Ting momo - a steam bread

                                                                                

                           

Tingmos or Tingmomo is a kind of steam buns or just the bread made by the process of steaming instead of traditional oven, a fond dish of Nepali and tibetan people of the state of sikkim india.

This little buns is made and eaten usually at breakfast with rice porridge called dreythuk. They are quite popular though with a very spicy red chilli dipping sauce called sepen. They can also be served with soup and curries, so when made and cooked properly, tingmomo or tingmos should be soft, Fluffy and slightly chewy. There are two types of tingmomo - One that's plain and one with a little filling. In this tingmomo recipe i am sharing the plain tingmos 

😀😋

Preparation Time : 1 hour 30 Mins
Cooking Time : 20 Mins

Ingredients: 

1. All purpose flour- 1 1/2 cup
2. Sugar- 2 tsp + 2 tsp
3. Warm water - 3/4 cup
4. Yeast- 2 tsp
3. Oil- 1 tbsp
4. Salt- a pinch
5. Baking powder- 1/2 tbsp

Directions:   

•  Prepare the yeast solution first. Add the

  yeast  and 2 tsp sugar to a bowl and

  activate it by adding 2 tsp of warm water.

•  Let the yeast froth for 10-15 min

  and meanwhile add all the ingredients

  except water in a bowl.

•  Add the yeast solution to the other

  ingredients and knead into soft dough.  

•  Let the dough sit for 1 to 1.5 hours

  and it will rise to double the size.

•  Once the dough has risen, make

  small balls out of them. Roll them out

  to long ropes.

•  Roll them like a cinnamon roll

  winding them such that they resemble

  the image above.

•  Let them rest for 10 minutes, they

  will then double again.

•  Prepare a steamer and steam the

  tingmos for 15- 20 minutes.

  

  Serve with shapta! 😋😋

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Yomari - sweet steam nepali dumpling

A yomari is a special Newari delicacy. It is a confection of rice-flour (from the new harvest) dough shaped like fig and filled with brown cane sugar and sesame seeds, which is then steamed.

Yomari is the chief item on the menu during the post-harvest celebration of Yomari Punhi.

Ingredients

• 2 cups Rice Flour
• 1/3 cup All Purpose Flour
• 2 cups Molasses sugar/Jaggery Balls
• 1 tbsp Dry Coconut (Shredded)
• 1 tbsp Brown Sesame Seed
• 2 tbsp Ghee
• 1/2 cup Milk
• 1/2 cup Water

Directions

Yomari mix

1. In a bowl, mix rice flour and all purpose flour.
   
2. Add warm water little at a time and start kneading.

(Finished dough should be soft and separate easily when pulled)

3. Once the dough is ready, keep it aside for about 10 minutes.
   

 

Chaku

1. In a high temperature, heat up a deep cooking pot.
2. Put the jaggery balls and start stiring.
3. Once all melted, add 2 spoons of ghee and stir it again.
4. Then, add little milk and stir again for a minute.
5. Take it out in bowl, add grated dry coconut and brown sesame seeds.
   
   
   
   
   
   
   
   
   
   

 

Yomari cover

1. Take a little bit of oil in one hand and take a small portion of the dough.
2. Make a round and then make a cone shape.
   
3. Dip your finger in oil and make a hole on the top of the dough.
   
4. Press down to make a bigger hole.
   
5. Rotate the cover while you make the hole.
6. Fill the cover with the chaku . (If the chaku gets too thick, microwave for 20 seconds then pour it)
   
7. Fill it up to halfway and close the top.
   
8. Cook the Yomari in the steamer for about 15 minutes.