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RecipesSri Lankan Kokis
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Documented recipe

Sri Lankan Kokis

Crisp, lacy, flower-shaped bites made with rice flour and coconut milk, fried using a special mould.

Kokis is a Sri Lankan snack often served at Sinhala and Tamil New Year tables in April. This version makes about 25 pieces: a smooth rice-flour batter clings to a hot mould and is fried until crisp.

· Published on

Total time60 min
Difficultysite.advanced
servings25
Sri Lankan Kokis
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Prepare the liquid mixture

    Beat the egg with the sugar, salt and turmeric. Whisk in 300 ml of thick coconut milk.

  2. 02

    Add the flour and sesame

    Gradually whisk in the rice flour until the batter is smooth. Stir in the sesame seeds if using. Check the consistency; if it is too thick, add the additional coconut milk a little at a time.

  3. 03

    Rest the batter

    Leave the batter to rest for 10 minutes.

    10 min
  4. 04

    Heat the oil and the mould

    Pour the oil into a deep, heavy pot or wok, to a depth of at least 8 cm. Heat over medium heat to about 170 °C. Immerse the mould in the oil for about 30 seconds to heat it, then let excess oil drain off.

  5. 05

    Coat the mould with batter

    Dip the hot mould into the batter for 2–3 seconds, until the batter reaches about three-quarters of the way up its sides. Do not cover the top of the mould.

  6. 06

    Fry and release the kokis

    Immediately immerse the coated mould in the oil for 30–60 seconds, until the batter sets and begins to release. Gently shake the mould or loosen the kokis with a wooden skewer.

  7. 07

    Finish frying and repeat

    Fry the released kokis for another 1–2 minutes, turning it once, until crisp and lightly golden. Drain it on kitchen paper. For each piece, reheat the mould in the oil and stir the batter; if it thickens, add a little additional coconut milk.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

  1. LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
  2. SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
  3. Temperatura de conservación de alimentos: tabla completa por producto anukys.com/temperatura-conervacion-alimentos/
  4. Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
  5. Colegio de veterinarios de Castellón [covcs.es] | Seguridad alimentaria covcs.es/page/35/seguridad-alimentaria
  6. Temperaturas Seguras para Cocinar y Conservar Alimentos - RQR CONSULTORÍA rqrconsultoria.com/temperaturas-seguras-para-cocinar/
  7. They Will Surveil You to Death: Gangstalking as a Cultural ... pubmed.ncbi.nlm.nih.gov/39365495/
  8. Receta de kokis, aperitivo de Año Nuevo | Lakpura www.lakpura.com/es/pages/kokis-recipe?srsltid=AU7gw4VLMJ8dN6nhm4-YnFMGUm3nKZvPlZjah_9lANjvDF…
  9. - YouTube www.youtube.com/watch?v=X6i_rv6WI9Q
  10. Sri Lanka: La Isla de las Especias y la ciencia curativa del curry - Pilgrimaps www.pilgrimaps.com/es/sri-lanka-la-isla-de-las-especias-y-la-ciencia-curativa-del-curry/
  11. Qué comer en Sri Lanka: Platos Típicos y Guía Gastronómica viajesbeagle.com/comer-sri-lanka/
  12. Gastronomía de Sri Lanka, una exuberante explosión de sabores | Gastronosfera www.gastronosfera.com/top-lists/gastronomia-de-sri-lanka-una-exuberante-explosion-de-sabores

State: Published after documentary validation; no “Tested” label is shown.

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