Sunday, May 5, 2013

Lemon Pudding Mochi Recipe!

Yield: 24 squares 

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


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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