Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric

Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric

5.0 1 évaluation

Prép. 15min

Total 11h 40min

12 portions

Ingrédients

Poached Pineapple

pineapple, fresh (approx. 710 g)
1
water to fully submerge bags (not higher than the max fill level), plus extra for water bath
lemon juice
30 g
ice cube for water bath
sugar to store pineapple
60 g

Pineapple Sherbet

pineapple, fresh skin and core removed, cut into pieces (2.5 cm)
395 g
coconut cream
395 g
sugar
115 g
simple syrup (see Tip)
200 g
citric acid
½ tsp
xanthan gum
½ tsp

Butter Mochi

vegan butter room temperature, plus extra to grease
115 g
sugar
395 g
coconut cream
340 g
coconut milk
395 g
vegan egg substitute e.g. JUST Egg
200 g
natural vanilla extract, pure
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

Niveau

moyen

Infos nut. par 1 portion

Sodium 300.1 mg

Protides 7.8 g

Calories 3333.2 kJ / 796.7 kcal

Lipides 36.9 g

Fibre 4.1 g

Graisses saturées 28.2 g

Glucides 111.5 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recettes
Canada

Vous pourriez aussi aimer...

Stuffed Chicken and Glazed Potatoes

1h 30min

Soy Milk Hot Pot

35min

Crystal Sweet Potato Mooncake

1h 40min

Gluten-free Chocolate Cake with Nuts

Pas d’évaluation

Turmeric and Ginger-Infused Chicken Broth

2h 30min

Turmeric Cinnamon Ginger Booster

20min

Ma Lai Koh (Steamed Caramel Cake)

1h 15min

Boosted Super Green Juice

10min

Mee Soto (Express)

Pas d’évaluation

Spiked and spicy veggie juice

10min

Lamb Chops with Ratatouille, Beans and Potato Gratin

Pas d’évaluation

Dried Scallop Fish Slice Congee

30min