Prepare the filling by wrapping sliced bananas (about 1 inch length) around 2 Tbsp of sweetened white bean paste (shiro-an). Set aside.

In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour, cocoa powder and mashed bananas. NOTE: If you still have dry ingredients remaining in the bowl, you may need to add more mashed bananas which depends a lot on how ripe or soft the bananas are.

Microwave the mochi mixture for 90 seconds.

Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed

Microwave the mochi mixture again, this time for 60 seconds.

Pour the cooked mochi onto the baking pan lightly greased with oil, and flatten using the palm of your hands once it cools enough to handle.

The mochi dough will be HOT. Either use gloved hands, or wait until it cools enough to handle.

Cut the mochi into 5 pieces using kitchen shears or scissors

Wrap the mochi dough around the prepared filling, pinching the end of the dough with your fingers to seal.

Enjoy!