Yomari
Yomari are Newar steamed rice-flour dumplings shaped like tapered figs and filled with warm chaku molasses and sesame. They are central to the Yomari Punhi festival.
From Chef Ilhama’s recipe collection
Photo: Raunak Maskay — Own work · CC BY-SA 4.0 · Sources
How do you make Yomari?
Yomari uses 8 ingredients and 5 clear steps. Allow 1 hour 15 minutes; the recipe yields 12 dumplings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Yomari are Newar steamed rice-flour dumplings shaped like tapered figs and filled with warm chaku molasses and sesame. They are central to the Yomari Punhi festival.
5 steps
Melt molasses gently with ghee, sesame, coconut and cardamom; cool until thick.
Mix rice flour and salt, then add hot water gradually and knead into a smooth warm dough.
With wet hands form a cone, hollow the centre and thin the walls carefully.
Fill with molasses mixture and pinch the opening closed into a pointed shape.
Steam on a lined tray for 12–15 minutes until glossy and cooked through.
Serve hot after steaming, with tea and extra toasted sesame.
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