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Lemon Pudding Mochi


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Rate this recipe 4.8/5 (9 Votes)


  • 16 ounces mochiko sweet rice flour
  • 2 1/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 (3 ounce) boxes instant lemon pudding
  • 3 cups milk (or milk mixed with evaporated milk or coconut milk)
  • 1/2 cup butter, melted
  • 5 eggs, lightly beaten
  • 2 teaspoons lemon extract
  • 1 cup angel flake sweetened coconut


Adapted from


Step 1

Heat oven to 350 degrees. Grease a 9x13-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.


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