Recipe
Yomari
A Newari steamed dumpling shaped like a fig, filled with molten chaku and sesame. Made for Yomari Punhi, the full moon that closes the rice harvest.
Published August 14, 2026
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Serves
- 4
- Level
- Hard
Ingredients
6 itemsDough
- 400 gRice flour
- 350 mlWater · boiling
Filling
- 200 gChaku (molasses) · broken up
- 100 gSesame seeds · toasted and crushed
- 50 gGrated coconut
- 1 tbspGhee
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Method
- 01
Pour the boiling water over the rice flour and mix with a spoon until cool enough to handle, then knead into a soft, pliable dough.
- 02
Warm the chaku with the ghee until it softens, then stir through the crushed sesame and coconut. Let it cool enough to hold its shape.
- 03
Take a ball of dough and hollow it in your palm into a thin cup, keeping the walls even.
- 04
Spoon in the filling, then close the dough and draw the top into the long tapered point that gives yomari its shape.
- 05
Steam for 15 to 20 minutes until the surface turns glossy and translucent.
- 06
Rest for a minute before eating — the filling inside is molten.