Lemon Mochi Cake

Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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:
24
Yield:
24 squares
Nutrition Info
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Ingredients

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

Directions

  • 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

Per Serving:
227 calories; protein 4g; carbohydrates 40.7g; fat 5.7g; cholesterol 51.4mg; sodium 188.4mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Jodie Main
Rating: 5 stars
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
Rating: 3 stars
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
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Elizabeth Currier
Rating: 3 stars
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)
Jodie Main
Rating: 5 stars
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
Nancy Hall
Rating: 1 stars
04/22/2019
I will not make this cake again. Did what the recipe said Read More
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