Steam the peeled ripe plantains for 15-20 minutes until very tender. Mash them into a smooth paste.

In a bowl, combine the mashed plantains, glutinous rice flour, brown sugar, ginger powder, and cayenne pepper (if using). Mix well until a soft dough forms.

Divide the dough into 9 equal portions and roll each into a small ball.

Heat the vegetable oil in a non-stick pan over medium heat. Fry the plantain mochi balls for 3-4 minutes on each side until golden brown and cooked through.

Ensure they are fully cooked and chewy in the center.

Remove from the pan and let them cool slightly on a wire rack.

Serve warm, garnished with toasted shredded coconut.