Kokis

Kokis is a deep-fried, crispy cookie made from rice flour and coconut milk. Although considered as a traditional Sri Lankan dish, it is believed to have come from the Dutch.

Ingredients

1 Egg

1 Tin of Coconut milk 250g Rice flour

125g Plain flour 1/2 tsp Turmeric 1/4 tsp Salt 1 Litre oil (coconut oil is the best. if you can't find use any vegetable or sunflower oil)

Method

Beat the egg, flour in a large bowl and add turmeric, salt, coconut milk to make a medium thick batter.

Types of moulds you can buy. (Nonstick, brass, steel)

Heat the oil and when bubbling hold the kokis mould in the oil until the mould is medium hot.

Carefully dip the mould into the batter, taking care not to submerge it completely.

Take care not to make the moulds too hot. if this happens mould will cook in the batter like the picture below.

Remove from the batter and place in the hot oil where the batter should separate from the mould but still retain its shape as it deep fries.

If the batter sticks it may need to be eased from the mould with a wooden toothpick.

Repeat the process until all the batter is used.

Solutions for the problems you may face.

If you add more eggs, this will actually make the kokis less crispy. and if you only make it with rice flour and don’t add plain flour, this will result the Kokis to be soggy. You can make this without adding rice flour. If you do, then this will result it’s been too hard and crispy hard to eat. It needs at least 1/4 of plain flour to get kokis crispy.

Some variations of the kokis recipe add chili pepper flakes, black pepper and curry leaves to give kokis a spicy flavour. Sugar and juggery to make it sweet.

Enjoy