Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

5.0 1 rating

Подготовка 15 min

Всего 11 h 40 min

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

Вам нравится то, что вы видите?

Этот рецепт и еще более 100 000 других ждут вас!

Зарегистрируйтесь в нашей 30-дневной бесплатной пробной версии и откройте для себя мир Cookidoo®. Никаких обязательств.

Sign up for free More information

Также представлен в

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

Вам также может понравиться...

Show all

Better-for-you custard

15 min

Chocolate mud muffins (gut health)

40 min

Mini apple crumble cakes

1 h 15 min

Lollipops

40 min

Dou sha bao (red bean paste buns)

9 h 30 min

Ricotta and pistachio cheesecake

10 min

Dubai chocolate pistachio crêpes

45 min

Almond biscotti

1 h 10 min

Pineapple tarts

1 h 30 min

Traditional crème brûlée

25 h

Almond briouats with honey and sesame seeds

1 h

Banana coconut ice blocks

7 h 15 min

Show all