Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

5.0 1 avaliação

Preparação 15min

Total 11h 40min

12 portions

Ingredientes

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

Dificuldade

médio

Nutrição por 1 portion

Sódio 300.1 mg

Proteína 7.8 g

Energia 3333.2 kJ / 796.7 kcal

Gordura 36.9 g

Fibra 4.1 g

Gordura saturada 28.2 g

Hidratos de carbono 111.5 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Elevated Plant-Based Cuisine by Matthew Kenney 13 Receitas
Austrália e Nova Zelândia

Também pode gostar...

Fry bread

35min

Summer ice cream cake

4h 50min

Little mug gingerbread houses

5h 30min

Baked cheesecake

2h 55min

Homemade sausages

1h 40min

Chocolate Gingerbread Cookies (Metric)

2h 15min

Citrus and spice spider web cheesecake

6h 10min

Coconut almond "snowballs"

35min

Quick blueberry ice cream

5min

Berry breakfast smoothie

5min

Peach and plum upside-down cake

50min

American-style pancakes

45min