Kokis
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
20 kokis
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Course
Dessert
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Cuisine
Asian, Sri Lankan
Kokis
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Kokis are one of Sri Lanka's most popular traditional sweets. Served especially during the Avurudu festival, they are prepared with rice flour and coconut milk and are deep-fried using a decorative flower-shaped mold.
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Ingredients
- 1¼ cup rice flour , sifted
- ¾ cup coconut cream (thick coconut milk)
- 1 egg
- ½ tablespoon Turmeric
- 2 tablespoons sugar
- 1 teaspoon salt
- coconut oil
Instructions
- Beat the egg and sugar for one minute.
- Add salt and turmeric and mix well.
- Add the rice flour and the coconut milk and mix well by hand (do not use an electric mixer).
- The consistency of the batter should be the same as the batter of dosa, a smooth and creamy mixture, more consistent than a crepe batter.
- Heat the coconut oil over medium heat in a large thick-bottomed pan or a wok.
- Dip the kokis mold in the hot oil for a few seconds until it becomes hot.
- Dip the heated mold into the batter without immersing it completely and dip it immediately in the oil again.
- After a few seconds, the batter should come off easily by lightly tapping the mold handle against the edge of the pan.
- If the batter sticks, gently remove it from the mold with the help of a wooden pick or a stick.
- Fry the other side for a few seconds.
- Renew the operation until all the batter is used.
- Place the kokis on a plate lined with paper towel.
- For a savory version, enjoy the kokis as is.
- For a sweet version, dip them in a sugar syrup or honey or simply sprinkle them with icing sugar.
- Kokis can be kept for a week in a glass jar or a metal cake box.
Notes
- After the second kokis, do not dip the mold in hot oil for too long.
- It is important to find the optimal heat level required to cook kokis. If the heat is high, as soon as the batter is brought into contact with the mold, it will not adhere to the mold. In addition, an oil that is too hot will burn the kokis almost immediately.
- Check the consistency of the batter at regular intervals. If the batter is too thick, adjust by adding a little coconut milk or cold water.
- If the kokis are too thick and crispy, it may either be that the oil is too hot or more likely, it may be due to a batter that is too thick. Adjust one or both, if necessary.
- Here is a video that should help better understand the process: https://m.youtube.com/watch?v=ia5UivEXHL0
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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