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You are here: Home / Desserts / Dessert / How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker)

January 8, 2021

How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker)

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Gluten Free
Vegan
Nut Free
Whole Grain

Did you know you can also make mochi using BROWN rice? Here’s how my family makes healthy, WHOLE GRAIN brown rice mochi from scratch using a mochi maker. Please note sweet brown rice mochi is prepared DIFFERENTLY from sweet white rice (refer to this post here)!

Brown Rice Mochi (Using a Mochi Maker)
What You'll Find in this Post:
1. Ingredients & Equipment
2. Is “Glutinous” Rice Gluten-Free?
3. Other Mochi Maker Recipes
4. How Brown Rice Mochi is Made
5. Variations / Other Ways You Can Enjoy Mochi
6. Tips:
7. You Might Also Like these Mochi Posts
8. Brown Rice Mochi (Using a Mochi Maker)

Ingredients & Equipment

**I’ve linked some of these ingredients and equipment to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Glutinous Brown Rice (also called sweet brown rice) – glutinous rice is different from regular rice in that it has a sticky, supple, chewy texture when cooked. When steamed and pounded, it becomes the “mochi” or “sweet rice cake” (as we Koreans call it) that is popularly sold in East Asian dessert shops or stores. Here are some brands of Glutinous Brown Rice that do work: here and here. You can also use Glutinous White Rice or Sweet White Rice (on separate post).

Do PLEASE note that the results will BE VERY DIFFERENT AND NOT THE SAME when using regular brown, long, medium, short grain or sushi rice. So double-check and make sure you’re using Glutinous or Sweet Brown Rice when making mochi.

  • Mochi Maker- A mochi maker lets you easily turn rice into mochi. I guess it’s sort of an equivalent to bread makers for us Asians? The big two brands are Tiger and Zojirushi. You put the raw (uncooked), soaked rice into the mochi maker and let it steam and pound the rice into mochi! It’s a handy appliance to have at home if you like mochi and intend to make them regularly, and I like it better than making mochi from rice flour since
    • the whole grain rice is less processed than rice flour
    • cost-saving (since rice is usually cheaper than the flour) **but the machine is expensive so this is true only if you make and eat a lot of mochi!**
    • makes less of a mess and easier to clean
How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochi
Mochi maker *pic from store*

Is “Glutinous” Rice Gluten-Free?

Yes, it is! The word “glutinous” refers to the sticky, glutinous texture / consistency of the rice, not the “gluten” that’s found in most wheat products. That’s why rice is a terrific choice for those following a gluten-free diet.

Other Mochi Maker Recipes

  • homemade black mochi
    Wild Black Rice
  • white sweet rice mochi
    White Rice
How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochi
How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochi
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How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker)
How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochi
How to Make Mochi from Scratch! (w/ a Mochi Maker)
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How to Make Wild Black Rice Mochi at Home w/ a Mochi Maker

How Brown Rice Mochi is Made

(Bold font shows how glutinous brown rice is prepared differently than glutinous white rice)

  1. Wash and rinse the glutinous brown rice until the water is no longer cloudy.
  2. Soak the glutinous brown rice in water (2 cups of water per 1 cup of rice) in a bowl or large container overnight, about 12 hours. Then drain the rice and refill the water so that it’s above the rice. Cover the bowl or container and place in the fridge for another 36 hours (so that’s 48 hours in total) to let the brown rice absorb the water and become more tender. With sweet WHITE rice the soaking process is much shorter, just 8-12 hours.

**UPDATE: If you’re short on time, you can soak the brown rice for a total of 24 hours at room temperature. Unfortunately, the result is less tender than when the rice has been soaked for 48 hours.

soaked brown rice overnight

3. After soaking, drain and grind the brown rice in a food processor until you get a flour that resembles coarse sand. Transfer the ground rice to the steamer bowl. While this step is optional, this step breaks down the rough outer husk of the brown rice (which has been removed in the white rice) and helps ensure that the brown rice mochi is smooth.

ground up rice using a food processor
ground up rice using a food processor
*pic* ground brown rice looks a bit like almond flour!

4. Prepare the mochi maker by filling it with 2 cups of water (there is a separate area for this, right below where the steamer bowl should be placed).

How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochi

5. Fit the steamer bowl into the machine, then fill with the ground glutinous brown rice

6. Close the lid and press STEAM (an alarm will go off when it’s done, about 30 minutes)

7. Open lid and press POUND when the machine is done steaming the rice.

mochi maker pounding the brown rice into mochi

8. Add the salt, sugar and water as the rice starts mixing. Use 1/3 cup water for a chewier mochi, or 1/2 cup water for a softer, more flexible mochi. You can also add food coloring or powders (matcha powder, purple sweet potato powder, etc.) to color the mochi.

mochi maker pounding the brown rice into mochi

9. There isn’t an alarm for when the mochi is finished pounding so you’ll have to eyeball it and stop the machine when the mochi looks smooth and supple (after about 15-20 minutes of pounding).

10. Turn over the mochi onto a a tray greased with sesame oil

Brown Rice Mochi (Using a Mochi Maker)

11. You can either tear off a few pieces of this mochi dough and make mochi filled with sweetened red bean paste, like this one.

IMPORTANT: it’s difficult to work with mochi once it’s cooled, so work quickly or microwave the mochi in between shaping.

OR

12. Use a silicone spatula or wet/oiled fingers to press the mochi dough into the pan.

Brown Rice Mochi (Using a Mochi Maker)

14. Turn over the mochi once cooled, and use scissors to cut into squares

14. Eat as is, or save for later by freezing them in one layer inside a large gallon Ziploc bag. Defrost at room temperature or microwave when ready to eat.

Brown Rice Mochi (Using a Mochi Maker)
*pic* here we go…
Brown Rice Mochi (Using a Mochi Maker)
streeetttchhh!

Variations / Other Ways You Can Enjoy Mochi

1. STUFFING IDEAS

  • Sweetened Red Bean Paste (a.k.a. Koshi An): I eat this stuff by spoonfuls! It’s a versatile ingredient that goes inside my sweet rice mochi recipe as well my tofu mochi recipe, but it’s also used as fillings inside sweet breads, pancakes, cookies and more. You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon).
  • Sweetened White Bean Paste (a.k.a. Shiro An) 
  • Icecream
  • Check out more recipes below
How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochi
How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochi
Matcha Chickpea Cookie Dough Stuffed Mochi
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Brown Rice Mochi Filled with Healthy Chickpea Chocolate Chip Cookie Dough
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Strawberry Daifuku (Fresh Strawberry Stuffed Mochi)
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How to Make Tofu Mochi from Scratch in the Microwave

2. Waffled!

Lay the mochi squares on a pre-heated waffle iron, cook for about 3 minutes and watch it puff up! See the full recipe here

How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochi
and watch it puff up, yaaaayyy!

Tips:

  • Be sure to use glutinous brown rice (sweet brown rice)
  • Soak the rice to ensure the softest consistency
save this recipe for later! Pin now at Pinterest
How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochi

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making brown rice mochi from scratch at home

Brown Rice Mochi (Using a Mochi Maker)

How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker) - brown rice mochiAll Purpose Veggies
4.67 from 15 votes
Pin it Print it Leave a Comment
Servings 10 servings

Ingredients
  

SOAK THE RICE IN WATER OVERNIGHT

  • 5 cups glutinous brown rice uncooked, whole grain
  • enough water for soaking

ADD TO THE STEAMER

  • 2 cups of water

ADD DURING THE POUNDING PROCESS

  • 1 tsp salt
  • 3 Tbsp granulated sugar of choice optional
  • 1/4 to 1/2 cups of water optional

USE AFTER THE MOCHI IS OUT OF THE MACHINE

  • oli of choice such as olive, canola or vegetable oil
  • mochi filling of choice

Instructions
 

  • Wash, rinse then soak the 5 cups of glutinous brown rice in 8-10 cups of water in a bowl or large container overnight (about 8-12 hours), at room temperature
  • Drain the rice and refill the water so that it's above the rice.
  • Cover the bowl or container and this time place in the fridge for another 36 hours (so 48 hours of soaking time in total) to let the brown rice absorb the water and become more tender.* (READ NOTE FOR SOAKING TIME)
  • After soaking, drain and grind the brown rice in a food processor until you get a flour that resembles coarse sand. Transfer the ground rice to the steamer bowl.
  • Prepare the mochi maker by filling it with 2 cups of water (there is a separate area for this, right below where the steamer bowl should be placed).
  • Fit the steamer bowl (with the ground rice) into the machine.
  • Close the lid and press STEAM (an alarm will go off when it’s done)
  • Press POUND when the machine is done steaming the rice.
  • Open the lid and sprinkle in the salt and sugar. Add the water, along with the optional coloring.
  • Allow the mochi to pound for 15-20 minutes and stop the machine. Pour into a well greased pan and let cool.
  • Use scissors or a sharp knife to slice and portion the mochi. Enjoy!

Notes

*the extra-long soaking process isn’t necessary for sweet white rice, but a crucial step for brown rice as it helps soften the outer husk of the brown rice and makes the resulting mochi more tender. If you’re short on time, you can soak the brown rice for a total of 24 hours at room temperature. The result is less tender than when the rice has been soaked for 48 hours, but it still does work.
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
Rate this Recipe here

Filed Under: Dessert, Desserts, Gluten-Free, Instagram, Mochi, Nut-Free, Steamed, Top Posts, Vegan Tagged With: 5ingredient, asian-inspired, diy, glutenfree, mochi, no-bake, NutFree, Vegan

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Reader Interactions

Comments

  1. Anonymous says

    January 30, 2021 at 7:36 pm

    5 stars
    Nice

    Reply
    • All Purpose Veggies says

      February 7, 2021 at 7:51 pm

      Thank you 🙂

      Reply
  2. O. Sees says

    February 24, 2021 at 7:25 pm

    5 stars
    Wish I had a Mochi maker to make this

    Reply
    • All Purpose Veggies says

      February 27, 2021 at 7:54 pm

      I know what you mean! It’s a big purchase and probably not worth it if you don’t intend to make mochi regularly. Here’s a mochi recipe that you can make using the microwave https://allpurposeveggies.com/4368/tofu-mochi-in-the-microwave/

      Reply
  3. Yunjin says

    March 16, 2021 at 3:04 pm

    5 stars
    OMG I have been waiting for a recipe like this! I have a mochi maker I haven’t used in ages! So what would happen if I just used regular, non sweet / glutinous brown rice?

    Reply
    • All Purpose Veggies says

      April 12, 2021 at 7:50 pm

      Hey Yunjin, I just tried using regular non-glutinous white rice (that’s been soaked overnight and ground into powder) to see how it would turn out and it was a mess. The rice was clumpy and rock solid once it was steamed, so the mochi maker just could not pound it into mochi! My guess is that regular brown rice would end up the same way, if not worse. Hope I wasn’t too late in answering your question!

      Reply
  4. Ben says

    April 4, 2021 at 10:35 pm

    Hi. I’m excited to try this recipe! But I’m a little confused. The first step of the instructions says to soak the rice overnight and then for “another 36”. Does that mean another 36 hours? 3-6 hours? 36 minutes? It’s unclear.

    Reply
    • All Purpose Veggies says

      April 12, 2021 at 7:34 pm

      Hi Ben, thanks for pointing this out! It’s 36 more hours (so 48 hours in total) and I’ve updated this section so that it’s clearer.

      Reply
  5. Daly says

    September 21, 2022 at 2:51 am

    5 stars
    Oh wow!! Here in Germany you just have one option for mochigome rice if you want to have it organic and that’s the brown rice version. I have tried a it a few times with slow progress. But with your hints on soaking for 48 hours and the water measurements I successfully could make mochi with my Kenwood Chef and Sage grinder machines! Thanks a lot Bora!!

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ABOUT ME

Hi! My name is Bora, and I love baking desserts and veggies. Sometimes together.

My mission is to create recipes that put veggies on the top of the dessert food chain♥︎

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NAVIGATE

all purpose veggies diet page
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FROSTINGS & DECO

healthy chocolate peanut butter frosting for cakes low fat in a bowl

Easy Chocolate Peanut Butter Powder Frosting (Healthy & Low Fat)

filling - purple sweet potato paste

Purple Sweet Potato Filling Recipe for Mochi, Mooncakes and Steamed Buns

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5ingredient almond-butter almond-flour anko applesauce asian-inspired banana berries blender bread chinese chocolate coconutflour creamcheese DairyFree donut eggfree energy bars energy bites fall glutenfree green HighProtein i icecream immune_boosting Keto LowCalorie LowCarb mochi no-bake NutFree nuts oat Paleo proteinpowder pumpkin steamed stuffed sweetpotato Vegan wheat-flour winter yeasted yogurt
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