Butter Mochi with Pineapple Sherbet (Matthew Kenney)
TM6

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

5.0 (2 ratings)

Ingredients

Poached Pineapple

  • 1 pineapple (approx. 25 oz)
  • water to fully submerge bags (not higher than the max fill level), plus extra for water bath
  • 1 oz lemon juice
  • ice cubes, for water bath
  • 2 oz sugar, to store pineapple

Pineapple Sherbet

  • 14 oz fresh pineapple, skin and core removed, cut into pieces (1 in.)
  • 14 oz coconut cream
  • 4 oz sugar
  • 7 oz simple syrup (see Tip)
  • ½ tsp citric acid
  • ½ tsp xanthan gum

Butter Mochi

  • 4 oz vegan butter, room temperature, plus extra to grease
  • 14 oz sugar
  • 12 oz coconut cream
  • 14 oz coconut milk
  • 7 oz plant-based egg substitute, e.g. JUST Egg
  • ¾ tsp vanilla extract
  • 1 tsp baking powder
  • ¾ tsp salt
  • 16 oz glutinous rice flour (mochi flour)

Coconut Powder

  • 3 oz powdered coconut milk
  • 1 oz confectioners 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
Fiber
4.1 g
Sodium
300.1 mg

Like what you see? This recipe and more than 79 000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all