Lemon Mochi Cake

Name: Lemon Mochi Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 24 squares
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

Rating: 3.5 stars

4 Ratings
3 Reviews
1 Photo

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.

By thecookingwimp

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Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Yield:

24 squares

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

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

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Step 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.
Step 3

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

Per Serving:

227.2 calories; 4 g protein; 40.7 g carbohydrates; 51.4 mg cholesterol; 188.4 mg sodium. Full Nutrition

Reviews (3)

Most helpful positive review

Jodie Main

01/11/2019

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 for extract as I don't typically stock extract; seemed to work overall just milder lemon flavor. Will make again like this just with extra lemon juice & fresh zest next time. Read More

Most helpful critical review

Elizabeth Currier

11/29/2019

I think it would have tasted better had I made it correctly. I followed the recipe religiously so it wasn't that I missed out added or changed an amount of any ingredient. It could be that the recipe is flawed but I think it more likely my novice baking skills are to blame. The lemon flavor didn't shine through and the cake turned out very dense. It sounded so good! Read More

Helpful

(1)

4 Ratings