Jamun Mochi

Method

In a bowl, whisk together the glutinous rice flour and water until smooth and lump-free. Transfer the mixture to a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until the dough becomes thick, glossy, and stretchy (about 2–3 minutes total). Let it cool until easy to handle. Meanwhile, combine the hung curd, Beku Jamun Spread, and desiccated coconut until smooth. Chill the filling for 10–15 minutes to make it easier to scoop. Divide the mochi dough into 8 equal portions. Flatten each piece into a disc and place a spoonful of the chilled filling in the centre. Carefully seal the edges and roll into a smooth ball. Lightly coat each mochi with desiccated coconut and place them in a parchment-lined air fryer basket. Air fry at 180°C for 6–8 minutes, until the outside is lightly set while remaining soft and chewy. Allow to cool for 2–3 minutes before serving.