Yomari Steamed Rice Dumplings with Chaku Molasses and Sesame Filling

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fish-shaped Newari rice-flour dumplings filled with chaku (molasses) and toasted sesame, then steamed until soft and glossy. They are a traditional treat for the Yomari Punhi festival. This Asian recipe (vegetarian), ready in about 60 minutes, pairs fine rice flour, boiling water, chaku or dark molasses jaggery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 6 Nepalese cuisine 340 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups fine rice flour
1 cup, plus more as needed boiling water
3/4 cup chaku or dark molasses jaggery
1/2 cup white sesame seeds
2 tablespoons ghee
1/2 teaspoon ground cardamom
1/4 cup desiccated coconut
1 pinch salt

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Silicone Baking Mat,28" x 20" Extra Thick Large Non Stick Sheet Mat with Measurement Non-slip Dough Rolling Mat,Reusable Food Grade Silicone Counter Mat for Making Cookies,Macarons,Bread and Pastry
Buy on Amazon →

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Toast the sesame seeds in a dry pan until golden, then let them cool and grind them coarsely.
Step 2: Melt the chaku with 1 tablespoon of ghee over low heat. Stir in the sesame, coconut and cardamom and cook for 2-3 minutes until thick. Let the filling cool until it can be handled.
Step 3: Put the rice flour and salt in a bowl. Gradually pour in the boiling water, stirring with a spoon, until a soft dough forms.
Step 4: Once it is cool enough to touch, knead with the remaining ghee for 5 minutes until smooth.
Step 5: Divide the dough into 12 balls. Shape each ball into a cup, then pinch and pull one end into a long tapered cone with an opening.
Step 6: Fill each cone with about 1 tablespoon of filling, then pinch the opening closed into a pointed tail.
Step 7: Steam the dumplings on greased parchment over boiling water for 15-20 minutes until the dough turns slightly translucent.
Step 8: Serve warm.