Yomari

Name: Yomari
Yield: 6
Cuisine: Nepal
Ingredients: Rice flour — 250 g (9 oz); Hot water, plus more as needed — 240 ml (8 fl oz); Grated jaggery or molasses — 180 g (6.5 oz); Sesame seeds, toasted and ground — 60 g (2 oz); Of Salt — pinch

The Quirky Foodster Team

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Servings

Ingredients

Rice flour — 250 g (9 oz)
Hot water, plus more as needed — 240 ml (8 fl oz)
Grated jaggery or molasses — 180 g (6.5 oz)
Sesame seeds, toasted and ground — 60 g (2 oz)
Of Salt — pinch

Method

Combine the rice flour and salt in a bowl, then gradually add hot water, kneading until a smooth, pliable dough forms; cover and rest for 15 minutes.
For the filling, combine the grated jaggery and ground sesame seeds, mixing well.
Divide the dough into small balls, flatten each into a disc, and place a spoonful of filling in the centre.
Fold the edges up and pinch into the traditional pointed, fig-like shape, sealing well.
Arrange the shaped yomari in a lightly greased steamer.
Steam for 15–20 minutes until the dough is cooked through and slightly translucent.
Serve warm.

Introduction: Steamed rice flour dumplings shaped like a fig, filled with sweet sesame or molasses, a festive Newari dessert.

Cultural Background: Yomari is closely tied to the Newari festival of Yomari Punhi, celebrated after the rice harvest, its distinctive shape said to represent good fortune and abundance for the year ahead.

Tips: Seal the pointed shape well to keep the sweet filling from leaking during steaming. Work with warm dough, as it's easier to shape while pliable.

Variations: Use a sweet khoya (milk solids) filling as an alternative to jaggery and sesame. Shape into simpler round dumplings if the traditional fig shape feels challenging.

Storage: Store cooled yomari in an airtight container at room temperature for up to 1 day, or refrigerate for 3 days.

Reheating: Reheat by steaming for 5–8 minutes until warmed through.

FAQs:

Q: What is Yomari Punhi?

A: A Newari festival celebrated after the rice harvest, marked by the making and sharing of yomari as a symbol of prosperity.

Q: Can the filling be varied?

A: Yes, sweet khoya or other fillings are sometimes used alongside the traditional jaggery and sesame.