Monday, May 6, 2013

Sri Lankan Kokis


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 eating testing out the recipe. My mother had the traditional kokis molds to make them, but I had just bought a Scandinavian set of rosettes that reminded me so much of the kokis molds.  I was keen to use them and they worked out great.  If you are interested in finding these molds this is the name of them: Norpro 3286 7-Piece Cast-Aluminum Rosette/Timbale Set and they are readily available online.  Please note: I am not affiliated with this company, but I do recommend them since I have used them successfully to make kokis.

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

Mix Batter until smooth and it forms
a thick "pancake" like batter.  Heat oil (only halfway up a deep fryer) until about 350 degrees. Allow mold to sit in only for 30-45 seconds to get nice and oily.

Dip mold into batter carefully.  You don't want the batter to get onto the top of the mold or the kokis will not release from the mold in the oil.

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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