Lemon Pudding Mochi

• 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

1. Heat oven to 350 degrees.
2. Grease a 9-by-13-inch baking dish, or coat with nonstick spray.
3. In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding.
4. With a balloon whisk, gradually whisk in milk to beat out lumps.
5. One at a time, stir in melted butter, beaten eggs, lemon extract and coconut.
6. Pour into baking dish.
7. Bake 1 hour or until an inserted toothpick comes out clean.

sweet rice, sugar, baking powder, lemon pudding, milk, butter, eggs, lemon, angelflake

Taken from www.food.com/recipe/lemon-pudding-mochi-233633 (may not work)