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!"
photo by Ratalouille photo by Ratalouille
photo by Ratalouille
photo by Ratalouille photo by Ratalouille
photo by Ratalouille photo by Ratalouille
Ready In:
1hr 10mins
24 squares




  • 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.

Questions & Replies

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  1. Rinshinomori
    This is super delish! And soo easy to make. I halved the recipe and used both regular milk and coconut milk. Did not add lemon extract or flaked coconut, but added 1 lemon zest along with some fresh lemon juice. Texture is somewhat similar to daifuku - I love it! Thank you Pikake for posting this Hawaiian treat! Baking time for me was about 45-50 minutes only.
  2. bunk2633
    the recipe in electric company recipe book calls for a large box lemon pudding so that's what i did the first time minus coconut, and i used whole milk, but me the dummy, never look at bottle and used almond extract vs lemon extract and everyone loved it- so the next time i used lemon vs almond and they rather have my mistake mochi better, so tonight i am going back to almond and i am mixing coconut milk and whole, i really want to try it with coconut but not everyone likes that. one girl said it's missing something when i used lemon extract, only because i spoiled her with mistake mochi so that's all she knew. on a side note it's good to know you can get away with a small box of lemon pudding because it is hard to find the large box. i am still going to use the large only because that's how i started.
  3. Ratalouille
    I've had my eye on this recipe for quite some time now. I love butter mochi, so I was a little skeptical about using pudding. I took chef#303545's suggestion and used a combination of coconut milk and dairy milk and I omitted the coconut, only because I don't care for the texture. I baked for 30 minutes, then rotated the pan and baked another 30 minutes. I can never wait for the mochi to cool completely, so I had to sneak a tiny piece. I believe the taste is definitely better the next day. I wonder though, due to the milk and eggs, if this should be kept in the refrigerator then brought to room temp. before eating. DH and I both took half the pan to work the next day ... no leftovers :( I would like to try different pudding flavors (chocolate fudge maybe?) Mahalo Pikake21


We love to eat :) I'm an island girl living in Seattle, WA who loves to cook! I enjoy cooking for my family and friends, and I don't find many things more satisfying than sharing food and good memories with them. Plus they always seem to be hungry--perfect! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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