Sri Lankan Kokis Recipe

Kokis is a deep-fried Sri Lankan treat made using rice flour and flavored with coconut milk and turmeric. Along with eggs, the ingredients are mixed into a slightly thick batter. They are shaped using an ornate mold which is dipped into the batter then into the hot oil. As the batter cooks, it begins to detach from the mold.

The name kokis is thought to come from the Dutch word koekje, meaning cookie or small cake. They are often called or compared to rosette cookies. These are not the same. They share only a similar appearance. Unlike Indian and Scandinavian rosette cookies, Sri Lankan kokis are more savory than sweet.

Origin & Cultural Significance

It’s believed that Kokis were introduced to Sri Lanka by the Dutch during the Dutch rule era. If true, it’s unclear what the first kokis looked like since ingredients like coconut milk and turmeric aren’t very popular in Dutch cuisine. Kokis are made in April during the Sri Lankan New Year also called Avurudu.

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Sri Lankan Kokis Recipe

Yield: 20 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Kokis is a deep-fried Sri Lankan treat made from rice flour and flavored with coconut milk and turmeric.

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Ingredients

• Egg - 1
• Coconut milk (thick) - 1 cup
• Turmeric powder - ½ tsp
• Rice flour - 2 cups
• Salt - to taste
• Oil (for frying) - as needed

Instructions

1. Combine the egg and turmeric in a bowl.
2. Add the coconut milk to the egg mixture and whisk until combined well.
3. Add the rice flour to the egg and coconut milk mixture and mix until a thick batter forms.
4. Check the consistency by coating the rosette mold. If most stays, the batter is thick enough.
5. Season with salt.
6. Place a frying pan over medium heat, and dip only the bottom half of the mold into the batter.
7. Once the kokis begin frying, 10 seconds into the frying, gently start bobbing the mold while still submerged to release the kokis.
8. Fry until golden brown.
9. Remove the kokis from the oil and place in paper towels to absorb excess oil.
10. If using one mold, allow to cool before dipping it into the batter again.
11. Stir the batter frequently. If it becomes think, add a tablespoon on rice flour to thicken it again.
12. Repeat until all the batter has been fried.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 34mgCarbohydrates: 13gFiber: 0gSugar: 0gProtein: 1g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.