Lemon Pudding Mochi

Submitted by Pikake21

"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: 1hr 10mins
• Ingredients: 9
• 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 (1/2 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.

Reviews

[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.

 

[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.

 

[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