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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 30 |
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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! 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.
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