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In a nonstick skillet over medium heat, add in 30g of the glutinous rice flour. Heat and stir constantly for 5 minutes until the flour is toasted. Remove from the heat and allow to cool.
In a blender, add in the bananas and blend until smooth. Add in the sugar, oil and water and blend until smooth. Add in the glutinous rice flour and rice flour and blend until smooth.
Pour the batter into a 9” greased pan. Tap on the counter a few times to remove the air bubbles and cover with foil.
Steam on medium heat for 20 minutes.
Once the dough has finished steaming, remove it to a small mixing bowl. It will be very hot and very sticky. Using chopsticks or a spatula, beat/mix/agitate the cooked dough for 5 minutes.
After 5 minutes, scrape out the dough onto your counter dusted with the toasted glutinous rice flour. Cover it completely with the toasted flour and roll out to a thin flat rectangular shape.
Divide the rectangle in half to create two pieces of rolled out dough. One at a time, tightly roll up the dough while brushing off the excess flour as you roll. You will end up with 2 logs. Trim off the ends and then slice the logs into desired length. They are best the first day but do stay fresh for another day well wrapped.