Yomari

Traditional Newari steamed dumpling filled with molasses and sesame

• Dough:
• - 2 cups rice flour
• - 1 cup hot water
• - Pinch of salt
• Filling:
• - 1 cup chaku (molasses/jaggery)
• - 1/4 cup sesame seeds, toasted
• - 1/4 cup grated coconut
• - 1/4 teaspoon cardamom powder

1. 1

   Make dough by mixing rice flour with hot water and salt. Knead until smooth and pliable. Cover and rest for 15 minutes.
2. 2

   For filling, mix chaku with sesame seeds, coconut, and cardamom. If chaku is too hard, warm slightly to soften.
3. 3

   Take a small ball of dough, flatten in your palm, and form into a cone shape by pinching one end.
4. 4

   Fill the cone with the chaku mixture.
5. 5

   Seal the open end by pinching into a fish-tail shape (traditional Yomari shape).
6. 6

   Steam for 15-20 minutes until dough is cooked and slightly translucent.
7. 7

   Serve warm. Traditional during Yomari Punhi festival.