Lemon Mochi Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 227 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.