Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Poached Pineapple

• 1 fresh pineapple (approx. 710 g)
• water, to fully submerge bags (not higher than the 2L maximum fill level)
• 30 g lemon juice
• ice cubes, for water bath
• water, for water bath
• 60 g white sugar, to store pineapple

Pineapple Sherbet

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

Butter Mochi

• 115 g vegan butter, room temperature, plus extra to grease (see Tips)
• 395 g white sugar
• 340 g coconut cream
• 395 g coconut milk
• 200 g vegan egg substitute
• ¾ tsp natural vanilla extract
• 1 tsp baking powder
• ¾ tsp salt
• 450 g glutinous rice flour (mochi flour)

Coconut Powder

• 85 g coconut milk powder
• 30 g icing sugar