Kokis

Kokis

An Extract from our cookbook “A Taste Of Sri Lanka” which you can buy now on Amazon…

Crispy Deep-Fried Rice Flour Snacks

A light, crunchy treat, usually made for festivals.

Ingredients

200g rice flour

100ml coconut milk

1 egg

½ tsp turmeric

Oil for deep frying

Method

In a mixing bowl, whisk the egg until light and frothy. Add the rice flour, plain flour, turmeric, and salt. Gradually pour in the coconut milk while whisking to form a smooth, lump-free batter with the consistency of thin pancake batter. Let it rest for 15–20 minutes.

Heat oil in a deep frying pan over medium heat. Place the kokis mould into the hot oil for a minute to heat it thoroughly—this is essential to help the batter cling properly.

Lift the hot mould from the oil, immediately dip it halfway into the batter (do not submerge completely or the kokis won’t release). Then gently lower the mould into the hot oil. Hold it steady without touching the bottom of the pan.

After 5–10 seconds, give the mould a gentle shake or nudge with a fork to release the kokis into the oil. Fry until golden and crisp on both sides, then remove and drain on paper towels.

Repeat the process, re-heating the mould in oil each time before dipping into the batter.

Tips- Use a dedicated kokis mould for authentic results. If the kokis don’t release easily, the mould may not be hot enough or it may be submerged too deeply in the batter. Store cooled kokis in an airtight container to keep them crisp for several days.