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

Add the egg and beat it slightly.

Gradually add in the coconut milk, and continue to whisk until the batter has no lumps and is smooth.

Strain the batter if you can’t get rid of the lumps.

Cover and rest the batter for 30 minutes.

Heat the oil in a deep pot over medium heat.

Place the mold in the hot oil to be preheated for about 5 minutes.

Stir the batter every time before you dip the mold.

Dip ¾th portion of the mold into the batter. (Don’t dip it completely)

Dip it immediately into the hot oil.

Gently shake the mold after 10 seconds, to release the kokis from the mold.

Fry until lightly brown for about 1 minute.

Transfer to a wire rack to drain off access oil.

Repeat the process until all the batter is used.