Desserts & sweets

Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric

★ 5.01 ratings

To protect against metal oxidation due to prolonged heating of water, before adding filled bags add 30 g 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: Over 1 hour
Difficulty: Medium

Ingredients

Metric US

pineapple, fresh: 1
water: water
lemon juice: 30 g
ice cube: ice cube
sugar: 60 g
pineapple, fresh: 395 g
coconut cream: 395 g
sugar: 115 g
simple syrup: 200 g
citric acid: 0.5 tsp
xanthan gum: 0.5 tsp
vegan butter: 115 g
sugar: 395 g
coconut cream: 340 g
coconut milk: 395 g
vegan egg substitute: 200 g
natural vanilla extract, pure: 0.8 tsp
baking powder: 1 tsp
salt: 0.8 tsp
glutinous rice flour: 450 g
coconut milk powder: 85 g
icing sugar: 30 g

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the listed yield. Choose Custom to enter a different number of 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

Cookidoo® details

Categories: Desserts and sweets
Dish types: Dessert
Meal types: Dessert
Dietary: Vegan, Vegetarian
Cuisines: American, Canadian
Equipment: baking pan (approx. 30 cm x 25 cm x 5 cm), blade cover, cling film, freezable container (e.g. aluminum, silicone), freezer, oven, refrigerator, tongs, vacuum packing machine, vacuum sealer bag
Collections: Elevated Plant-Based Cuisine by Matthew Kenney
Original tags: vegan, vegetarian, American, Canadian, Low Active Time

Cooking instructions are available on the original Cookidoo® page.

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