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Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric
TM6

Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric

5.0 (1 rating)

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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