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The Honolulu Advertiser
Posted on: Wednesday, June 6, 2007

This lemon mochi is 'onolicious

By Wanda A. Adams
Advertiser Columnist

 •  Wine on the plate

I'm just back from a week in Southern California with my husband's family, eating Mexican and Cuban food. Wish we had more (and better examples) of these cuisines here!

I'm trying to get recipes to share from California sources, but meanwhile, I got an e-mail from Katherine Doctorello, who had asked for a lemon mochi recipe. She had enjoyed the dish at a gathering at AIG, where she works. I didn't have it. Later, she obtained it from her colleague's wife, Roselle Taguchi, and now she's sharing it with us.

I made this recipe the other night, and it was delicious and enough for a potluck. Unlike some butter-mochi recipes I've tried, which tended to puff up on the perimeter and collapse in the middle, and to have a gooey texture, this one rose evenly, browned beautifully and had a more cakey texture. I'm sold on this recipe.

It calls for instant lemon pudding, but I couldn't find any, so I bought instant vanilla pudding and used 3 teaspoons lemon extract instead of 2. Also, Roselle said, you can use one (14.5-ounce) can coconut milk (regular or lite) and add milk to make 3 cups. I used nonfat milk to cut the fat and calories. If you've got coconuts, make fresh coconut milk; you could even use fresh-grated coconut. The result would be less sweet.


  • 16 ounces mochiko (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)

  • 1/2 cup (1 block) butter, melted

  • 5 eggs, lightly beaten

  • 2 teaspoons lemon extract

  • 1 cup angel-flake sweetened, shredded coconut

    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, lemon extract and coconut. Pour into baking dish.

    Bake 1 hour or until an inserted toothpick comes out clean.

    Makes 24 squares.

    - Per square: 230 calories, 6 g fat, 4 g saturated fat, 55 mg cholesterol, 170 mg sodium, 39 g carbohydrate, no fiber, 23 g sugar, 4 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.