MithoYomari
Yomari hides a warm chaku-sesame center inside a delicate steamed rice-flour shell—a true festival treat.
Ingredients
- 2 cups Fine rice flour
- about 1 1/2 cups Boiling water
- 200 g Chaku (hardened molasses), chopped
- 1/2 cup White sesame seeds, toasted and coarsely ground
- 1/4 cup Desiccated coconut
- 1/2 tsp Green cardamom powder
- 1 tsp Vegetable oil, for shaping
- 1 pinch Salt
Steps
- Makes about 10 yomari. Pour the boiling water into the rice flour with the pinch of salt and mix it with a spoon until it comes together.
- Knead it while it is still as hot as you can bear, for 8-10 minutes, until it is completely smooth and as soft as an earlobe. A cooled rice dough cracks and will not hold the shape.
- Keep the dough under a damp cloth so it does not dry out while you work.
- Warm the chaku gently with a spoonful of water until it just softens, then stir in the ground sesame, coconut and cardamom and let it cool enough to handle.
- Take a lime-sized ball of dough, oil your palm, and press it into a hollow cone with your thumb, keeping the walls even and thin.
- Spoon the filling in, then pinch the opening closed and draw the top out into the long fig-shaped tail that gives yomari its name.
- Set them on a greased or leaf-lined steamer tray, spaced apart, and steam for 12-15 minutes until the shells turn glossy and slightly translucent.
- Rest them 2 minutes before eating, because the chaku inside is molten and will burn your mouth.
Nutrition
| Per serving (2 pieces · steamed, chaku-filled) | Per 100 g |
|---|---|
| 374 kcal | 267 kcal |
| Protein: 4.6 g | 3.3 g |
| Carbs: 73.1 g | 52.2 g |
| Fat: 7 g | 5 g |
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