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Ingredients:
- Rice flour - 2 cups
- Coconut milk - 1 cup
- Egg - 1
- Salt - ½ tsp
- Turmeric powder - a pinch (optional, for a light golden color)
- Sugar - 1–2 tsp (optional, for a slightly sweet flavor)
- Oil - for deep frying
Special Equipment:
- Kokis mold (metal mold with decorative patterns)
Instructions:
Prepare the Batter:
- In a mixing bowl, combine rice flour, salt, turmeric powder (if using), and sugar.
- Add the egg and mix well.
- Gradually add coconut milk, whisking continuously to form a smooth, lump-free batter. The consistency should be slightly thicker than water. If too thick, add a little more coconut milk or water.
Heat the Oil:
- Heat oil in a deep frying pan over medium heat.
- Place the kokis mold in the hot oil for 2–3 minutes to heat it.
Dip the Mold in Batter:
- Once the mold is heated, remove it from the oil and dip it into the batter, ensuring the batter coats only the sides of the mold (do not cover the top edge).
- Lift the mold out of the batter and allow the excess to drip off.
Fry the Kokis:
- Immediately place the mold in the hot oil.
- After a few seconds, gently shake the mold or use a skewer to release the kokis into the oil.
- Fry the kokis until golden and crisp on both sides. Remove with a slotted spoon and drain on paper towels.
Repeat:
- Reheat the mold in the oil before dipping it back into the batter for the next kokis. Repeat the process until all the batter is used.
Serve:
- Serve kokis once cooled. They can be stored in an airtight container for up to a week.
Tips:
- Mold Temperature: Ensure the mold is hot before dipping into the batter, as this helps the batter stick to the mold.
- Consistency: If the batter doesn’t stick to the mold, it might be too thick. Add a little more coconut milk or water to thin it.
- Oil Temperature: Maintain medium heat. If the oil is too hot, the kokis will burn, and if too cool, they will absorb too much oil.
Enjoy your crispy and traditional Sri Lankan kokis! 🌺✨