Lemon Mochi Cake Popular Recipes

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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."

Ingredients :

• 3 1/2 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
• 1/2 cup butter, melted
• 5 eggs, lightly beaten
• 2 teaspoons lemon extract

Instructions :

Prep : 15M	Cook : 24M	Ready in : 1H15M

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• 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.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

Notes :

• You can use any kind of milk, even coconut milk, or a mixture of milks.

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