Sri Lankan Kokis Recipe
Kokis are believed to have been introduced to Sri Lanka by the Dutch during their rule. If so, it’s uncertain what the original kokis were like, as ingredients such as coconut milk and turmeric aren’t common in Dutch cuisine. Kokis are traditionally made in April to celebrate the Sri Lankan New Year, known as Avurudu.
Ingredients
- 1 Egg
- 1 cup Coconut milk (thick)
- ½ tsp Turmeric powder
- 2 cups Rice flour
- Salt - to taste
- Oil (for frying) - as needed
Instructions
- Combine the egg and turmeric in a bowl.
- Add the coconut milk to the egg mixture and whisk until combined well.
- Add the rice flour to the egg and coconut milk mixture and mix until a thick batter forms.
- Check the consistency by coating the rosette mold. If most stays, the batter is thick enough.
- Season with salt.
- Place a frying pan over medium heat, and dip only the bottom half of the mold into the batter.
- Once the kokis begin frying, 10 seconds into the frying, gently start bobbing the mold while still submerged to release the kokis.
- Fry until golden brown.
- Remove the kokis from the oil and place in paper towels to absorb excess oil.
- If using one mold, allow to cool before dipping it into the batter again.
- Stir the batter frequently. If it becomes think, add a tablespoon on rice flour to thicken it again.
- Repeat until all the batter has been fried.
Nutrition
Calories: 90kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 34mg
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