27 Min
Easy
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Kokis
Kokis is a beloved traditional Sri Lankan snack, often prepared during festive occasions such as Sinhala and Tamil New Year or family celebrations. Known for its crisp texture, delicate design and golden hue, Kokis holds a special place in Sri Lankan culinary heritage. Made primarily from rice flour, coconut milk and eggs, this deep-fried treat is light yet satisfyingly crunchy, with a subtle coconut aroma that makes it irresistible. Its signature flower-like shape is created using a special mold, adding a touch of artistry to every piece.
For anyone eager to try this festive delicacy at home, learning how to make Kokis is both enjoyable and rewarding. The process starts by preparing a smooth batter of rice flour, coconut milk, and eggs, seasoned lightly for flavour. The special Kokis mold is heated in oil and then dipped into the batter before being carefully submerged in hot oil for frying. Once golden and crisp, Kokis is drained and allowed to cool slightly before serving. Here’s an informative extension of how to make kokis.
Ingredients
15
Portions
This dish has been optimized for 15 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
250
g
Rice flour
1
Medium
Egg
1
tsp
Turmeric
1
tsp
Salt
6
tbsp
MAGGI coconut milk powder
1
tsp
Sesame seeds
1
cup
Coconut Oil
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Nutrition Value
Carbohydrates
14.5 g
Energy
235.2 kcal
Fats
18.2 g
Fiber
0.5 g
Protein
1.8 g
Sodium
170.8 mg
Information per serving
Instructions
27 Minutes
-
Step 01
10 MinThe rice flour, a dash of salt, a dash of turmeric powder, 1 egg, sesame seeds, and Maggi coconut milk should all be mixed in a large bowl until the mixed ingredients are well-combined and a smooth batter is achieved. -
Step 02
2 MinThe Kokis mold should be prepped to cook by heating it over medium heat or using an appropriate heating device until the Kokis mold is hot enough to dip into the batter without sticking to the side. -
Step 03
15 MinDip the heated Kokis Mould into the batter and coat it evenly. Do not soak the batter as this will cause the batter to drip off the Kokis Mould when you remove it from the batter. Immediately after coating, submerge the jelly-like Kokis Mould into the hot oil for frying until they are golden brown and crispy. The Kokis can then be taken out of the oil and placed on a paper towel to drain excess oil.
