Yomari with Coconut and Cardamom: Nepalese Steamed Rice Dumplings

In a bowl, mix rice flour and salt. Bring water to a boil, then pour it over the flour and stir with a spoon until a shaggy dough forms. Cover and let cool until easy to handle.

Knead the cooled dough on a clean surface for 3-4 minutes until smooth and pliable. If sticky, dust with a little rice flour. Cover and set aside.

In a small saucepan over medium heat, combine grated coconut, jaggery, and 2 tbsp water. Cook, stirring, until the jaggery melts and the mixture thickens, about 5 minutes. Stir in ground cardamom, then remove from heat and cool.

Divide dough into 12 equal balls. Flatten each into a small disc, then shape into a cone by pressing your thumb into the center and rotating. Fill each cone with about 1 tbsp of coconut filling. Pinch the top to seal and shape into a teardrop with a pointed tip.

Line a steamer with banana leaf or parchment. Arrange yomari so they don't touch. Steam over boiling water for 15-20 minutes, until the dough is translucent and firm.

Let yomari cool for 5 minutes before serving. They are best enjoyed warm, when the filling is soft and fragrant.