Best! Kokis (Sri Lankan-Style Rosette Cookies)

Kokis is an all-time favorite Sri Lankan deep-fried snack made especially during festivals such as Sinhalese and Tamil New Year, weddings, and ceremonies.

Kokis (Sri Lankan-Style Rosette Cookies)

Making Kokis is a bit tricky at first. You may not get the first few Kokis right, but with practice, you will surely get the hang of it. Just give it a try!! I’m sure you’ll enjoy it! The bonus is you’ll have a super crunchy and milky snack.

The basic Kokis batter is made of rice flour, salt, turmeric powder, and coconut milk. Adding eggs and/or sugar is optional. They are deep-fried in coconut oil with the use of a mold.

You can make them just plain or you can also flavor the batter by adding seasoning like sesame, cumin, chilies, and/or finely chopped curry leaves. Just feel free to experiment with the flavors/seasonings you like.

You’ll find an easy-to-follow recipe with step-by-step instructions, helpful info, tips, and a video here. I hope you’ll try and enjoy it as much as I do!!

Kokis mold (Kokis Acchuwa)

You need a Kokis mold (Kokis Acchuwa in Sinhalese) to make them. Kokis mold has a long handle and a metal shape.

The one I used in this post is a butterfly-shaped mold, but there are various types of decorative molds out in the market such as stars, flowers, etc.

If you cannot find a Kokis mold, you can probably make them with Rosette irons. You can purchase both types of molds online.

The hardest part of making Kokis is taking it out of the mold, so if you are a beginner, make sure to buy a simple mold.

Ingredients for making kokiS

Flour

From my experience, rice flour alone makes super crispy Kokis. So, I don’t add any wheat flour to my Kokis batter. You can use store-bought rice flour or homemade rice flour. Make sure to use long-grain white rice flour not sticky or glutinous rice flour.

Eggs

You can make the Kokis batter with or without eggs. However, adding eggs has some advantages. Eggs help to take Kokis out of the mold easily and make flavorful Kokis.

Sugar

Adding sugar is optional. I usually don’t add sugar to my Kokis batter. However, if you like a sweeter version, you can add sugar as you like.

Coconut Milk

Coconut milk makes Kokis so flavorful giving them a slight sweetness. You can use either fresh coconut milk or canned unsweetened coconut milk. And you can also use coconut milk powder after dissolving it in warm water. It’s ok to use dairy milk if you need to do so but the taste will be not the same.

Turmeric Powder

Turmeric is a natural food coloring that is commonly used in Sri Lanka. The good news is it’s not just a food coloring, turmeric has many health benefits too.

Salt

A small pinch of salt sure brings out the flavor.

Seasoning

You can make them just plain or add some seasonings. I sometimes add sesame, cumin, chilies, and/or finely chopped curry leaves to my Kokis batter. Just feel free to experiment with the seasonings you like.

Oil

In Sri Lanka, Kokis are deep-fried in coconut oil. If possible, use coconut oil for the best flavor and crispiness. However, you can also use any neutral-tasting oil like rice oil that won’t affect the taste.

Kokis variations you can try

• Dust castor sugar over the Kokis to give them a sweeter flavor.
• Drizzle a bit of treacle over the kokis at the time of serving. 
• Dip it in chocolate sauce to make sweet Kokis, kids would love it.
• Dust chili powder and/or garlic powder over the kokis to make spicy snacks.
• Add a few teaspoons of chili powder, cumin, sesame, or finely chopped curry leaves (or your favorite spice/herb) into the batter to make a flavored version.

Top tips to make the best Kokis

Kokis batter

1. Consistency of the Kokis batter is very important, it should be thick enough to coat the kokis mold, not too thin or too thick.
2. If it is too thin, the batter will not stick to the mold. If your batter is watery, add more rice flour to get the correct consistency.
3. If it is too thick add coconut milk a little at a time to thin it.
4. Stir the batter every time before dipping the kokis mold in, as the flour can be stuck in the bottom.

Dipping the kokis mold

1. You need to dip the Kokis mold in the hot oil to warm it before dipping it into the Kokis batter, otherwise, the batter does not coat the mold as you want.
2. On the other hand, if you dip a very hot mold into the batter, it will instantly cook the batter. As a result, the batter will not stick to the mold as you want.
3. Before dipping the mold into the batter, tap the mold on a kitchen towel to remove the excess oil. OR you can also shake the mold gently for a while to remove the excess oil, that’s what I usually do.
4. Carefully dip the mold into the batter, taking care not to dip it entirely.
5. If you dip it entirely, the kokis cannot be released from the mold when you fry it. If it happens (when Kokis sticks to the mold) you need to crush the Kokis with something like a chopstick to remove it from the mold.

Frying the Kokis

• Dip the mold with batter immediately into the hot oil.
• After about 10 seconds, gently shake the mold to release the kokis.
• If the batter sticks to the mold you may need to be eased it from the mold with a chopstick.
• Let it fry until light golden brown only. Don’t try to fry Kokis until they are crispy or dark brown or you will get burnt kokis. They won’t get crispy until you lift them out from the oil and come into contact with the air to crisp them up.
• You need to constantly regulate the oil temperature to make beautiful crispy Kokis.

How to store

• You can store them in an airtight container for up to 4-5 weeks.

Watch the Video

Visit the YouTube channel Joy of Eating the World for more videos.

the best Sri Lankan kokis
Step-by-step RECIPE

Prep Time 10 mins
Cook Time 30 mins
Resting Time 30 mins
Total Time 1 hour 10 mins
Servings: 25 to 30

Ingredients

150 g rice flour How to Make Rice Flour at Home
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 egg
220 ml thick coconut milk, adjust as needed
Sesame, chili powder, cumin seeds, optional
Oil for deep frying

Instructions

Rice flour, turmeric powder, salt, egg, and coconut milk

Sesame, chili powder, and cumin seeds

Place the flour, salt, and turmeric in a bowl and whisk until combined.

Add the egg and beat it slightly.

And then make a thick paste adding some coconut milk.

First, a thick paste!

Then gradually add in the rest of the coconut milk.

Continue to whisk until the batter is smooth. That way, you can make a smooth batter without lumps. (However, if you can’t get rid of the lumps, just strain it)

Cover and rest the batter for about 30 minutes.

Your Kokis batter is ready now.

If you want to make flavored Kokis, add some seasonings of your choice and mix well. I added sesame, cumin, and chili powder to half of my Kokis batter.

Heat the oil in a deep pot over medium heat and place the mold in the hot oil to be preheated for about 5 minutes.

Before dipping the mold in the batter, shake it gently for a while to remove the excess oil. You can also tap it on a kitchen towel.

Carefully dip the mold into the batter, taking care not to dip it entirely.

Dip it immediately into the hot oil and then after about 10 seconds, gently shake the mold to release the Kokis. You can also do it with the help of a chopstick.

Fry both sides until light golden brown only.

Don’t fry Kokis until they are dark brown or you will get burnt kokis.

Transfer to a wire rack to drain off access oil. Repeat the process until all the batter is used.

Make Kokis with the seasoned batter the same way you make plain Kokis.

Are you looking for more International recipes?
Take a quick look at the recipe collection HERE

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If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld

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