Double Chocolate & Banana Mochi
Who doesn't like a banana and chocolate combo? The combination of a chocolate mochi dough, shiroan, vegan chocolate spread, and fresh bananas is definitely a powerful new experience! This delicate and delicious sweet snack or dessert can be enjoyed with a warm cup of tea!
Soak <quantity>250<unit>g</unit></quantity> of jumbo white beans overnight, changing the water 3 times
Preheat the oven to <temperature>165<unit>°C</unit></temperature>
Place <quantity>1¼<unit>cups</unit></quantity> of cashew nuts and <quantity>1½<unit>cups</unit></quantity> of hazelnuts over a baking sheet lined with parchment paper. Bake for 15m until lightly browned
Let the nuts cool down and peel the hazelnuts by rubbing them between your hands
Transfer all the nuts to a food processor
Add <quantity>½<unit>tsp</unit></quantity> of salt and <quantity>2<unit>tbsp</unit></quantity> of coconut oil. Blend until it forms a liquid paste
Fill ⅓ of a saucepan with water, bring it to a simmer over low heat, and place a bowl on top of it. Add <quantity>200<unit>g</unit></quantity> of dark chocolate inside the bowl and stir with a spatula until it melts completely
Transfer the melted chocolate to another bowl, add the nut paste, and mix until completely homogeneous. The vegan chocolate spread is ready
Peel off the skin of the beans by hand
Add the beans to a saucepan with water over high heat and bring to a boil. Drain the beans and rinse them
Add the beans to a saucepan with boiling water. When the water returns to a boil, drain and rinse the beans. Repeat this procedure until the water runs clear
Add the beans to a saucepan and cover them with three times as much water. Cook over medium heat until the beans start to break down
Drain the beans and reserve the liquid. Let the liquid sit until the solids settle. Discard the upper part
Add the beans and the remaining bean liquid to a blender. Blend until it is a silky paste
Transfer the paste to a saucepan over medium heat and add <quantity>200<unit>g</unit></quantity> of white sugar in 2 batches. Mix to combine
Cook the mixture, stirring constantly, until it becomes a firm paste. Remove from the heat and add salt to taste. The shiroan is ready
Add <quantity>120<unit>g</unit></quantity> of the Shiroan and <quantity>1<unit>tbsp</unit></quantity> of cocoa powder to a bowl. Mix well
Peel <quantity>1</quantity> banana and slice it into <quantity>2<unit>cm</unit></quantity> pieces
Place 1 tbsp of the cocoa powder and shiroan mixture over a sheet of cling film. Flatten it by folding the cling film over it
Add ½ tbsp of the Vegan Chocolate Spread, 3 roasted cashew nuts, and 1 banana slice on top of it
Use the cling film to gently wrap the filling and set it aside on a baking tray. Repeat it to create <quantity>5</quantity> more portions
Place a steaming basket on a pot with water over high heat. The basket should not touch the water
Add <quantity>70<unit>g</unit></quantity> of glutinous rice flour to a bowl. Gradually add <quantity>70<unit>ml</unit></quantity> of water, stirring in between batches until the dough comes together
Add <quantity>30<unit>g</unit></quantity> of powdered sugar and <quantity>1<unit>tsp</unit></quantity> of cocoa powder. Mix until homogeneous and creamy
Place the bowl in the steamer and cover it. Steam the dough for 5m to cook until slightly sticky
Stir the dough to break it up
Place the bowl back in the steamer for 5m to cook further
Pound the dough until it starts to become elastic
Cover a work surface with tapioca starch
Place the mochi dough on the surface and dust your hands with the starch. Divide into <quantity>6</quantity> equal parts while still warm, and flatten each with your fingers. The chocolate mochi dough is ready
Place the wrapped banana in the center of the Chocolate Mochi Dough. Bring the dough all the way to the bottom of the paste, wrapping it. Pinch the dough to close it, and brush some starch on any sticky parts
The double chocolate & banana mochi is ready! Enjoy!
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