Tingmo

Dissolve yeast and sugar in 50 ml of warm water. Let it sit for 10 minutes until frothy and active.

In a large bowl, combine flour and salt. Add the activated yeast mixture, oil, and remaining warm water. Mix to form a shaggy dough.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. The dough should spring back when poked.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 45–60 minutes until doubled in size.

Punch down the risen dough and divide into 4 equal portions.

Roll each portion into a thin rectangle about 20 cm × 15 cm.

Roll each rectangle tightly from the long side into a log shape, like a Swiss roll. Pinch the seam to seal.

Coil each log into a spiral shape, tucking the end underneath. This creates the characteristic layered, swirled appearance of tingmo.

Place the shaped tingmo on a greased steamer tray. Cover and let them proof for another 15 minutes.

Steam over boiling water for 15–18 minutes until the tingmo are cooked through, fluffy, and spring back when pressed. Serve hot with butter tea (po cha), stew, or curry.