Kokis
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
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
