Lemon Pudding Mochi - cooking recipe

Ingredients

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

Preparation

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.