Kokis is a very traditional Sri Lankan dish that is made by deep-frying a batter of rice flour and coconut milk. It's kind of like a very crunchy, thin and crispy funnel cake. Kokis can be made anytime, but it is very popular during mid-April for the Sri Lankan New Year. This is one of my mother's favorite treats, so we got together and had fun making and
Ingredients:
2 up to 2 1/2 cups rice flour (available in Indian Stores)
1 cup coconut milk
1 cup water
1 egg
salt to taste
Directions:

a thick "pancake" like batter.



Dip battered mold into the oil and hold for a few seconds. Then gently jiggle the mold until the kokis releases from the mold.
Fry until light golden brown. Drain on a paper towel and repeat the process. This will make about 25-30 kokis. Enjoy.

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Ramona,We call it achappam in my place and follow the same recipe. Btw drooling seeing these beautiful rossettes.
ReplyDeleteLooks crispy ...
ReplyDeleteBeautiful fried dough! I bet the coconut milk makes it extra delicious.
ReplyDeleteThose are sooooo cool!! I've never heard of them before, but I am a die hard funnel cake fan so I can't imagine I wouldn't like these! Nom nom nom nom!
ReplyDeleteHappy Blogging!
Happy Valley Chow
I have not heard of these before either! They are gluten free! I need to try these, thank you!
ReplyDeleteThese are just too much fun. You always have the most unique things on here Ramona! So great!
ReplyDeleteCookies with coconut milk?! I'm already in love!! I can just imagine sinking my teeth into them. YUM!
ReplyDeleteOh Ramona....I LOVE these! I have often wondered about these rosette molds and exactly how they are used. I bet these cookies are phenomenal. I love funnel cakes and with the addition of coconut milk...these seem so unique! : )
ReplyDeleteThese are just so pretty, Ramona!
ReplyDeletecrunchy n yummy snack....
ReplyDeleteClever! Love that little gadget!
ReplyDeleteI always wondered how you get that shape! Good to know!
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How many people do you usually cook for. home deep fryer
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