Lemon Pudding Mochi Recipe 485

LEMON PUDDING MOCHI

Lemon Pudding Mochi image

As soon as I saw this in the Honolulu Advertiser I knew I had to make it. So yummy! Perfect too, because I love lemon and mochi. Together, it's so delicious!

Provided by Pikake21

Categories Dessert

Time 1h10m

Yield 24 squares

Number Of Ingredients 9

Ingredients

16 ounces mochiko sweet rice flour (sweet rice flour, 3 1/2 cups)
2 1/4 cups sugar
4 teaspoons baking powder
1 (3 ounce) box instant lemon pudding
3 cups milk (or dairy milk and coconut milk)
1 (1/2 cup) package butter, melted
5 eggs, lightly beaten
2 teaspoons lemon extract
1 cup angel-flake sweetened flaked coconut

Steps:

Heat oven to 350 degrees.
Grease a 9-by-13-inch baking dish, or coat with nonstick spray.
In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding.
With a balloon whisk, gradually whisk in milk to beat out lumps.
One at a time, stir in melted butter, beaten eggs, lemon extract and coconut.
Pour into baking dish.
Bake 1 hour or until an inserted toothpick comes out clean.

Nutrition Facts : Calories 244.6, Fat 7.7, SaturatedFat 4.7, Cholesterol 58.5, Sodium 175, Carbohydrate 40.8, Fiber 0.6, Sugar 20.5, Protein 3.6

LEMON MOCHI CAKE

Lemon Mochi Cake image

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.

Provided by thecookingwimp

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 24

Number Of Ingredients 8

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 40.7 g, Cholesterol 51.4 mg, Fat 5.7 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 188.4 mg, Sugar 18.4 g

LEMON PUDDING MOCHI RECIPE - (4.8/5)

Lemon Pudding Mochi Recipe - (4.8/5) image

Provided by carvalhohm2

Number Of Ingredients 9

Ingredients

16 ounces mochiko sweet rice flour
2 1/4 cups granulated sugar
4 teaspoons baking powder
1 (3 ounce) boxes instant lemon pudding
3 cups milk (or milk mixed with evaporated milk or coconut milk)
1/2 cup butter, melted
5 eggs, lightly beaten
2 teaspoons lemon extract
1 cup angel flake sweetened coconut

Steps:

Heat oven to 350 degrees. Grease a 9x13-inch baking dish, or coat with nonstick spray. In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding. With a balloon whisk, gradually whisk in milk to beat out lumps. One at a time, stir in melted butter, beaten eggs, lemon extract and coconut. Pour into baking dish. Bake 1 hour or until an inserted toothpick comes out clean.

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