YomariSteamed Rice Dumplings with Jaggery and Sesame

Name: Yomari (Steamed Rice Dumplings with Jaggery and Sesame)
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Nepal
Ingredients: 360 g White Rice Flour; 260 ml Water (hot); 3 g Salt; 180 g Jaggery (finely chopped); 60 g Sesame Seeds (toasted and ground); 60 g Coconut Meat (finely grated); 2 g Cardamom Powder; 15 ml Ghee; 800 ml Water

Soft steamed rice flour dumplings filled with melted jaggery, sesame, and coconut. They are lightly sweet, fragrant with cardamom, and often made for winter celebrations.

Prep

50m

Cook

20m

Serves

Estimated

Nutrition

Per serving

671kcal

Calories

Protein

17g

Fat

122g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

360g
White Rice Flour
260ml
Water (hot)
3g
Salt

Filling

180g
Jaggery (finely chopped)
60g
Sesame Seeds (toasted and ground)
60g
Coconut Meat (finely grated)
2g
Cardamom Powder
15ml
Ghee

Steamer

800ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Place the white rice flour and salt in a bowl. Pour in the hot water and mix until it comes together, then knead until smooth while still warm enough to stay pliable.
02
Combine the jaggery, sesame seeds, coconut meat, cardamom powder, and ghee until the mixture holds together.
03
Divide the dough into portions and shape each one into a small hollow shell with a pointed top.
04
Fill each shell with the jaggery mixture and pinch the opening closed so the dumplings are well sealed.
05
Pour the water into the steamer base and bring it to a boil at 100°C (212°F).
06
Steam the dumplings until the outer dough looks glossy and set.
07
Serve warm.

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