In a mixing bowl, combine the glutinous rice flour, cornstarch, granulated sugar, and milk. Stir until the mixture is smooth and well combined.

Pour the mixture into a shallow dish and cover it before steaming. If you prefer, you can use plastic wrap to cover the container. Make sure to poke a few holes in the plastic wrap with a toothpick, similar to what was done in the Mango Mochi recipe. Steam the mixture for about 20 minutes until it becomes firm and translucent.

After steaming, add the vegetable oil (or butter) and dragon fruit juice to the mixture. Knead the mixture until the oil is absorbed, then continue to knead until the color is uniform and the texture is smooth. Continue to stretch and pull the mixture until it reaches a pliable consistency and is evenly colored throughout.

Take a small piece of the dough and pinch the edges thinly to create a wrapper.

Peel the small bananas and place each one into a piece of the glutinous rice dough. Seal the edges of the dough and shape them neatly around the banana. If you only have large bananas, slice them into pieces of appropriate size before wrapping them in the dough.

Prepare a pack of coconut flakes in advance. Carefully coat each Banana Mochi with a generous layer of coconut flakes, ensuring they adhere to the surface for added texture and flavor.