Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

4.8 5 ratings

Подготовка 15 min

Всего 11 h 40 min

12 portions

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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Также представлен в

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recipes
United States

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