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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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

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

Reviews (3)

Read More Reviews

Most helpful positive review

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

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
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
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
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
(1)
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
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Rating: 1 stars
04/22/2019
I will not make this cake again. Did what the recipe said Read More