
Double Chocolate & Banana Mochi
14h 5m
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!
Mochi and bean paste are simply delicious, but they are also flexible to many ideas. This Double Chocolate & Banana Mochi is something different and special than the mochi you’ve tried before.
I hope that you will discover the possibilities of mochi that you have not yet experienced.
Soak 250 g of jumbo white beans overnight, changing the water 3 times
Preheat the oven to 165 °C
Place 1¼ cups of cashew nuts and 1½ cups 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 ½ tsp of salt and 2 tbsp 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 200 g 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 200 g 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 120 g of the Shiroan and 1 tbsp of cocoa powder to a bowl. Mix well
Peel 1 banana and slice it into 2 cm 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 5 more portions
Place a steaming basket on a pot with water over high heat. The basket should not touch the water
Add 70 g of glutinous rice flour to a bowl. Gradually add 70 ml of water, stirring in between batches until the dough comes together
Add 30 g of powdered sugar and 1 tsp 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 6 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!
Yield 6 portions
Banana
1Cocoa Powder
1 tbspRoasted Cashew Nut
18
Shiroan
Jumbo White Beans
250 gWhite Sugar
200 gSalt
to tasteWater
to cook
Vegan Chocolate Spread
Hazelnut
1½ cupsCashew Nut
1¼ cups70% Dark Chocolate
200 gCoconut Oil
2 tbspSalt
½ tsp
Chocolate Mochi Dough
Glutinous Rice Flour
70 gTapioca Starch
as neededCocoa Powder
1 tspPowdered Sugar
30 gWater
70 ml
Equipment
Kitchen Scale
Food Processor
Kitchen Scale
Steaming Basket