Yomari

Step 1: Toast 1 ⅜ oz white or black sesame seeds in a dry pan over a medium-low heat for 3 minutes, until golden and popping. Lightly crush half of it in a mortar.

Step 2: Melt 5 ½ oz chaku (Newari molasses) or dark jaggery with 2 tbsp water in a small pan over a low heat, stirring, for 3–4 minutes until it bubbles and thickens like soft fudge; a drop in cold water should firm into a soft ball. Stir in the sesame and 2 tbsp desiccated coconut and leave to cool until you can handle it.

Step 3: Put 9 oz fine rice flour in a bowl and pour in 1 cup boiling water a little at a time, stirring with a spoon. When cool enough to touch, knead for 5 minutes with hands rubbed with a little ½ tsp vegetable oil to a smooth, soft dough that doesn't crack when pressed. Add a spoonful of hot water if it is crumbly. Keep it covered.

Step 4: Roll the filling into 12 small balls. Divide the dough into 12 pieces and keep them under a damp cloth.

Step 5: Take one piece, roll it into a ball, then press your thumb into it and pinch and turn the walls upwards to make a thin cup, a bit like a small cone, about 3 mm thick. Drop in a ball of filling.

Step 6: Gather the open top together and pinch it closed, then pull and roll the tip into a pointed tail about 3 cm long. Smooth the seam with damp fingers so there are no cracks; any crack lets the filling bubble out. Repeat with the rest.

Step 7: Bring a steamer to a strong boil over a high heat. Brush the steamer tray with the rest of ½ tsp vegetable oil and set the yomari on it, 2 cm apart. Cover and steam for 12–15 minutes, until the dough turns slightly translucent and glossy and feels firm but springy.

Step 8: Let them rest for 2 minutes, then serve warm. Warn people that the filling is very hot. Leftovers can be re-steamed for 5 minutes.