Delicious Traditional Yomari: A Step-by-Step Recipe Guide

Ingredients

  • 2 cups of Rice flour
  • 1 cup of Chaku (molasses)
  • 2 tablespoons of Ghee (clarified butter)
  • 1 teaspoon of Sesame seeds
  • 1/2 cup of Water
  • 1/4 teaspoon of Cardamom powder
  • Oil for greasing

Steps and instructions

  1. In a pan, heat the chaku (molasses) on medium heat until it liquefies.
  2. Add ghee and sesame seeds to the molasses, stirring continuously. Once combined, turn off the heat and let the mixture cool.
  3. Boil water in a separate pot. Gradually add the hot water to the rice flour, mixing well to form a dough. Knead the dough until it is smooth and pliable.
  4. Divide the dough into small balls, approximately the size of golf balls. Flatten each ball and spoon a small amount of the molasses mixture into the center.
  5. Carefully fold the dough over the filling, shaping it into a fig or dumpling-like shape. Ensure the filling is completely enclosed.
  6. Steam the yomari over high heat for 10-15 minutes or until the outer cover becomes shiny. Use a greased steamer to prevent sticking.
  7. Once cooked, let the yomari cool for a few minutes before serving.

Tools for making

  • Mixing Bowl - A large bowl to combine the rice flour with water and knead the dough.
  • Pan - A cooking pan to heat the molasses and combine it with ghee and sesame seeds.
  • Pot - A pot to boil water for adding to the rice flour and making the dough.
  • Steamer - A steaming apparatus to cook the yomari.
  • Spoon - A spoon for stirring and mixing the ingredients.
  • Knife - A knife for dividing the dough into balls and shaping the yomari.
  • Greased Steamer Plate - A plate or tray greased with oil to prevent the yomari from sticking to the steamer while cooking.

Recipe variations

  • Gluten-free option: Use gluten-free rice flour instead of regular rice flour.
  • Vegan option: Replace ghee with coconut oil or any other plant-based oil.
  • Alternative fillings: Experiment with different fillings such as coconut and jaggery, chocolate, or nutella.
  • Savory yomari: Instead of a sweet filling, try stuffing the yomari with spiced vegetables or minced meat.
  • Crunchy crust: Roll the yomari in sesame seeds or crushed nuts before steaming for an added crunch.
  • Flavored dough: Add a teaspoon of cardamom powder or nutmeg powder to the dough for a fragrant twist.

Recipe overview

Yomari, a traditional Nepalese sweet dumpling, is a beloved delicacy prepared especially during the Yomari Puni festival. A mixture of molasses, ghee, and sesame seeds is enveloped in a delicate dough made from rice flour, before being steamed to perfection. The yomari's unique fig or dumpling-like shape is a delight to look at, and its sweet, rich filling is an irresistible treat for your taste buds. This recipe will walk you through the process of making your own yomari at home. Expect to get your hands a little messy while shaping the dough, but the end result will most definitely be worth it!

Common questions

  1. What is Yomari? Yomari is a traditional Nepali delicacy made from rice flour dough filled with a sweet molasses mixture.
  2. Can I use any other flour instead of rice flour? Rice flour is traditionally used for yomari as it gives a soft and chewy texture. However, you can try using other gluten-free flours as alternatives.
  3. Where can I find chaku (molasses)? Molasses can be found in most grocery stores, particularly in the baking or sweetener section.
  4. Can I add other fillings to the yomari? While the traditional filling is molasses, you can experiment with different fillings like coconut, nuts, or even chocolate if you prefer.
  5. Can I bake the yomari instead of steaming? Steaming is the traditional method for cooking yomari, but you can try baking them at a low temperature if you don't have a steamer.
  6. How long can yomari be stored? Yomari is best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the rice flour and water to make the dough.
  • Pan - Used to heat the chaku (molasses) and ghee mixture.
  • Spoon - For stirring the molasses mixture and rice flour dough.
  • Pot - To boil water for adding to the rice flour.
  • Steamer - Used to steam the yomari until cooked.
  • Knife - For cutting and shaping the dough and removing the steamed yomari from the steamer.
  • Plate or Tray - To cool the yomari before serving.

Origin stories

Yomari, also known as Yamari, is a delicacy from the Newar community in Nepal, particularly popular around the festival of Yomari Punhi. This festival, taking place during the full moon of December, celebrates the end of the rice harvest. It's a time when people craft Yomari, intricate dumplings filled with sweet substances like chaku, out of the newly harvested rice. The term 'Yomari' itself translates to 'tasty bread' in Newari language. Legend has it that a couple crafted the first Yomari, and the god of wealth was so taken with it that he disguised himself to visit them and taste the dish. Moved by their plight and their culinary skill, he revealed himself and blessed them with wealth, leading to the tradition of making Yomari during this festival for prosperity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.