Toast 100 g of glutinous rice flour in a dry pan over medium-low heat for about 5 minutes, until it's lightly browned. Allow it to cool before setting it aside for dusting later.

Bring water in a steamer to a rolling boil, preparing it for the steaming process that will turn your batter into a delightful mochi.

Blend together the peeled bananas, sugar, water, oil, 150 g of glutinous rice flour, and 50 g of rice flour in a blender until smooth. If you don’t have a blender, simply mash the bananas and mix everything manually, straining if necessary.

Pour the smooth batter into a lightly oiled 8 x 10 inch pan or shallow plate. Cover it tightly with foil or a cloth-wrapped lid to prevent condensation from ruining your mochi.

Steam the batter over medium-high heat for about 20 minutes. Check if it’s done by testing with a toothpick; it should come out with sticky but not raw dough clinging to it.

Knead the cooked mochi dough using a lightly oiled rubber spatula, folding and stretching until it reaches an elastic texture. Expect it to be quite sticky.

Dust a clean surface liberally with the toasted glutinous rice flour. Transfer the mochi dough onto it and dust the top with a bit more flour to prevent sticking.

Roll the dough into a rectangle, aiming for about 1/8-inch thick, using a rolling pin. Don’t be afraid to dust with more flour if it becomes too sticky!

Cut the rolled-out rectangle in half. Roll each half like a Swiss roll, trimming both ends with a bench scraper or knife for a neat finish.

Slice each roll into 3-inch pieces. Dust with a little more toasted flour as needed to keep them from sticking together, then serve and enjoy!