- In a large bowl, mix rice flour and boiling water with a spoon
until moist. When the mixture is cooled, use your hands to knead the
dough until smooth. If necessary, adjust the amount of water. Cover
dough with damp cloth and set aside.
- While the dough is resting, prepare the filling. In a heavy
saucepan or cast-iron griddle, pre-warm the pan over low heat. Add
the sesame seeds and dry roast until lightly browned or when it
releases an aromatic fragrance. Remove and grind it to make a fine
powder in a spice blender. Process shredded coconut in the same
blender and grind to a fine powder.
- Mix all the filling ingredients together in a bowl. Add water to
make a thick sauce. Set aside.
- Knead the rested dough again until smooth. Form the dough into a
long roll and divide into 15 pieces. With your hands, mold one piece
of dough into a spherical shape. Flatten the center of the sphere and
fill it with 2 teaspoons of filling sauce. Seal the edges of the
dough gently. If there are any cracks be sure to seal them. Shape
into different forms to your liking. Repeat this process with the
rest of the dough. Cover the Yoh-Mari with a moist cloth until it is
- Steaming: Yoh-Mari should be steamed right after shaping. Boil enough water
into the lower part of the steamer. Set each Yoh-Mari on the steamer
tray, making sure that there is ½ inch space between each allowing the
steam to circulate. Place steamer trays on the steamer and cook for
10-12 minutes or when they appear glazed.
- Serving Suggestions: Remove the tray from the steamer. Carefully transfer the Yoh-Mari
into serving dishes and serve warm with pickle and beverages.
Submitted by: Jyoti Pathak