Sri Lankan Kokis Recipe

KOKIS, also known as Kavum, is a beloved Sri Lankan delicacy that carries the essence of tradition and festivity. Making KOKIS requires some practice and patience, but the end result is truly rewarding. These crispy, golden-brown cookies are a delightful combination of rice flour, coconut milk, and spices, and they are a must-try for anyone looking to explore Sri Lankan cuisine.

Sri Lankan KOKIS Recipe

KOKIS is a traditional Sri Lankan crispy deep-fried snack, often prepared during festive occasions and celebrations. These intricately shaped, lace-like rice flour cookies are not only delicious but also a symbol of cultural heritage. This recipe will guide you through the process of making these delightful treats.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine Sri Lankan

Servings 30 kokis

Calories 80 kcal

Equipment

• KOKIS molds (traditionally made of brass or stainless steel)
• A large mixing bowl
• A deep frying pan
• slotted spoon
• paper towels
• wire rack

Ingredients

  

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• 1 cup rice flour
• 1/4 cup all-purpose flour
• 1/2 cup thick coconut milk
• 1/4 cup granulated sugar
• 1/4 teaspoon turmeric powder
• A pinch of salt
• Vegetable oil for deep frying

Instructions

 

• In a large mixing bowl, combine the rice flour, all-purpose flour, granulated sugar, turmeric powder, and a pinch of salt.
• Gradually add the thick coconut milk to the dry ingredients and mix to form a smooth batter. The batter should be thick enough to coat the back of a spoon.
• Heat vegetable oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking.
• Dip the KOKIS mold into the hot oil for a minute to heat it up.
• Carefully dip the heated mold into the batter, making sure not to fully immerse it. The batter should coat the mold evenly but not cover the top edge
• Quickly dip the coated mold into the hot oil, and the batter should start to sizzle and separate from the mold. .
• Fry until the KOKIS turns golden brown and crisp. Use a slotted spoon to gently remove it from the oil.
• Place the fried KOKIS on paper towels to remove excess oil. Allow them to cool and crisp up further on a wire rack.
• Repeat the process with the remaining batter and molds, reheating the mold in oil before dipping it in the batter each time.

SOURCE: MY RECIPE JOINT

Video

Notes

• Be cautious when working with hot oil to avoid burns.
• The thickness of the coconut milk may vary, so adjust the amount as needed to achieve the right batter consistency.

Serve KOKIS as a snack during festive occasions like New Year celebrations, weddings, or simply as a treat for yourself and your loved ones. They pair wonderfully with a cup of Ceylon tea or as a sweet bite after a savory meal.

Nutrition

Sodium: 15mgSugar: 2gCalories: 80kcalSaturated Fat: 2gFat: 4gProtein: 1gCarbohydrates: 10g

Keyword koki recipe, sri lanka food

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