Yomari

For the filling, put 200 g jaggery or dark molasses into a small saucepan, pour in 50 ml water and heat gently over low heat, stirring, until the sweet mass melts.

Add 30 g toasted sesame seeds and 15 g grated coconut, stir until you get a thick, smooth filling, then set aside to cool.

In a bowl, combine 300 g rice flour with a pinch of salt. Pour in 250 ml boiling water, add 15 g melted ghee and knead into a soft, elastic dough; cover and let rest for 5 minutes.

Divide the dough into 6 pieces. Roll or flatten each piece into a thick oval disc, then shape it with your fingers into a cone with a pointed tip and thin walls, leaving a hollow inside.

Fill each cone with the jaggery, sesame and coconut filling, pinch the top closed and shape the yomari into its characteristic shell or fish shape. Brush the steamer rack with a thin layer of ghee.

Arrange the yomari on the rack, cover tightly with a lid and steam for 15–20 minutes, until the rice dough turns springy and translucent. Serve hot or at room temperature.