If you’re craving a twist on classic cinnamon rolls or looking for a gluten-free Asian dessert that doubles as a comforting breakfast or a sweet treat, you’re in for a real surprise. Introducing Hong Kong Banana Mochi Rolls — a chewy, gooey, subtly sweet hybrid of soft mochi dough rolled with mashed ripe bananas, hints of cinnamon, and a lightly caramelized glaze. These rolls take inspiration from traditional Asian desserts and infuse the comforting flavor of bananas with the stretchy texture of mochi.
Whether you’re into quick Asian desserts or experimenting with mochi breakfast recipes, this dish is the ultimate comfort food. It’s perfect for brunch, a unique snack, or a gluten-free dessert to impress your family and friends.
🍌 What Are Hong Kong Banana Mochi Rolls?
These rolls are a creative fusion between Hong Kong-style pastries and Japanese mochi. Traditional Hong Kong pastries are soft, fluffy, and delicately sweet — often incorporating custards or red bean paste. Meanwhile, Japanese mochi is known for its chewy, elastic texture derived from glutinous rice flour. When combined with ripe mashed bananas and warm spices like cinnamon, you get a soft and stretchy mochi dough filled with banana-cinnamon paste, rolled and baked to golden perfection.
Unlike traditional cinnamon rolls that use yeast-based dough, mochi rolls rely on glutinous rice flour (also known as mochiko), making them naturally gluten-free. The banana not only sweetens the rolls naturally but also keeps the texture moist and satisfying.
🌟 Why You’ll Love This Recipe
- Gluten-free & dairy-optional
- Uses pantry staples like rice flour, bananas, and cinnamon
- A creative twist on traditional Asian desserts
- Quick to prepare—no yeast or proofing required
- Great for breakfast, snack time, or dessert
If you’re always on the lookout for Asian dessert recipes or love banana recipes with a unique texture, this dish is for you.
🍽️ Ingredients
Here’s everything you’ll need to make about 6–8 Hong Kong Banana Mochi Rolls:
For the Mochi Dough:
- 1 cup glutinous rice flour (mochiko)
- 2 tablespoons cornstarch (for softness)
- 2 tablespoons granulated sugar
- 3/4 cup coconut milk or whole milk
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 1/4 teaspoon salt
For the Banana Filling:
- 2 ripe bananas, mashed
- 1 tablespoon brown sugar (optional, depending on sweetness of bananas)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
For the Glaze:
- 1 tablespoon honey or maple syrup
- 1 tablespoon coconut oil or melted butter
- 1/4 teaspoon ground cinnamon
Optional Topping:
- Toasted sesame seeds or crushed walnuts
- A sprinkle of powdered sugar or cinnamon sugar
🧑🍳 Step-by-Step Instructions
Step 1: Prepare the Banana Filling
- In a small bowl, mash the ripe bananas until smooth.
- Mix in the brown sugar, cinnamon, and vanilla extract.
- Set aside while you prepare the dough.
Step 2: Make the Mochi Dough
- In a mixing bowl, combine glutinous rice flour, cornstarch, sugar, and salt.
- Slowly whisk in the coconut milk (or milk of choice), followed by the melted butter or coconut oil.
- Stir until the batter is smooth and lump-free. It should be thick but pourable.
Step 3: Cook the Dough (Steam Method)
- Pour the mixture into a greased, heatproof 8×8 pan or shallow dish.
- Steam over boiling water for 20–25 minutes, or until the dough is fully cooked and no longer milky. The dough should look translucent and slightly bouncy.
- Let it cool slightly, then transfer to a clean surface dusted with cornstarch or potato starch.
Pro Tip: If you don’t have a steamer, you can use a pot with a lid and a steaming rack or even a heat-safe bowl inverted in the pot with a plate on top.
Step 4: Roll Out the Dough
- Using a rolling pin dusted with starch, roll the mochi dough into a rectangle about 1/4 inch thick.
- Spread the mashed banana filling evenly over the surface, leaving about 1/2 inch at the edges.
Step 5: Roll and Slice
- Starting from the longer edge, gently roll the dough into a log — just like cinnamon rolls.
- Slice the log into 1.5-inch thick rounds using a knife coated in starch or a piece of thread for clean cuts.
Step 6: Bake the Rolls
- Preheat your oven to 350°F (175°C).
- Arrange the rolls into a parchment-lined baking pan, just barely touching each other.
- Brush the tops with the glaze (mix honey or maple syrup with coconut oil and cinnamon).
- Bake for 10–12 minutes to lightly crisp the tops and caramelize the glaze — don’t overbake, as mochi can dry out.
Step 7: Cool and Garnish
- Let the rolls cool slightly before removing them from the pan.
- Optionally top with sesame seeds, crushed nuts, or a sprinkle of powdered sugar.
🧁 Serving Suggestions
These mochi rolls are best enjoyed warm, when the texture is soft, stretchy, and gooey. Serve them:
- With a hot cup of green tea or matcha latte
- Alongside a light breakfast spread with fruit
- As a cozy after-dinner treat topped with coconut whipped cream
- With a drizzle of condensed milk or peanut butter for richness
📦 Storage Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Lightly microwave (10–15 seconds) or warm in a steamer to soften.
Freezer: These rolls freeze surprisingly well. Wrap each roll individually and steam or microwave straight from frozen.
🍴Variations and Customizations
Make this recipe your own with these creative spins:
🥥 Coconut Banana Mochi Rolls
Add shredded coconut to the filling for a tropical twist.
🍫 Chocolate Banana Rolls
Add mini chocolate chips to the filling or a chocolate drizzle on top.
🥜 Peanut Banana Rolls
Mix peanut butter into the banana mash for a nutty dimension.
🍠 Purple Yam Twist
Replace half the banana with mashed purple yam (ube) for color and flavor.
🧠 Tips for Success
- Always dust your surfaces and tools with starch to prevent sticking.
- Use overripe bananas for the best flavor and natural sweetness.
- Mochi texture is best when slightly warm — avoid overbaking!
- If you’re prepping ahead, steam the dough and refrigerate it before rolling.
📚 Cultural Context: The Mochi-Cinnamon Roll Fusion
Mochi is a staple in many Asian dessert recipes, especially Japanese and Taiwanese cuisines. Hong Kong, with its rich East-meets-West culinary heritage, often embraces fusion foods — from pineapple buns to French-inspired egg tarts.
By combining mochi dough with the structure of cinnamon rolls and the sweet, nostalgic taste of bananas, this dish becomes a celebration of Asian fusion baking. It’s soft and chewy like Japanese daifuku, sweet like banana bread, and satisfying like cinnamon rolls — a trifecta of textures and flavors.
💬 What People Are Saying
“These were the softest, chewiest treats ever. Perfect balance of sweet banana and mochi.”
“My kids loved them! And I love that they’re naturally gluten-free.”
“This is my go-to mochi breakfast now!”
📝 Final Thoughts
Hong Kong Banana Mochi Rolls are everything you love about mochi and bananas, wrapped up in one delightful, gluten-free treat. Whether you’re new to Asian desserts or a mochi lover looking for a fresh take, this recipe is an easy and unforgettable addition to your kitchen.
It’s a little sweet, a little chewy, and totally comforting. So go ahead — mash those bananas, whip up that mochi dough, and roll your way to a magical breakfast or dessert moment.
