Kokis
Kokis are a traditional Sri Lankan deep-fried snack, known for their distinctive flower-like shape and crispy texture. Made from a simple batter of rice flour and coconut milk, they offer a delightful crunch. These savory treats are a popular choice for festivals and celebrations.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 564 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 grice flour
- 250 mlcoconut milk, full-fat
- 0.5 tspturmeric powder
- 0.5 tspsalt
- 1 tspcaster sugar
- 700 mlvegetable oil, for frying
Equipment
kokis mold · wok · deep pan · slotted spoon · paper towels · wire rack · whisk · large mixing bowl
The method
Step by step
- 1
In a large mixing bowl, combine the rice flour, turmeric powder, salt, and caster sugar. Whisk them together to ensure even distribution.
About 2 min
- 2
Gradually pour in the coconut milk while continuously whisking the dry ingredients. Mix until you achieve a smooth, lump-free batter with a consistency similar to pancake batter.
About 3 min
Cook’s note: Ensure there are no lumps for a smooth kokis texture.
- 3
Heat the vegetable oil in a deep pan or wok over medium-high heat. The oil should be hot enough to fry, around 175-180°C (350-360°F).
About 5 min
Cook’s note: Test the oil temperature by dropping a small amount of batter; it should sizzle and float immediately.
- 4
Once the oil is hot, dip the kokis mold into the hot oil for about 30 seconds to heat it up. This prevents the batter from sticking.
About 1 min
Cook’s note: Heating the mold is crucial for easy release of the kokis.
- 5
Carefully remove the hot mold from the oil, shake off any excess oil, then dip it into the batter. Do not submerge the entire mold; leave the very top edge uncovered to allow the kokis to release easily.
About 1 min
Cook’s note: Dipping only partially ensures the kokis can slide off the mold.
- 6
Immediately transfer the batter-coated mold back into the hot oil. Fry for a few seconds until the kokis starts to firm up and detach from the mold.
About 1 min
- 7
Gently shake the mold or use a fork to help release the kokis into the oil. Fry the kokis until golden brown and crispy, turning occasionally to ensure even cooking.
About 3 min
Cook’s note: Adjust heat if the kokis browns too quickly or too slowly.
- 8
Using a slotted spoon, remove the cooked kokis from the oil and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 9
Repeat the process with the remaining batter, ensuring the kokis mold is reheated in the oil before each dip into the batter.
About 15 min
Cook’s note: Always reheat the mold for best results.
Per serving
Nutrition
- Calories
- 564.1kcal
- Protein
- 5.2g
- Carbs
- 55.2g
- Fat
- 38.8g
- Fibre
- 3.1g
- Sugar
- 2.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kokis in an airtight container at room temperature.
To regain crispiness, briefly reheat in a dry pan or an oven at 150°C (300°F) for a few minutes.
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