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.
Also check : Kokis recipe with sesame seeds
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.
If you are in abroad and looking for a kokis mould ,try this Rosette Iron set.
Your kokis have turned out perfect…great work Amy. I am so glad that my idea of seasoning the mould worked out for you. Thanks for the mention..hugs 🙂
wow this luks so beautiful!!!
cookies look good. loved your cool mould 🙂
Jingle All The Way &
Microwave Easy Cooking
luv this vry much……..my kid fav
This has got to be a favorite for kids! Thanks you for this!
Wow Amy, I have heard sagas of the mould sticking and the Koki’s being a Pain.. but yours are looking so beautiful and well done. I have never eaten any kokis before, now have to find a Sri Lankan store near home to taste them.
Delicious..Yummy one to try it asap
Beautiful Kokis!! 🙂 Wishing you the best for 2012… may all your dreams come true!! ~ Ramona
Lovely recipe, Amy! I have eaten kokis but am yet to make them. The kokis look very tempting. I want to pass on an Inspirational Award to you. I know you have already received tons of them but still not from me. 🙂 Please check out my blog when you have some more free-time.
they look pretty and yummy, nice recipe..
amy, those cookies are so special. i love the cookie molds too! i’ve never heard of tumeric in a cookie before, how unique! welcome to our #cookielove bloghop 🙂
These look so nice and delicious.
Yummy we have a similar version in Kerala too…
Follow you back. Thanks for stopping by Made.By.Jess
Hi Amy, these cookies look so good and pretty also. Thanks so much for sharing and Happy New Year. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
Hi! Stopping by and now following (via FB and GFC) from Tots & Me Hop. Blessings and Happy New Year!
delicious looking kokis happy holidays
My greetings from France! After visiting your blog, I could not leave without putting a comment.
I congratulate you on your blog!
Maybe I would have the opportunity to welcome you on mine too!
My blog is in french, but on the right is the Google translator!
Happy New year to u and ur loved ones, Amy! 🙂
On my own opinion, I think that Kokis (Rosette Cookies/Rice Cookies)is really delicious. I have already have a taste of this kokis before and I really like it. I know that I would be needing its recipe on making some of it some time.
this cookies are new to me. It looks so cute and awesome. I am your new follower now.
The kokis we made are sticking whilst frying. How can you prevent sticking
sticking in the mould? put the mould in hot oil for some days to season the mould.Instructions are given in the post on how to season the mould….
Hi, where did you get the mould?
Are you in Singapore?If so,I bought this in a shop @ AMK.If you drop me an email,I will send the exact location.Also saw these moulds in a shop @ Whampo.