Yomari is derived from two words Yo and mari, where “yo” means “which you like” and “mari” means “bread”. So literally it means bread which you like. Yomari is a rice dumpling with confection of rice-flour dough shaped like fig and filled with “brown cane sugar” or chaku in Newari and “sesame seeds” _____, which is then steamed in a vessel called Potasi. The dough is often stuffed with other fillings like lentil paste, “milk solids” or khuwa Nepali language, or spices as well.
This delicacy is the chief and important item on the menu during the post-harvest celebration of Yomari Punhi, which falls every year in the full moon day of December. There is a reason behind the dish being prepared during winter season as it contents ghee and chaku, the items which is believed to provide heat to our body. Yomari is the chief item on the children’s second-year birthday. Traditionally, on this day, a yomari garland is made for the birthday child and they wear it to show that they are two old years now.
My son’s birthday is coming soon and I will make sure to put a right recipe that we used in my next post. For now enjoy a quick recipe that I found over the internet.
- Rice flour
- Hot water
- Sesame seed
- Khuwa or Milk Solids (Nepalese Dairy product, which looks like Ricotta Cheeze)
- Mix rice flour with hot water and make dough. Cover the dough with a warm and wet cheeze cloth and rest it for 10-15 minutes.
- Apply some oil on your both hands and shape the dough like as shown in picture but make sure that it is hollow.
- Fill it with mixture of sweets, molasses mixed with Sesame seed, khuwa, ground meet, or whatever you like, then close the hole.
- Steam it for 20 min.
- Now it is ready to serve. Enjoy!