Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

5.0 1 rating

Prep. 15min

Total 11 h 40min

12 portions

Ingredients

Poached Pineapple

fresh pineapple (approx. 710 g)
1
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice
30 g
ice cubes for water bath
water for water bath
white sugar to store pineapple
60 g

Pineapple Sherbet

fresh pineapple skin and core removed, cut into pieces (2.5 cm)
395 g
coconut cream
395 g
white sugar
115 g
sugar syrup (see Tips)
200 g
citric acid
½ tsp
xanthan gum
½ tsp

Butter Mochi

vegan butter room temperature, plus extra to grease (see Tips)
115 g
white sugar
395 g
coconut cream
340 g
coconut milk
395 g
vegan egg substitute
200 g
natural vanilla extract
¾ tsp
baking powder
1 tsp
salt
¾ tsp
glutinous rice flour (mochi flour)
450 g

Coconut Powder

coconut milk powder
85 g
icing sugar
30 g

Difficulty

medium

Nutrition per 1 portion

Sodium 300.1 mg

Protein 7.8 g

Calories 3333.2 kJ / 796.7 kcal

Fat 36.9 g

Fibre 4.1 g

Saturated Fat 28.2 g

Carbohydrates 111.5 g

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Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 13 Recipes
Australia and New Zealand

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