Its name may have been derived from the word koekjes, meaning cookies or biscuits in the Dutch language. The Swedish Rosette (cookie) & Perisan Nan Panjereh would be the most identical dishes for Sri Lankan Kokis. In addition, an almost identical snack named Achappam exists among Christian community in the south west Indian state of Kerlala. (Source: Wikepedia)
Kokis is consumed mostly during festivals, celebrations and auspicious occasions like the Sinhalese & Tamil New Year in April. They are traditionally prepared by the women of the house and served with a number of other dishes and items during this time. A special mold or decorative shape such as flower or butterfly is used to make kokis and this is called a 'kokis achchuwa' in Sinhalese. Kokis may be enjoyed as a dessert or appetizer or snack. It is generally served with kiribath (milk rice) and other traditional 'rasa kavili' (sweets).
I love kokis and as a matter of fact make them all year round. This crispy, delicious cookie stays good in an airtight container and is a perfect snack to have on hand. Now there are many ways to enjoy it. While the traditional way is the plain, savoury kind, you can make it more interesting.
Variations to try:
> Once the kokis is made, dust some confectioner's sugar all over them. This would be a sweet treat indeed.
> For a spicy option, sprinkle some finely ground red chilli powder or paprika over them and shake well, like how you would do with popcorn.
> As a lovely dessert option, you can drizzle some honey or maple syrup or treacle over them before serving.
> Another delicious option would be to dip each one in a bit of melted dark, milk or white chocolate and leave to set.
I don't usually list down the list of utensils needed to make a recipe, but in this case I thought I'd make an exception because of the fact that you need special equipment.
Utensils required:
> Large mixing bowl or dish
> A deep frying pan
> A kokis or rosette mold, it can be in any shape
> A wooden stick of skewer with a pointed end
> A large platter with enough paper towels
Seasoning the rosette mold:
This is a vital step to ensure the kokis detaches from the mold easily and without breaking while frying.
To do this, after you've heated the oil for frying the kokis, place the mold in this hot oil and leave for about 3 to 5 minutes. Then remove from pan and leave aside on a plate to cool. When it has cooled down, wipe with a clean cloth or paper towel. It is ready and seasoned for use!
The batter:
Making the batter with the right consistency is key to getting crispy, delicious kokis. If the batter is too thin, it will not stick to the mold. It should be on the thicker side so that when you dip your spoon, it completely covers it like a thick coating.
Frying the kokis:
> NEVER dip themold completely in the batter! If you do this, it will be impossible to remove the kokis off the mold when frying.
> Dip it only halfway, leave it for a minute. Then start gently bobbing the mold up and down to loosen the kokis. It should easily fall off, but if it doesn't, use the wooden stick/skewer to slip it off into the oil where it will continue frying.
> When it comes to the temperature of the oil for frying, DO NOT allow the oil to smoke. Maintain a low to medium flame to heat the oil and fry the kokis.
> The best method to get crispy kokis is to fry them slower and for longer until they turn into that beautiful light golden colour. If you take them out too quickly, they may turn soggy.
> After you've made your first kokis, DO NOT dip your hot mold directly into the batter as it will end up cooking the batter around the dipped mold! You can either use alternate molds to make the kokis one at a time or keep a damp cloth handy, which you can use to cool the mold before using again. Also remember to reduce the flame during this process so that the oil doesn't end up smoking or over heating.
Remember, it is very easy to make this recipe... all you need is a bit of patience!
Find the link to the demo video for this recipe here: @kokis
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Ingredients:
250g rice flour
1 tsp turmeric powder
1 tsp salt
1 egg
1 1/2 cups thick coconut milk
2 tsp sugar
Oil for frying
Method:
Stage 1 - The Batter:
Add the flour, turmeric powder, sugar and salt into a mixing bowl.
Combine all the dry ingredients well.
While stirring in between, pour in the coconut milk, a little at a time.
Now add the egg and combine well again.
Keep whisking or stirring until the batter reaches the right consistency. It should be on the thicker side so that when you dip your spoon, it completely covers it like a thick coating.
At this stage, you can use the batter right away to make the kokis, but I recommend resting it for at least 2 hours.
Stage 2 - Frying The Kokis
Prepare a dish or tray by laying some paper towels on it to drain the fried kokis.
Now heat the oil in a deep frying pan on low to medium heat.
Do not let the oil smoke.
When the oil reaches the right temperature, you can season your mold by leaving it in the oil for about 3 to 5 minutes.
Once don, remove and leave aside to cool. Remember to reduce the flame so that the oil does not smoke up.
Once the mold is cooled down, wipe with a kitchen towel and start frying the kokis.
Dip the mold in the batter, but ensure not to cover it fully.
Submerge the mold with the batter in the hot oil, but don't let it touch the bottom of the pan.
Let it fry without moving for a minute.
Now start gently bobbing the mold up and down. The kokis should ideally slip off automatically during this process, but if it doesn't, use a wooden stick or skewer with a pointed end to remove the kokis slowly.
Once off the mold, let it deep-fry until it turns a lovely light golden brown in colour. You may have to turn the kokis in between to ensure it gets fried evenly on all sides.
Now remove the kokis and place it on a the dish with the paper towels to drain.
After you make each kokis, do not dip the hot mold directly into the batter again. Use a damp cloth to cool the mold before using again. Also remember to reduce the flame during this process so that the oil doesn't end up smoking or over heating.
As you continue to make the kokis, ensure to stir the batter in between before dipping the mold. Sometimes, you may notice that the batter is thinning up. If this occurs, add a tablespoon of rice flour to thicken it up again.
Repeat the process until all the kokis are fried.
Enjoy!
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