Mediterranean flavors are imparted to fresh whole red snapper using a straightforward blend of parsley, oregano, garlic, and lemon zest. Weeknight meals can be made quickly and elegantly for guests. This dish was prepared with a Panasonic CIO.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 24 squares |
Ingredients
- 3 ½ cups mochiko (sweet rice flour) (such as Koda Farms®)
- 2 cups white sugar
- 1 (3.4 ounce) package instant lemon pudding mix
- 4 teaspoons baking powder
- 3 cups milk
- ½ cup butter, melted
- 5 eggs, lightly beaten
- 2 teaspoons lemon extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
- You can use any kind of milk, even coconut milk, or a mixture of milks.
Reviews
I think it would have tasted better had I made it correctly. I followed the recipe religiously, so it wasn’t that I missed out, added or changed an amount of any ingredient. It could be that the recipe is flawed, but I think it more likely my novice baking skills are to blame. The lemon flavor didn’t shine through and the cake turned out very dense. It sounded so good!
Never baked a mochi cake before and even with a blended flour (we had Bob’s Red Mill Gluten Free 1:1 Baking Flour) this was delicious and very reminiscent of mochi to us. Had to sub lemon juice for extract as I don’t typically stock extract; seemed to work overall, just milder lemon flavor. Will make again like this, just with extra lemon juice & fresh zest next time.
Never baked a mochi cake before and even with a blended flour (we had Bob’s Red Mill Gluten Free 1:1 Baking Flour) this was delicious and very reminiscent of mochi to us. Had to sub lemon juice for extract as I don’t typically stock extract; seemed to work overall, just milder lemon flavor. Will make again like this, just with extra lemon juice & fresh zest next time.