Kokis

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INGREDIENTS

  • Rice flour, 2 cups (250 g)
  • 1/fourth cup all-purpose flour (30 g)
  • 1/2 kosher salt spoon
  • half a teaspoon of ground turmeric
  • 1/8 cup sugar
  • 4 cups (960 mL) of full-fat coconut milk 
  • 1/4 cup of canned water (60 ml )
  • Canola oil, vegetable oil, or 32 ounces of coconut oil (7.5 liters) for frying

DIRECTIONS

  1. In a big bowl, mix together the rice flour, all-purpose flour, salt, turmeric, and sugar. Once a thick, smooth batter formed, gradually mix in the coconut milk and water. Put a little amount of batter in a compact bowl with a deep rim large enough to accommodate the Kokis mold.

  2. In a deep frying pan or wok, heat the coconut oil over medium heat until a wooden chopstick can be inserted into it and bubbles appear around it right away.

  3. The kokis mold should be heated in the hot oil for 15 to 20 seconds before being gently shaken to drain excess oil. Before immediately dipping the batter-coated mold into the heated oil, dip the mold into the batter until the batter reaches the upper rim of the mold. Lift and remove the mold after about a minute of frying to fix the shape, then cook for an additional 45 seconds or so until golden and crispy. Repeat with the remaining batter and transfer to a plate lined with paper towels.

  4. Before serving, let the kokis to cool completely. Koki leftovers can be stored for up to three days at room temperature in an airtight container.

  5. Enjoy!!

Nethmi Rodrigo

Nethmi Rodrigo

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