Lemon Mochi Cake recipe

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Ingredients

3 ½ cups mochiko (sweet rice flour) (such as Koda Farms®)
2 cups white sugar
1 (3.4 ounce) package instant lemon pudding mix
4 teaspoons baking powder
3 cups milk
½ cup butter, melted
5 eggs, lightly beaten
2 teaspoons lemon extract

Nutrition Info

227.2 calories
carbohydrate: 40.7 g
cholesterol: 51.4 mg
fat: 5.7 g
fiber: : -
protein: 4 g
saturatedFat: 3.1 g
servingSize: -
sodium: 188.4 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

Recipe Yield

24 squares

Recipe Note

I wanted to use my mochiko flour and found this recipe online from the Honolulu advisor. I tweaked it by adding less sugar and skipping the coconut and it turned out so well. It's like mochi but more cake-y or like a cake but chewy. Definitely will make again! Tastes even better the next day.

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