Yomari

Yomari are molasses-based rice dumplings in the Nepal Tourism Board’s heritage cookbook. The book associates this Newari delicacy with festivals, especially Yomari Punhi in mid-December.

The selected filling method boils blackstrap molasses with its separate water. Supplied roasted, crushed sesame seeds and grated coconut are mixed in until the filling has a medium-thick consistency.

For the wrapper, ready rice flour is kneaded with oil and boiled water. The dough rests briefly under a dry tea cloth before portions are shaped.

Each portion is worked into a cone-like cavity, filled with the same molasses mixture and slowly closed into the described conch shape with a pointed end.

The dumplings are arranged in a perforated container and steamed under a tightly fitting lid until cooked. The cookbook explicitly offers the finished yomari hot or cold.