Recipe of Agedashi Mochi

Lemon Mochi Cake

Fried mochi, red bean, green tea, and ice cream.

Recipe Summary Lemon Mochi Cake

I wanted to use my mochiko flour and found this recipe online from the Honolulu advisor. I tweaked it by adding less sugar and skipping the coconut and it turned out so well. It's like mochi but more cake-y or like a cake but chewy. Definitely will make again! Tastes even better the next day.

Ingredients | Agedashi Mochi

3 ½ cups mochiko (sweet rice flour) (such as Koda Farms®)

2 cups white sugar

1 (3.4 ounce) package instant lemon pudding mix

4 teaspoons baking powder

3 cups milk

½ cup butter, melted

5 eggs, lightly beaten

2 teaspoons lemon extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

You can use any kind of milk, even coconut milk, or a mixture of milks.

Info | Agedashi Mochi

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 24 Yield: 24 squares

TAG : Lemon Mochi Cake

World Cuisine Recipes, Asian,