, add a little non-dairy creamer or coconut milk for extra richness and flavor.