Kokis Recipe

A crispy and golden Sri Lankan snack, perfect for festive celebrations!

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Ingredients

1 cup rice flour

2 coconuts (grated, for coconut milk)

A little water (for mixing)

A pinch of salt

A little turmeric powder (for color)

1 egg (optional)

A pinch of all-purpose flour (bread flour)

Coconut oil (for deep frying)

Method

1. Prepare the Batter:

Grind the rice into a fine flour and sift it twice.

Extract thick coconut milk from the grated coconut and add it to a mixing bowl.

Add rice flour, a pinch of salt, turmeric powder, and a little bread flour to the coconut milk.

Mix well, adding water as needed, until you achieve a thin, smooth batter. The batter should coat the mold lightly when dipped.

Add the egg for added flavor and to make it easier to release the Kokis from the mold.

2. Heat the Oil and Mold:

Heat coconut oil in a deep pan over medium heat.

Immerse the Kokis mold in the hot oil to heat it.

3. Form the Kokis:

Dip the hot mold into the batter, ensuring it’s coated but not fully submerged.

Place the mold back into the hot oil. Shake gently or use a stick to release the Kokis from the mold into the oil.

4. Fry the Kokis:

Fry until golden and crispy, turning as needed for even cooking.

Remove the Kokis with a slotted spoon and drain on a paper towel to remove excess oil.

5. Repeat and Adjust:

If the batter thickens while making Kokis, thin it by adding a little coconut milk.

Repeat the process with the remaining batter.

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Tips

Ensure the mold is hot before dipping into the batter for perfect Kokis.

Maintain consistent oil temperature to avoid uneven cooking.

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Kokis is a must-have treat during Sinhala and Tamil New Year. Its crispiness and delightful taste make it a beloved snack for any occasion!