Desserts & sweets

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

★ 5.04 ratings

To protect against metal oxidation due to prolonged heating of water, before adding filled bags add 1 oz lemon juice or 1 level tsp ascorbic acid (vitamin C) to the mixing bowl.

TM6TM7

Details

Difficulty: Medium
Prep: 15 min
Active: 15 min
Cook: 700 min
Total: 700 min
Yield: 12 portions

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Category: Desserts & sweets
Time: Longer
Difficulty: Medium

Ingredients

Metric US

pineapple: 1
water: water
lemon juice: 28 g
ice cubes: ice cubes
sugar: 57 g
fresh pineapple: 397 g
coconut cream: 397 g
sugar: 113 g
simple syrup: 198 g
citric acid: 0.5 tsp
xanthan gum: 0.5 tsp
vegan butter: 113 g
sugar: 397 g
coconut cream: 340 g
coconut milk: 397 g
plant-based egg substitute: 198 g
vanilla extract: 0.8 tsp
baking powder: 1 tsp
salt: 0.8 tsp
glutinous rice flour: 454 g
powdered coconut milk: 85 g
confectioners sugar: 28 g

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the original yield. Choose Custom to change portions.

Protein: 7.8 g
Energy: 3,333.4 kJ
Calories: 796.7 kcal
Fat: 36.9 g
Fibre: 4.1 g
Carbohydrates: 111.5 g

From the original recipe

Categories: Desserts and sweets
Dish types: Dessert
Meal types: Dessert
Dietary: Vegan, Vegetarian
Cuisines: American
Equipment: airtight container, baking pan (approx. 12 in. x 10 in. x 2 in.), blade cover, cling wrap, freezable containers (e.g. aluminum, silicone), freezer, kitchen tongs, large bowl, oven, refrigerator, vacuum food sealer machine, vacuum sealer bags
Collections: Elevated Plant-Based Cuisine by Matthew Kenney
Original tags: Vegan, Vegetarian, American, Low Active Time

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