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My review
Lemon Mochi Cake
2
thecookingwimp
"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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Ingredients
1 h 15 m servings 227Original recipe yields 24 servings (24 squares)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You can use any kind of milk, even coconut milk, or a mixture of milks.
Nutrition Facts
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Reviews
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Newest
1/5/2019
Never baked a mochi cake before and even with a blended flour (we had Bob's Red Mill Gluten Free 1:1 Baking Flour) this was delicious and very reminiscent of mochi to us. Had to sub lemon juice ...