Kokis
Crisp rice flour flowers
Kokis: crisp flower-shaped rice flour and coconut milk cookies for Sri Lankan New Year
Kokis are the lacy, wheel-shaped crisps that every Sri Lankan family fries in the days before Sinhala and Tamil New Year in April, piled onto the Avurudu table beside kavum, kiri bath and banana. A thin batter of rice flour, thick coconut milk, egg and a little turmeric is picked up on a hot brass kokis mould, dipped into the oil, and shaken free as it sets, so each one is light, salty-sweet and shatteringly crunchy. They're a cousin of the rosette cookie but savoury rather than sugary. The usual mistake is dipping the mould right under the batter, so the kokis sticks and won't release; dip it only three-quarters of the way up its sides. Chef's tip: heat the mould in the oil for a full minute before the first dip, and return it to the oil between every kokis; a cold mould won't pick up batter.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 1 egglarge
- 1 ¼ cups thick coconut milk
- 3 ½ tbsp waterapproximately
- ¼ tsp ground turmeric
- 1 tsp sugar
- ¾ tsp salt
- 1 tsp white sesame seeds (optional)
- 4 ¼ cups coconut or vegetable oilfor deep-frying
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Method
0/6 doneStep 1: Sift 7 oz fine white rice flour, ¼ tsp ground turmeric, 1 tsp sugar and ¾ tsp salt into a bowl. Add 1 egg and gradually whisk in 1 ¼ cups thick coconut milk to a smooth batter with no lumps, then add 1 tsp white sesame seeds if using.
3 minStep 2: Whisk in 3 ½ tbsp water a tablespoon at a time until the batter is the thickness of double cream; it should coat the back of a spoon in an even, opaque layer. Rest for 10 minutes.
10 minStep 3: Heat 4 ¼ cups coconut or vegetable oil in a deep pan to 350°F over a medium-high heat. Put the kokis mould (or a rosette iron) into the oil and leave it for 1 minute to heat.
8 minStep 4: Lift the mould out, let excess oil drip off for a second, then dip it into the batter three-quarters of the way up its sides; it should sizzle as it touches. Lift out and lower straight into the hot oil.
Step 5: After 10–15 seconds, as the batter sets, shake or nudge the kokis off the mould with a fork. Fry for 1–2 minutes, turning once, until pale gold and crisp; take care not to brown them deeply.
15 minStep 6: Drain upright on kitchen paper. Put the mould back in the oil before each dip. Once cold, store in an airtight tin, where they stay crisp for 2 weeks.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kokis take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of thick coconut milk?
- Single cream, same amount (not dairy free).
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