Discover Nepal's delicious steamed rice-flour bread with mouth-watering filling,
Yomari or Yoh-Mari (योमरी, योह-मरी)!
Yomari or Yoh-Mari (योमरी, योह-मरी)!
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| Freshly steamed Yomari bread |
Yomari or Yoh-Mari (योमरी, योह-मरी) is a delicious steamed bread with mouth-watering filling made from a new harvest rice flour dough. According to cookbook writer, Hind M. Vaidya, in her book, Nepalese Cookery, the steamed bread plays a very important role in many auspicious ceremony in Newar community. Newars are one of the oldest ethnic groups in the capital valley of Kathmandu, and they have an important cultural tie in the country. They are well known for their festivities and preparing unlimited sumptuous feasts. The name yomari originates from Newari language, "yoh" means to love or to like, and "mari" means bread dish. Ms. Vaidya says, "literally as the title says, it is one of the most loved and liked steamed bread with stuffing." She also highlights a popular teasing song, where a group of young children go around their neighborhood from house-to-house and asking for steamed bread and singing yomari song on the special festival of Yohmari Punhi.The customary traditional song is -- "yoh mari chwamu, ukke dunne chakku, byuma lyassi, mabyuma buricha" --
"त्यछिं त्य वकछीं त्य लातापाता कुलेचाँ जुछिंत्य, योमरी च्वामु उकी दुने हाकु ब्युसा माकु मब्युसा, फाकु ब्युसाल्यासे मब्युस बुढी कुटी" -- (translation -
"The bread is pointed, the filling is sweet, if you give me a bread, you will be a pretty lady, if you don't, ugly ...)".
Yomari is a very popular festive dish, traditionally prepared during post-harvest celebration of Yomari Punhi (योमरी पुन्ही) or Dhanya Purnima. The celebration is observed during full moon from December to January. During the festival, the people of Kathmandu worship the goddess of grains, Annapurna for good harvest and enjoy a grand feast after all the hard work of the harvesting season. Yomari is prepared and offered ritualistically to the gods. Although the festival has its roots in the Newar farming community, today it is observed in almost every Newari home in Kathmandu and surrounding areas. It is prepared during the celebration of children's birthdays, where a yomari garland (योमरी को माला) is used to honor the child. Yomari is widely prepared and served in many other auspicious occasions, such as rice feeding ceremony of a child (paasne -पास्ने ), Dhau-Baji -धौ-बजी celebration of expectant mother (feast before child birth), as a Sagun food - सगुन को खाना (auspicious food, representing good luck, fortune, and good health), Janku celebration - जन्कु (celebration of an old age), Indra Jatra, samaya-baji festival, new house moving celebration and many more.
Ingredients
For dough
3 cups rice flour
1 to 1-1/2 cups boiling water or as needed
Filling
3/4 cup brown sesame seeds
3 tablespoons unsweetened shredded coconut
3/4 cup chaaku (if not available substitute to brown sugar
1 cup water
Method
In a large bowl, combine the rice flour and 1 cup of boiling water and mix well with a spoon. When cool enough to handle, knead the dough until smooth and pliable.
While the dough is resting, prepare the filling. Heat a small skillet or a cast-iron pan over medium-low heat. Toast the sesame seeds, stirring and shaking the skillet, until lightly browned and aromatic. Remove and cool. Use a spice grinder to make a fine powder. Add the coconut in the same grinder and grind to make a fine powder. In a small bowl, mix the sesame mixture, brown sugar and a cup of water and stir until well mixed. Heat in a small saucepan over medium-low heat and simmer, stirring frequently until the mixture thickens, about 5 minutes. Remove from the heat and set aside to cool.
place 2 teaspoons of mixture inside, holding each rounds pocket in one hand and using your thumb and fingertips to seal tightly. Once sealed, you can create any shape. If there are any crack in the surface, be sure to seal them.
Cover with damp kitchen towel until it is ready to be steamed. Repeat the same process with the rest of the dough. Yomari should be steamed right after shaping.
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| Delicious, soft, tender and chewy yomari is the perfect way to fill the house on Yomari Punhi festival |
Add enough water in the lower part of the steamer and bring to a boil over high heat. Grease the steamer trays with some oil. Arrange the yomari on 1 or 2 steamer trays; making sure that there is 1/2-inch space between each. allowing the steam to circulate. Place the steamer trays on the steamer, cover, and steam for 8 to 10 minutes or until cooked and they appear glazed. Remove carefully, and transfer to a serving dish and serve hot.
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| Just steamed Yomari with milk fudge filling (khuwaa) |
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| A large model of "Yomari" (a bread of rice flours) during the celebration to mark Yomari Punhi ( (योमरी पुन्ही) in Kathmandu, Nepal. Newar community celebrates the festival by making Yomari and performing traditional songs and dances. Photo Courtesy - Xinhua/Sunil Sharma |
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| As Sarva celebrates his fourth birthday, a garland made out of yomari is put around his neck. Parents and grandparents bless him and offer yomari breads to eat along with other ceremonial dishes. They also shower him with other gift items. There is an old tradition in Newari culture that yomari garland is only made when the child reaches even number of birthdays, such as two, four, six, eight, ten and twelve. |
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| Celebrating Ishani's 2nd birthday wearing garland of yomari bread. In keeping with the culture, yomari is one of the main item on the child's second-year birthday celebration. |
Listed below are some of the useful and informative links about yomari and check out several beautiful YouTube tutorial on how to make yomari bread.
1. Yomari Stuffed with goodness : Festivals in Nepal
2. From Kiran Shrestha - Yomari Punhi - Nepal Information
3. Yomari Punhi from We All Nepali
4. YouTube Video - Sweet Rice Flour Yomari Dumplings, a Newar Delicacy from Nepal (In Nepali)
5. YouTube video - Yomari- an ethnic Newari (Nepali) Food - Anup Kitchen
6. YouTube video - Sherpanichef and guest chef Namrata demonstrate how to make delicious yomari for the Newari celebration of Yomari purnima.
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All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.
All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.
