Traditional Sri Lankan Kokis Recipe

Ingredients

2 cups of rice flour
1 cup of all-purpose flour
1 1/2 cups of coconut milk
1 teaspoon of salt
1 teaspoon of turmeric powder (optional)
Vegetable oil for deep frying
Kokis mold

Steps and instructions

Sift the rice flour and all-purpose flour into a large bowl.
Add the salt and turmeric powder (if using) to the bowl and mix well.
Pour in the coconut milk gradually, stirring continuously until a smooth batter is formed. The batter should be thick enough to coat the back of a spoon.
Heat the oil in a deep fryer or a large, deep pan over medium heat.
Once the oil is hot, dip the Kokis mold into the oil for about 30 seconds to heat up the mold. Shake off excess oil.
Dip the hot mold into the batter, making sure the batter only covers up to 3/4 of the mold.
Carefully reinsert the mold with the batter back into the hot oil and fry until the Kokis is golden brown on all sides.
Use a fork to gently push the Kokis off the mold and continue frying until it is crispy.
Remove the Kokis from the oil and drain on paper towels.
Repeat the process with the remaining batter.
Let the Kokis cool completely before storing in an airtight container.

Tools for making

Large bowl - Used to mix the flour and other ingredients.
Sifter - Used to sift the flour and ensure it is smooth and free of lumps.
Whisk - Used to mix the batter and ensure it is well combined.
Deep fryer or large, deep pan - Used to fry the Kokis until golden brown and crispy.
Kokis mold - The special tool used to shape the batter into the distinctive Kokis shape.
Fork - Used to gently push the Kokis off the mold and turn it while frying.
Paper towels - Used to drain and absorb excess oil from the fried Kokis.
Airtight container - Used to store the cooled Kokis and keep them fresh.

Recipe variations

Instead of rice flour, you can use wheat flour or tapioca flour for a different texture.
For a gluten-free option, replace the all-purpose flour with gluten-free flour.
Add spices like chili powder or paprika to the batter for a spicy kick.
For a sweeter version, add a tablespoon of sugar to the batter.
Experiment with different flavors by adding a teaspoon of vanilla extract or cardamom powder to the batter.
Try using different molds or cookie cutters to create unique shapes.
For a healthier version, you can bake the Kokis in the oven instead of deep frying. Preheat the oven to 350°F (175°C) and bake for about 15-20 minutes, or until golden brown.
To make it vegan, substitute the coconut milk with almond milk or another non-dairy milk of your choice.

Recipe overview

If you're looking for a unique and delightful snack, Kokis is a traditional Sri Lankan treat that will undoubtedly impress. This deep-fried, crispy delicacy is typically enjoyed during festive periods but can be savored at any time. Made primarily from rice flour and coconut milk, Kokis boasts a light, crispy texture with a slight hint of savory and sweet flavors. The preparation process is as fascinating as the snack itself, involving a special Kokis mold to achieve their distinctive shape. Our recipe will guide you through every step, from creating the perfect batter to mastering the art of deep-frying. So, get ready to immerse yourself in a culinary experience that promises to be as enjoyable as the delicious end product. Enjoy your cooking adventure!

Common questions

Can I use any other type of flour?
You can substitute rice flour with cornstarch or tapioca flour, but it may slightly change the texture and taste of the Kokis.
Is it necessary to use turmeric powder?
No, turmeric powder is optional. It adds a vibrant yellow color to the Kokis, but you can omit it if you prefer.
Can I use a different mold?
The traditional Kokis mold is recommended for authentic results. However, you can experiment with other cookie molds if you don't have a Kokis mold.
How should I store the Kokis?
Store the cooled Kokis in an airtight container to maintain its crispiness. It can be stored at room temperature for up to a week.
Can I reuse the oil?
It is not recommended to reuse the oil, as it may affect the taste and quality of the Kokis. It's best to use fresh oil for each batch.

Serving dishes and utensils

Kokis mold - A special mold used to shape the Kokis batter before frying.
Deep fryer or deep pan - Used for frying the Kokis in hot oil.
Fork - Used to gently push the Kokis off the mold and for turning them while frying.
Paper towels - Used for draining excess oil from the fried Kokis.
Airtight container - Used for storing the cooled Kokis to maintain its crispiness.

Origin stories

Kokis is a traditional Sri Lankan snack that is often made during the Sinhalese New Year. The festive delicacy has Dutch origins and gets its name from the Dutch word 'koekjes', which means cookies. Made from rice flour and coconut milk, the batter is deep-fried using a special iron mold to give it its intricate design. The mold is often passed down from generation to generation, making the creation of Kokis a time-honored family tradition. Despite its Dutch origins, Kokis has become an indelible part of Sri Lankan cuisine and culture, symbolizing the blend of influences that have shaped this island nation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.