Go Back
–+ servings
making brown rice mochi from scratch at home

Brown Rice Mochi (Using a Mochi Maker)

All Purpose Veggies
4.67 from 15 votes
Pin it Print it
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
  • ¼ to ½ 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!