Kokis

Today’s New Year traditional dish recipe is that of Kokis. It is a type of fried cookie which I used to think was typically Sri Lankan. However, during my Indian culinary journey last year, I came across Ruchik Randhap’s Mangalorean cuisine site and there was a recipe for Kokis (referred to in Mangalore as Kokkisan or Rose cookies). One of my friends from Sweden, Malin, then informed me that kokis reminded her very much of the Scandinavian traditional cookies called Rosettes. I guess the cookie found its way to India and Sri Lanka during the Dutch era here.

The only difference in Sri Lanka is that unlike in the rest of the countries where it is a very traditional Christmas cookie, in Sri Lanka it is part of the Sri Lankan New Year food (celebrated primarily by the Buddhists and Hindus in the country) and not part of the Christmas cuisine.

Kokis

Time taken: 1 ½ hours

Makes 35 to 40

KokisIngredients:

  • Rice flour – 500g
  • Turmeric – ½ tsp
  • Coconut milk – 1 cup
  • Water – ½ cup
  • Egg – 1 (optional)
  • Salt, to taste
  • Oil, for deep-frying

Method:

  1. Mix all the ingredients together to make the batter.
  2. Heat the oil in a pan over medium heat.
  3. Prepare the kokis mould by placing it in the oil until it is heated.
  4. Plunge the mould into the batter until it is coated and then place it in the oil pan.
  5. Using a skewer or pointed end of a spoon or fork, gently slide the kokis off the mould as soon as it starts to puff up and is easy to slide it off without crumbling it.
  6. Fry the kokis until golden brown and remove from pan.
  7. Repeat the process by heating the mould in the oil for a few seconds before plunging it in the batter. This allows the kokis batter to first coat the mould and then to slide off without sticking to the mould.
  8. Store in an air-tight container.

Recipe source: Lalitha Senadheera.

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