Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

5.0 3 Bewertungen

Vorbereitung 15 Min

Gesamt 11 Std. 40 Min

12 portions

Zutaten

Poached Pineapple

pineapple (approx. 25 oz)
1
water to fully submerge bags (not higher than the max fill level), plus extra for water bath
lemon juice
1 oz
ice cubes for water bath
sugar to store pineapple
2 oz

Pineapple Sherbet

fresh pineapple skin and core removed, cut into pieces (1 in.)
14 oz
coconut cream
14 oz
sugar
4 oz
simple syrup (see Tip)
7 oz
citric acid
½ tsp
xanthan gum
½ tsp

Butter Mochi

vegan butter room temperature, plus extra to grease
4 oz
sugar
14 oz
coconut cream
12 oz
coconut milk
14 oz
plant-based egg substitute e.g. JUST Egg
7 oz
vanilla extract
¾ tsp
baking powder
1 tsp
salt
¾ tsp
glutinous rice flour (mochi flour)
16 oz

Coconut Powder

powdered coconut milk
3 oz
confectioners sugar
1 oz

Schwierigkeitsgrad

medium

Nährwerte pro 1 portion

Natrium 300.1 mg

Protein 7.8 g

Kalorien 3333.2 kJ / 796.7 kcal

Fett 36.9 g

Ballaststoff 4.1 g

Gesättigte Fettsäuren 28.2 g

Kohlenhydrate 111.5 g

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Auch enthalten in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Rezepte
USA

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