Rating: 4.5 stars 4.5
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
24
Yield:
24 squares
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

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

Nutrition Facts

227 calories; protein 4g; carbohydrates 40.7g; fat 5.7g; cholesterol 51.4mg; sodium 188.4mg. Full Nutrition
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