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Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)
5.0 3 ratings
Prep. 15 min
Total 11 h 40 min
12 portions
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Ingredients

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

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 15 Recipes
United States

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