Sri Lankan Kokis

 

How to Make Sri Lankan Crispy Deligh Kokis for Festive 

Kokis is a traditional Sri Lankan snack, often enjoyed during festive celebrations like Sinhala and Tamil New Year, weddings, or special occasions. This golden, crispy treat is made from rice flour, coconut milk, and a few simple ingredients. Despite its simplicity, making Kokis requires some skill and precision, especially when using the traditional Kokis mold.

In this article, I’ll guide you through the process of making Kokis at home, step-by-step, so you can recreate this beloved snack in your kitchen.

Ingredients

Before we dive into the method, here’s a list of the ingredients you’ll need:

• 2 cups of rice flour
• 1/2 cup of thick coconut milk
• 1 egg (optional, but it helps bind the batter)
• 1/2 teaspoon turmeric powder (for color)
• 1 tablespoon sugar (optional, for a slightly sweet taste)
• A pinch of salt
• Oil for deep frying (preferably coconut oil for authentic flavor)

The ingredients for Kokis are simple, yet the combination results in a light and crunchy texture that’s hard to resist.

Equipment

In addition to the ingredients, you will need a few tools:

• A Kokis mold: This is a special iron mold used to shape the batter into intricate patterns. It’s essential for making authentic Kokis.
• A deep frying pan or wok: For frying the Kokis to a crispy golden brown.
• A slotted spoon: To remove the Kokis from the oil without retaining excess grease.

Step-by-Step Instructions for Making Kokis

Step 1: Prepare the Batter

1. Sift the Rice Flour
   Start by sifting the rice flour into a large mixing bowl. Sifting helps to remove any lumps and ensures a smooth, even batter.
2. Add the Coconut Milk
   Gradually add the thick coconut milk to the rice flour, mixing continuously. Stir the mixture until you get a smooth batter with no lumps. The batter should be thick enough to coat the mold but not too thick that it won’t flow off easily.
3. Incorporate the Egg (Optional)
   If you are using an egg, beat it lightly and add it to the batter. The egg helps in making the Kokis crispier and holds its shape better during frying. However, it is optional if you prefer to keep the recipe vegan.
4. Add the Turmeric, Sugar, and Salt
   Add the turmeric powder for a subtle yellow color, a pinch of salt for flavor balance, and a tablespoon of sugar if you prefer a slightly sweet Kokis. Mix well to ensure all ingredients are evenly combined.
5. Check the Consistency
   The consistency of the batter is crucial. It should be like pancake batter—not too runny, but not too thick. If the batter is too thick, add a bit more coconut milk or water to thin it out. If it’s too runny, add a bit more rice flour.

Step 2: Heat the Oil

1. Choose the Right Oil
   Use coconut oil for an authentic flavor, but any neutral oil like vegetable or sunflower oil works well too. Pour enough oil into a deep frying pan or wok so that the Kokis can float while frying. Heat the oil on medium flame until it’s hot but not smoking.
2. Heat the Kokis Mold
   Before dipping the mold into the batter, heat it in the oil. This step ensures that the batter sticks properly to the mold. Be careful not to overheat the mold, as it could cause the batter to cook too quickly and slide off.

Step 3: Fry the Kokis

1. Dip the Mold into the Batter
   Once the mold is heated, dip it into the batter, ensuring only the lower part of the mold is submerged. The batter should cover the mold but not go over the top edge.
2. Fry the Kokis
   Immediately place the mold into the hot oil. After a few seconds, gently shake or tap the mold to release the Kokis into the oil. If it sticks, use a skewer or a fork to help loosen it.
3. Cook Until Golden Brown
   Fry the Kokis until it turns golden brown on both sides. Use a slotted spoon to flip the Kokis gently and ensure even frying. This usually takes about 2-3 minutes per batch.
4. Drain Excess Oil
   Once fried, remove the Kokis from the oil using the slotted spoon and place it on a paper towel to drain any excess oil.

Step 4: Repeat the Process

Continue the same process with the remaining batter. Remember to reheat the mold in the oil between each batch, ensuring the batter adheres properly to the mold each time.

 Tips for Perfect Kokis

• Batter Consistency: The consistency of the batter is key to making perfect Kokis. If it’s too thick, it won’t coat the mold properly; if it’s too thin, it will slide off too quickly.
• Oil Temperature: Keep the oil at a medium temperature. If the oil is too hot, the Kokis will burn quickly on the outside but remain uncooked inside. If it’s too cold, the Kokis will absorb too much oil and become greasy.
• Mold Care: Always heat the mold before dipping it into the batter. If the mold is too cool, the batter won’t stick properly.

Serving and Storing Kokis

Kokis is best enjoyed fresh when it’s at its crispiest. However, if you have leftovers, store them in an airtight container for up to a week. Kokis can be served as a snack with tea or coffee, or as part of a festive meal spread.

Variations of Kokis

While the classic recipe is the most popular, you can experiment with flavors:

• Spiced Kokis: Add a pinch of cumin or fennel seeds to the batter for an aromatic twist.
• Sweet Kokis: Increase the sugar content in the batter if you prefer a sweeter version.

Conclusion

Making Kokis may seem challenging at first, especially if you’re new to using the

traditional mold, but with practice, you’ll master this delightful Sri Lankan treat. The crunchy texture and the mild flavor make Kokis a perfect snack for any occasion. Whether you're preparing it for a festival or just to enjoy with your family, this step-by-step guide will help you create delicious Kokis at home.

 

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