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

4.5

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.

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

What did you think of this recipe? Share your experience to help others.

Jodie Main

01/05/2019

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.

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!

4 Ratings

5 star values: 3
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

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Elizabeth Currier

11/29/2019

Jodie Main

01/05/2019

ieijodiemain

01/05/2019

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Lemon Mochi Cake

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (3)

Most helpful positive review

Most helpful critical review

All Reviews for Lemon Mochi Cake

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Lemon Mochi Cake

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (3)

Most helpful positive review

Most helpful critical review

All Reviews for Lemon Mochi Cake