Ingredients
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16 ounces mochiko sweet rice flour (sweet rice flour, 3 1/2 cups)
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2 1/4 cups sugar
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4 teaspoons baking powder
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1 (3 ounce) box instant lemon pudding
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3 cups milk (or dairy milk and coconut milk)
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1 (1/2 cup) package butter, melted
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5 eggs, lightly beaten
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1 cup angel-flake sweetened flaked coconut
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2 teaspoons lemon extract
Instructions
- 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.