Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric

Poached Pineapple

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

Pineapple Sherbet

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

Butter Mochi

• 115 g vegan butter, room temperature, plus extra to grease
• 395 g sugar
• 340 g coconut cream
• 395 g coconut milk
• 200 g vegan egg substitute, e.g. JUST Egg
• ¾ tsp natural vanilla extract, pure
• 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