入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Yomari
A rice-flour parcel pinched into a fig shape, filled with molten palm molasses and sesame, and steamed — made once a year for Yomari Punhi and worth making twice.
来源
食谱提供 Newar kitchens of the Kathmandu Valley · 🏺 传统 · The Kathmandu Valley's own cuisine, older than the country's borders — feast food built around rice flour, buffalo and long lists of small dishes.
Newar · Yomari Punhi — An ownerless traditional dish, so no cook is credited. The cited article confirms the Newar origin, the rice-flour shell, the chaku-and-sesame filling and the Yomari Punhi festival. Quantities, the boiling-water dough method and the shaping instructions are this book's own.
Watch it being made · 3 videos
⏱ 80 分钟🍽 6 人份🔥 280 大卡🇳🇵 尼泊尔
清真纯素素食无麸质无乳制品
步骤
Pour the boiling water over the rice flour and salt and mix with a spoon until it holds together. Let it cool 5 minutes.
💡 Boiling water, not warm. Rice flour has no gluten — the heat is the only thing that makes the dough hold a shape.
Knead it warm for 5 minutes until it is smooth and does not crack when you press a ball flat. Cover it while you work.
Melt the chaku in a dry pan over low heat, stir in the sesame, coconut and cardamom, and take it off as soon as it comes together. It sets hard as it cools.
Oil your palms. Take a golf-ball of dough, hollow it into a cup with your thumb, spoon in the filling, then pinch the top into a long tapered point.
💡 Seal the tip properly. A yomari that opens in the steamer loses all its chaku and steams into a plain dumpling.
Steam over rolling water for 15 minutes. The outside turns glossy and slightly translucent.
Rest them 5 minutes before eating. The filling comes out of the steamer hot enough to burn.
💡 小贴士
- Yomari Punhi falls on the December full moon and marks the end of the rice harvest — the shape is said to be a fig, and the filling is the year's first sweetness.
- A savoury version filled with spiced khuwa or minced meat exists and is steamed exactly the same way.
- Cold yomari is firm and chewy, which many people prefer. Reheat by steaming, never in a microwave — it goes rubbery.
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