Lemon Pudding Mochi

Name: Lemon Pudding Mochi
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

9 ingredients

7 steps

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

Directions

1

Heat oven to 350 degrees.
2

Grease a 9-by-13-inch baking dish, or coat with nonstick spray.
3

In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding.
4

With a balloon whisk, gradually whisk in milk to beat out lumps.
5

One at a time, stir in melted butter, beaten eggs, lemon extract and coconut.
6

Pour into baking dish.
7

Bake 1 hour or until an inserted toothpick comes out clean.