Lemon Pudding Mochi Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
16 ounces mochiko sweet rice flour (sweet rice flour, 3 1/2 cups)2 1/4 cups sugar4 teaspoons baking powder1 (3.4 ounce) box instant lemon pudding3 cups milk 1 (1/2 cup) package unsalted butter, melted5 eggs, lightly beaten2 teaspoon of lemon juice
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, and lemon juice.
Pour into baking dish.
Bake 1 hour or until an inserted toothpick comes out clean.
Serving Size: 24 Squares
Number of Servings: 24
Recipe submitted by SparkPeople user ECHAMIN.
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, and lemon juice.
Pour into baking dish.
Bake 1 hour or until an inserted toothpick comes out clean.
Serving Size: 24 Squares
Number of Servings: 24
Recipe submitted by SparkPeople user ECHAMIN.
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 5.4 g
- Cholesterol: 51.6 mg
- Sodium: 164.4 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 0.0 g
- Protein: 3.8 g
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