Yomari
Yomari is a symbol of warmth, celebration and community, especially for the Newar people of the Kathmandu Valley. Traditionally made during Yomari Punhi festival (held on the full moon of December), this steamed treat marks the end of the rice harvest and the beginning of the winter season.
The word ‘Yomari’ is derived from Nepal Bhasa, where ‘yo’ means ‘favourite’ and ‘mari’ means ‘bread’ or ‘delicacy’.
The dish came to be associated with good fortune.
> 60min
Normal
Ingredients
For how many people?
2 yomaris per person
For the dough
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
For the Chaku filling:
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
For the Khoya filling
Ingredient 9
Ingredient 10
Ingredient 11
Other ingredients
Ingredient 12
Ingredient 13
Directions
For the dough
Boil the water.
In a bowl, mix the rice flour and the salt.
Gradually pour in the hot water, stirring constantly with a wooden spoon until a sticky dough forms. Once the dough has cooled enough to handle, knead it until smooth and pliable. Add ghee to prevent sticking.
Cover and let stand for 10 minutes.
For the Chaku filling
Roast the sesame seeds in a pan over medium heat until fragrant and golden.
Let them cool slightly, then grind them.
Break the jaggery into small pieces.
Let it cool.
For the Khoya filling
Heat the pan.
Cook over low heat until the mixture thickens slightly and is well combined.
Let it cool.
Shape the yomaris
Divide the rice dough into equal portions, about the size of a golf ball.
Form small balls with your oiled hands.
Close them slowly.
Place them on the trays of your steamer (or your momo cooker). Lightly grease each tray.
Cover and cook for 20 minutes. The dough should be soft and well cooked, the filling melted and fragrant.
Can be used with…
Can be consumed with…
