Looking for a yummy snack to enjoy? Meet Kokis – a traditional treat from Sri Lanka that will make your taste buds happy! Kokis is a crispy, deep-fried cookie-like snack loved during special celebrations.
In this blog, I’ll tell you all about Kokis Recipe, why it’s special, how it tastes, and my own experience of discovering this delicious delight.
What is Kokis?
Kokis is a beloved Sri Lankan snack made with simple ingredients like rice flour, coconut milk, and turmeric. It has a pretty flower shape achieved by dipping a special mold into the tasty batter and frying it until golden and crispy. The result is a delicate and satisfying texture.
What do Kokis Taste Like?
One bite of freshly fried Kokis, and you’ll know why Sri Lankans adore it. It starts with a satisfying crunch and then delights your taste buds with subtle coconut and turmeric flavors. Kokis is the perfect balance of sweet and savory, appealing to everyone.
How did I First Taste Kokis
My first Kokis experience was at a family gathering. I couldn’t resist trying one as soon as I saw them. It was love at first bite! The delicate texture, unique shape, and burst of flavors left me wanting more.
Now, Kokis is a must-have at every family celebration, making them extra special.
How To Make Kokis
To make Kokis, you will need rice flour, all-purpose flour, turmeric powder, salt, sugar, coconut milk, and sunflower oil for deep frying. These basic ingredients combine to make the delicious and crispy Kokis you’ll love. Happy cooking!
Tools:
- 1 Kokis Mould
- 1 Deep frying pan
Ingredients To Make Kokis
- Rice flour = 60 g
- All- Purpose flour = 40 g
- Turmeric powder = 1/4 tsp
- Salt = 1/4 tsp
- Sugar = 1 tbsp
- Coconut Milk = 160 g
- Sunflower oil (For deep frying)
Step By Step Instructions For Making Kokis
Step 1
Begin by putting rice flour, all-purpose flour, and turmeric into a big bowl and sieve them. Add salt and sugar to the same bowl.
Step 2
Gradually add coconut milk, and mix well until desired consistency.
Step 3
Ensure a lump-free, smooth mixture, and strain if needed.
Step 4
Leave the mixture at room temperature overnight to settle.
Step 5
If you’re using fresh coconut milk, let it settle for 4 hours.
Step 6
Mix well before using, no water or coconut milk is needed.
Step 7
Preheat oil on low to medium fire, and prepare equipment.
Step 8
Season and pass mould in hot oil, shaking off excess.
Step 9
Quickly dip mould into the batter, then into the hot oil.
Step 10
Shake mould to remove kokis, and fry for 3-4 minutes until crispy.
Step 11
Refer to tips for frying perfect kokis.
Step 12
Drain cooked kokis on a paper towel, open side down.
Step 13
Repeat the process for the remaining batter (approx. 15-16 kokis).
Tips For Kokis!
- Gradually add coconut milk for desired consistency.
- Sift dry ingredients to avoid lumps.
- Let the batter settle overnight for the best results.
- Shake mould to remove Kokis easily.
- Fry in low to medium heat for crispiness.
- Drain Kokis with the open side down.
- Practice and perfect your technique.
- Prepare equipment beforehand for smooth cooking.
- Strain batter for a creamy mixture.
- Season mould to prevent sticking.
Storage Suggestions:
Keep Kokis in a cool, dry place away from moisture to maintain its crunchiness and delicious flavor.
Serve With Kokis:
Kokis go well with other tasty dishes. Try these delightful pairings:
- Pol Sambol: A spicy coconut relish with red chili, grated coconut, lime, and a dash of Maldive fish. Kokis and Pol Sambol create a delicious symphony of flavors.
- Ambul Thiyal: A tangy and sour fish curry infused with Goraka (Malabar tamarind), adding a zesty twist to your Kokis feast.
- Watalappan: A rich and creamy coconut custard dessert that balances Kokis’ crunchiness with its sweetness.
FAQs:
Can I keep Kokis for later?
Yes! Store Kokis in an airtight container to keep it crispy for up to two weeks.
Can I make Kokis without the special mold?
A: Yes, you can use a piping bag with a star nozzle to get a similar shape.
In Conclusion
Kokis is more than a snack; it represents Sri Lankan culture and tradition. Its simple yet delightful taste has won many hearts, including mine. Whether for festivities or just a tasty treat, Kokis is sure to leave a lasting impression.
So, why wait? Get those basic ingredients, start frying, and enjoy the joy of making and savoring Kokis – a crispy delight that will keep you coming back for more! Happy snacking!
More Amazing Recipes
Kokis Recipe
Equipment
- 1 Kokis Mould
- 1 Deep frying pan
Ingredients
- 60 g Rice flour
- 40 g All- Purpose flour
- 1/4 tsp Turmeric powder
- 1/4 tsp Salt
- 1 tbsp Sugar
- 160 g Coconut Milk
- Sunflower oil (For deep frying)
Instructions
- Begin by putting rice flour, all-purpose flour, and turmeric into a big bowl and sieve them. Add salt and sugar to the same bowl.
- Gradually add coconut milk, and mix well until desired consistency.
- Ensure a lump-free, smooth mixture, and strain if needed.
- Leave the mixture at room temperature overnight to settle.
- If you're using fresh coconut milk, let it settle for 4 hours.
- Mix well before using, no water or coconut milk is needed.
- Preheat oil on low to medium fire, and prepare equipment.
- Season and pass mould in hot oil, shaking off excess.
- Quickly dip mould into the batter, then into the hot oil.
- Shake mould to remove kokis, and fry for 3-4 minutes until crispy.
- Refer to tips for frying perfect kokis.
- Drain cooked kokis on a paper towel, open side down.
- Repeat the process for the remaining batter (approx. 15-16 kokis).
Notes
- Gradually add coconut milk for desired consistency.
- Sift dry ingredients to avoid lumps.
- Let the batter settle overnight for the best results.
- Shake mould to remove Kokis easily.
- Fry in low to medium heat for crispiness.
- Drain Kokis with the open side down.
- Practice and perfect your technique.
- Prepare equipment beforehand for smooth cooking.
- Strain batter for a creamy mixture.
- Season mould to prevent sticking.
