Who needs brownies – Aduki Mochi Recipe!

Hey guys!!

Today, I’d like to share with you an amazing recipe that I created few days ago with my new Sweet Rice.

Initially, what I was craving was sweet Japanese mochi:


Unfortunately however, most of the recipes I found online required microwaves. I do not own a microwave, which meant I had to be more creative.

Then I found some “LA chap-ssal-ddeok” recipes, which is what Koreans in Los Angelos have apparently made to remind themselves of traditional chap-ssal-ddeok (Korean word for mochi). LA mochi (I’ll just call it mochi since it’s easier to type) is baked in the oven with eggs and butter, like we usually make baked goods. On the other hand, I still wanted it to be simple and plain to be enjoyed as a side or snack. Nothing fancy.

And that’s how I came up with my baked Aduki Mochi Recipe!


Baked Aduki Mochi (gluten free, vegan)

original recipe by Stephanie at planetsteph.wordpress.com


  • 1 cup uncooked Sweet Brown Rice* (see note)
  • 1/2 cup drained Aduki Beans
  • 1/4 cup sugar**
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp ~ 1/2 tbsp cinnamon
  • ~ 1/2 cup water

* You can substitute with white sweet rice (also known as glutinous rice) or 180g of glutinous/sweet rice flour. Regular brown rice DOES NOT work. It has to be “sweet” or “glutinous.” The flour is also known as “mochiko.”

** You can use any type of sugar you wish. I used coconut sugar in my first trial, which I thought the flavor was too strong, and honey the second time. If using honey, try to reduce the the amount by 3/4, as well as the liquid.


  1. If using from whole grain brown rice, rinse the brown rice and tap it with paper towels and remove as much moisture as possible. You can rinse ahead and let it dry few hours earlier.
  2. Grind your sweet rice into sweet rice flour. Grinding in small batches is easier and ensures that the rice is ground finely. If using directly from rice flour, you can skip step 1&2.
  3. Mix the flour with sugar, baking powder, cinnamon, and drained aduki beans.
  4. Add vanilla; stir. Slowly add water to lumpy, wet consistency. {the consistency of the dough is very different from the usual consistency we are all used to. It’s only slightly sticky and you’ll even feel it’s watery} {the amount of water depends on how wet your flour is.}ย 
  5. Line a loaf pan (5X9) with a large piece of parchment paper {quite important. Greasing is not good enough} and pour the batter inside.
  6. Bake at 350’F for about 30 minutes until the top is slightly hard and crispy-looking.
  7. Let cool for at least an hour. Then cut into 6~8 pieces.
  8. Enjoy!


These are very chewy, slightly sweet, and absolutely delicious. You won’t be able to stop at one. However, I should tell you that these are not your regular Rice Crispie Treats. These glutinous rice seriously SITS in your stomach for hours. It will keep you full for a while ๐Ÿ˜‰

If you have any questions on the recipe, please feel free to ask me on the comment section!

I really wish you’ll all enjoy this easy, simple, and delicious recipe ๐Ÿ˜€

-aspiring โค


One thought on “Who needs brownies – Aduki Mochi Recipe!

  1. […] I made this twice before, this was the first time my mom got to try it. She was like “Oh my goooddd, this […]

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