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Sri Lankan

Kokis

Kokis are delicate Sri Lankan New Year rice-flour fritters, fried on a patterned mould until crisp and golden. They are lightly coconutty, airy, and best eaten once cooled so their lacy edges snap cleanly.

Kokis — Sri Lankan — ChefSnap
15 minsPrep
25 minsCook
6Serves
MediumDifficulty
620 kcal per serving9g protein 72g carbs 34g fat

Ingredients

Method

  1. Sift the rice flour, turmeric, sugar, and salt into a bowl.
  2. Whisk the egg with the coconut milk, then stir it into the flour mixture until smooth.
  3. Add water a little at a time to make a thin, coating batter similar to light pancake batter; it should cling to the kokis mould without being heavy.
  4. Rest the batter for 10 minutes, then stir again before frying.
  5. Heat the oil in a deep small pan over medium heat and keep the kokis mould submerged in the hot oil for 3 to 4 minutes so it becomes very hot.
  6. Lift the hot mould from the oil, shake off excess oil, and dip it into the batter only up to three-quarters of the mould height, making sure the batter does not cover the top edge.
  7. Immediately place the coated mould back into the hot oil and fry for 20 to 30 seconds.
  8. Gently shake the mould or loosen the kokis with a skewer so it slips into the oil, then fry until pale golden and crisp, turning once if needed.
  9. Remove the kokis with a slotted spoon and drain on paper towel or a rack.
  10. Return the mould to the hot oil for a minute before dipping again, and repeat with the remaining batter.
  11. Let the kokis cool completely before serving, as they become crisper as they cool.

Common questions

Can I substitute the rice flour or coconut milk in kokis?

Fine white rice flour gives the crisp, lacy texture, so avoid wheat flour. If needed, use another very fine rice flour. Thick coconut milk can be replaced with canned coconut cream thinned slightly, but the flavor will be less traditional.

How thin should the batter be, and how long should I rest it?

Aim for a batter like light pancake batter: thin enough to cling to the mould, but not run off immediately. Rest it for 10 minutes, then stir again before frying so the flour hydrates evenly.

What are the most common mistakes when frying kokis?

The biggest mistakes are oil that is not hot enough, a mould that is not fully heated, and batter that is too thick. Also, don’t let batter cover the top edge of the mould or it may stick and break.

How should I store kokis, and how long do they keep?

Cool them completely, then store in an airtight container at room temperature with parchment between layers. They are best within 2 to 3 days, though they can stay crisp a bit longer if kept dry and away from humidity.

What should I serve with kokis?

Kokis are usually served as a snack or festive treat with tea or coffee. They pair well with sweet accompaniments like milk tea, jaggery-based sweets, or spicy sambols if you want a sweet-salty contrast.