Banana Flavored Roll 香蕉糕

Glutinous rice balls, mochi, Chinese New Year steamed cakes and boba all have something in common. They are comprised of glutinous flour as the major ingredient. It is what gives them their chewy, gummy texture. Banana rolls are also one of these foods which fit the description. But it has a misleading name (just like bo lo bao/pineapple bao without pineapple). Anyhow, how I have missed this glutinous flour roll! Besides Hong Kong Style Waffle and Chinese Steamed Cake, this is my other favorite childhood snack.

It only has a few major ingredients--water, sugar, glutinous flour, and banana flavoring--but the right ratio is important to bring out the best texture. I have been searching and experimenting a long time for a good recipe. Some make it by steaming raw glutinous flour while others use cooked flour to make the roll without further steaming. The following recipe from another blogger has the best texture with the right ratio of glutinous flour, wheat starch, and tapioca flour and it is super easy to make.





Recipe modified from: Anncoo Journal

香蕉糕

我喜歡用糯米做成QQ的食物，如湯圓，糯米糍，年糕及波霸等，香蕉糕也屬於這個類別。它的名稱很容易誤導人，因為香蕉糕是沒有香蕉成份的，正如菠蘿包沒有菠蘿一樣。無論如何，實在久違了這種用糯米粉做的小食，除了雞蛋仔及缽仔糕外，它是童年伴我成長的。

過去尋找及試驗了很久，都找不到令我滿意的食譜，現在終於找到了(anncoo journal)。其實它的主要成份很簡單: 水、糖、糯米粉及香蕉香油，但成份比例要恰當才有好的口感，做法是超容易，自己動手做啦!

Ingredients:
75g/ ½ cup glutinous flour 糯米粉
20g/2 tbsp wheat starch 澄麵
8g/2 tsp tapioca flour 木薯粉
70g/⅓ cup sugar 糖
100g/⅖ cup water 水
3/4 tsp banana flavoring 香蕉香油
cooked glutinous flour (such as Mochiko) 熟糕粉
Optional: red food coloring 紅色食用色素

1)  Sift glutinous flour, wheat starch and tapioca flour into a bowl.
2)  Dissolve sugar in the 100g of water. Add the flour and stir well. Add banana flavoring.
3)  Grease a dish and pour the mixture on it. Steam for 5-10 minutes.
4)  Brush a thin layer of food coloring on top and let it cool for 5 minutes.
5)  Roll it up and dust with cooked glutinous flour to prevent sticking. Cut into desired length and serve. It can be kept at room temperature for a few days.

Note:
The steaming time is for your reference only. If you have a big pan and use more batter then it needs longer time.

所有粉類過篩。水加糖攪溶，加入粉類，再攪勻至無粉粒，再加入香油攪勻。倒入已掃油之碟內，大火蒸五至十分鐘，取出掃上色素，待五分鐘稍冷後卷起，滾上糕粉防粘，切件便可食用。包好室溫可放幾日。

注意事項：
蒸的時間與碟的大小、粉漿的多小成正比例，請自行調節。