Kokis is a traditional sweet from Sri Lanka & it is one of our favourites. Anyway still I don’t know how to make Sri Lankan traditional sweets, but after learning many other Sri Lankan cooking, now I am in a plan to try Sri Lankan sweets. We have a lot of traditional sweets in Sri Lanka.We celebrate New Year in April & it is the time mostly we taste all these sweets.
In Sri Lanka, we call this as ‘Kokis’, but while reading I found almost similar version from other countries. But they are named as ‘Rosette cookies’ or ‘rice cookies’ or ‘Achchu Murukku’. Also I found that they are with added sugar. But in Sri Lanka we cook Kokis without adding sugar.
And I remember we studied that the word & food ‘Kokis’ is a heritage we received during the ruling period of Dutch. It is very interesting to know history of some food. Anyway rice cookies have become Kokis in Sri Lanka & now we treat it as one of our traditional food.
I have heard from my friends & others that making Kokis is easier, if the mould is well seasoned. As I have heard; the mould is bit sticky until we cook few batches. This is one of the reasons I was reluctant to try this at home. However I saw a recent post about ‘Rosette Cookies’ in ‘Vegetarian Tastebuds’ and made me interested in making Kokis at home.
I followed her instructions to season the mould & for my surprise all the Kokis were removed nicely.
According to Vegetarian Tastebuds, this is what I did to season my new mould. I bought the mould about two weeks ago. During whole last week, I dipped it in hot oil everyday after cooking. I continued this for whole week before cooking Kokis. I think it worked. Mould didn’t give me any headache. Thanks a lot Vegetarian Tastebuds for your recipe & info.
Without talking more, here is my recipe of ‘Sri Lankan Kokis’.
Ingredients (Yield about 45 Kokis)
1 cup raw rice flour
¼ cup all purpose flour
1 cup thick coconut milk
Pinch of salt
Pinch of turmeric powder
Oil to deep fry
Sieve rice flour & all purpose flour together. Add salt & turmeric powder to it.
Add thick coconut milk, & make a thick batter.
Add egg as it will help to remove kokis easily from the mould. (Optional)
Heat oil in a deep pan.(Thachchi).
Dip the mould for about 1 minute in hot oil.
Then dip the mould into the batter until ¾ of mould is covered from the batter & dip it in oil.
For my luck, Kokis was removed when I dipped in oil, anyway keep a skewer or chopstick to remove Kokis from the mould if need.(If you noticed,I have used a very less amount of oil to fry my 1st Kokis,Because I had a doubt & didn’t want to waste oil 🙂 )
Fry Kokis until golden brown & remove from oil & allow draining oil.
From 2nd Kokis onward, do not dip the mould more time in hot oil. Just dip in oil & dip in batter. Batter will stick with the mould.
Finally Kokis is ready to serve. Store them in air tight bottles/containers to keep the crispiness.
Kokis were soft & tastier. I guess it is because of adding some all purpose flour to the mix. In Sri Lankan recipe; kokis is cooked using only Rice flour. I made this variation to the recipe according to Rice cookies/Rosette cookies recipes from other countries.
Amila Gamage is the blogger behind Food Corner. She shares her cooking adventures in this blog. Apart from recipes, you will also find travel, health and kitchen inspirations in this blog. She started writing this blog in 2011 and still continuing.