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Lemon Mochi Cake

Rated as 5 out of 5 Stars

"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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1 h 15 m servings 227
Original recipe yields 24 servings (24 squares)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  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.
  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 calories; 5.7 40.7 4 51 188 Full nutrition

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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 ...