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Kokis, a traditional Sri Lankan snack, is a crispy fried dish made with rice flour and coconut milk. Its origins trace back to Dutch colonial influence, resembling timbales or rosette cookies, and is now an integral part of Sri Lanka's heritage often being served during the Sinhala and Tamil New Year.
Ingredients Used To Make Kokis
Here are some quick notes about the Kokis ingredients that you will need to make this recipe:
- Turmeric Powder: The turmeric powder adds color and a subtle earthy flavor to the kokis.
- Curry Leaves (Karapincha): Curry leaves are often used in Sri Lankan cuisine. They have a slightly spicy and savory taste, and helps add flavor to the kokis. If curry leaves aren't available, bay leaves could also be used.
- Rice Flour: Rice flour is naturally gluten-free and absorbs moisture quite well. This helps create a delicate and cripsy rosette cookie when fried.
- Coconut Milk: Another staple in Sri Lankan cuisine, coconut milk adds richness and flavor to the batter. If unavailable, diary milk could also be used.
Tips For Making Kokis
- Maintain Oil Temperature: Make sure the oil is hot enough before frying the Kokis. Test it by dropping a small amount of batter into the oil – if it sizzles and rises to the surface immediately, the oil is ready. If the oil is too hot or too cold, the batter may not stick to the iron properly or the kokis may not turn out as crispy. A thermometer could be used to monitor the temperature
- Dip Halfway: Dip the rosette iron into the batter, ensuring that the batter does not go over the top of the mold as that will cause it to stick. If you dip the iron too far, you will need to wash and clean it before trying again.
- Drain Excess Oil: Once fried, transfer the Kokis to a parchment paper lined plate to drain any excess oil. This helps keep the Kokis crispy and prevents them from becoming too greasy.
- Practice Makes Perfect: Don't be discouraged if your first few attempts don't turn out perfectly. Kokis can be a bit tricky to master, so practice and patience are key to achieving the perfect texture and shape!
Troubleshooting Your Kokis Recipe
Why are my kokis sticking to the rosette iron?
If the kokis sticks to the rosette iron when you try to remove it, it may be due to insufficient oil on the iron or the batter being too thick. Ensure the rosette iron is well-coated with oil before dipping it into the batter, and consider thinning the batter slightly if necessary.
Make sure your iron is clean before your next attempt, otherwise the batter may not stick to the iron evenly. You can use a skewer or fork to loosen the stuck kokis.
Why are my kokis soggy?
A perfect kokis is crispy and crunchy! If your kokis turn out soggy, consider the following:
- Undercooked. The kokis may be undercooked. You can check for doneness by looking at the color. If it is a golden brown, it's good to go.
- Oil temperature. The oil may have been too hot or too cold when you were frying your kokis. Use a thermometer to monitor the temperature or drop a small amount of batter into the oil to check if it sizzles.
Storing Leftover Kokis and Meal Prep
To store leftover kokis, transfer them to an airtight container and keep them at room temperature. You could also freeze the kokis if you need to store them for longer.
More Sri-Lankan Recipes
Did you enjoy this Kokis recipe? If so, here are some more delicious recipes that you might want to try.
Kokis (Rosette Cookies)
Kokis is a deep-fried, crispy Sri Lankan dish made from rice flour and coconut milk. Similar to Rosettes or Rosette Cookies, these can enjoyed as a dessert, and also as an appetizer or snack!
Ingredients
- 1 cups rice flour
- 1 cups coconut milk
- 1/4 tsp turmeric powder
- salt
- 1 egg
- 1/4 tsp sugar
- 25g crushed curry leaves (karapincha leaves)
Instructions
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Preparation. In a mixing bowl, combine flour, turmeric, and salt. Add the egg, curry leaves, and coconut milk, and mix until smooth. Adjust the consistency by adding water if needed. Set the batter aside.
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Heat the oil and iron. Heat a deep fry pan and add oil to cover the rosette iron.
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Coat the iron. Dip the rosette iron into the batter, ensuring that the batter covers the mold but does not go over the top. If the batter covers the top of the mold, the fried rosette may stick to it and will not detach easily. If you dip the iron too far, you will need to wash and clean it before trying again.
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Fry the rosettes. Once the iron is coated with butter, dip the iron in the hot oil and hold it in place. The batter will begin to sizzle and it should easily detach from the iron and form a rosette shape.
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Remove the rosettes. Remove the rosette cookies from the oil once it is golden brown and place it on parchment paper to absorb some of the oil. You may need to use a skewer to loosen the rosette if it sticks to the iron.
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Serve. Once cooled, enjoy the crispy and flavorful rosettes as a delightful snack. Enjoy them on their own or with your favorite dipping sauce
Let us know if you made this recipe!
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