Banana Custard Rice Paper Wraps
This recipe uses rice paper for a quick and easy twist on the popular mochi sweet, perfect for making at home. It features two delicious fillings: banana and custard. Using mirin instead of only sugar achieves a more delicate sweetness and a richer flavor.
20min
315kcal
39mg
- Nutrition facts are for one serving.
- Nutrition values are for usage of half the mirin custard. As slightly different cooking results may occur, please adjust heating time accordingly for the microwave and heat-safe container used. This recipe may retain some alcohol content. Please heat thoroughly as directed and take care if serving to children or anyone sensitive to alcohol.
Ingredients(Servings: 2)
Directions
- Whip the heavy cream in a bowl until stiff, then chill in the refrigerator.
- Use (A) to prepare the banana custard. Place the mirin and banana into a heat-safe container, heat uncovered for 3 minutes in a microwave (600W), then allow to cool.
- Use (B) to prepare the mirin custard, bring the mirin to a full boil in a pot over medium heat, then simmer until reduced by half. Allow to cool slightly. If using a microwave, place the mirin in a heat-safe container and microwave uncovered at 600W for about 5 minutes, or until reduced by half.
- Place the egg yolks in a bowl and lightly beat with a whisk. Add the sugar and whisk well. Gradually drizzle in the reduced mirin (3) in a thin stream while mixing thoroughly. Sift in the cake flour and stir until combined, then add the milk and mix well.
- Strain (4) through a sieve into a pot and place over high heat, stirring constantly with a rubber spatula to prevent scorching. Cook until the mixture thickens to a creamy consistency, then transfer to a shallow pan. Cover tightly with plastic wrap, and set over ice water to cool. If using a microwave, transfer the strained mixture (4) to a heat-safe bowl and microwave at 600W for 2.5 minutes. Remove and whisk well, then heat for another 30 seconds. Repeat this process 2 to 3 times until thick and creamy.
- Place half of the mirin custard in a bowl and whisk until smooth, then fold in the whipped cream.
- Quickly dip the rice paper in water, rehydrate according to the package instructions, and place on a cutting board with the rough side facing up.
- Place half of (6) and (2) in a horizontal line slightly in front of the center of the rice paper. Fold the near edge over once, arrange the banana slices on top, fold in both sides, and continue wrapping toward the far edge. Prepare a second wrap in the same way. Arrange on a plate and dust with powdered sugar and garnish with mint, if desired.
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