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Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric
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Ingredients
Poached Pineapple
- 1 pineapple, fresh (approx. 710 g)
- water to fully submerge bags (not higher than the max fill level), plus extra for water bath
- 30 g lemon juice
- ice cube, for water bath
- 60 g sugar, to store pineapple
Pineapple Sherbet
- 395 g pineapple, fresh, skin and core removed, cut into pieces (2.5 cm)
- 395 g coconut cream
- 115 g sugar
- 200 g simple syrup (see Tip)
- ½ tsp citric acid
- ½ tsp xanthan gum
Butter Mochi
- 115 g vegan butter, room temperature, plus extra to grease
- 395 g sugar
- 340 g coconut cream
- 395 g coconut milk
- 200 g vegan egg substitute, e.g. JUST Egg
- ¾ tsp natural vanilla extract, pure
- 1 tsp baking powder
- ¾ tsp salt
- 450 g glutinous rice flour (mochi flour)
Coconut Powder
- 85 g coconut milk powder
- 30 g icing sugar
- Nutrition
- per 1 portion
- Calories
- 3333.2 kJ / 796.7 kcal
- Protein
- 7.8 g
- Carbohydrates
- 111.5 g
- Fat
- 36.9 g
- Saturated Fat
- 28.2 g
- Fibre
- 4.1 g
- Sodium
- 300.1 mg
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