Lemon Pudding Mochi

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!

• Ready In: 1 hr 10 mins
• Yields: 24 squares

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 (1/2cup) 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.