Lemon Mochi Cake

Advertisements

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.

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

Directions

  • Step 1
    Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  • 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

Calories: 227.2
% Daily Value *
Protein: 8 %
Carbohydrates: 13 %
Sugars: 
Fat: 9 %
Saturated Fat: 16 %
Cholesterol: 17 %
Vitamin A Iu: 5 %
Niacin Equivalents: 9 %
Vitamin C: 
Folate: 2 %
Calcium: 9 %
Iron: 3 %
Magnesium: 2 %
Potassium: 2 %
Sodium: 8 %

See also  Blackberry and apple cake
×