You know the festive season has arrived when you hear the deep-frying sizzle and the unmistakable crunch of Kokis. These crispy, deep-fried, star or flower-shaped treats are an absolute must-have on the Avurudu table. Making them requires a special mold and a bit of practice, but it’s completely worth the effort.
Ingredients
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2 cups Rice Flour (sifted)
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1 cup thick Coconut Milk
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1 Egg (optional, for extra crispiness)
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1/2 tsp Turmeric powder (for that bright golden color)
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1 tsp Salt
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Coconut oil for deep frying and a traditional Kokis mold
Method
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Whisk the rice flour, coconut milk, egg, turmeric, and salt together until you get a smooth batter (similar to pancake batter).
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Heat the coconut oil in a deep pan. Heat the Kokis mold by resting it in the hot oil for a minute.
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Dip the hot mold into the batter (do not let the batter cover the top edge of the mold!).
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Plunge the coated mold back into the hot oil. Shake it gently after a few seconds, and the Kokis will release into the oil.
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Fry until golden and crispy, then drain on paper towels.
Always make sure your mold is piping hot before dipping it into the batter! If the mold is cold, the batter will stick and refuse to slide off into the oil.
