Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Poached Pineapple

• 1 pineapple (approx. 25 oz)
• water to fully submerge bags (not higher than the max fill level), plus extra for water bath
• 1 oz lemon juice
• ice cubes for water bath
• 2 oz sugar to store pineapple

Pineapple Sherbet

• 14 oz fresh pineapple skin and core removed, cut into pieces (1 in.)
• 14 oz coconut cream
• 4 oz sugar
• 7 oz simple syrup (see Tip)
• ½ tsp citric acid
• ½ tsp xanthan gum

Butter Mochi

• 4 oz vegan butter room temperature, plus extra to grease
• 14 oz sugar
• 12 oz coconut cream
• 14 oz coconut milk
• 7 oz plant-based egg substitute e.g. JUST Egg
• ¾ tsp vanilla extract
• 1 tsp baking powder
• ¾ tsp salt
• 16 oz glutinous rice flour (mochi flour)

Coconut Powder

• 3 oz powdered coconut milk
• 1 oz confectioners sugar