DISH RESEARCH · Snack
Kokis
The selected kokis are crispy, slightly sweet Sri Lankan-style New Year treats made by coating a nonstick mould with a rice-flour and coconut-milk batter and frying it in coconut oil.
About Kokis
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Kokis are mould-shaped fried treats on the Sri Lankan New Year table. Roshani Wickramasinghe’s selected nonstick-mould version uses rice flour, all-purpose flour, canned coconut milk, salt, sugar, turmeric and water, fried in coconut oil.
The author describes kokis as very crispy, nutty and slightly sweet. Their shape comes from batter coating a warm mould, with the top edge kept clear so the cooked piece can release.
The flours, salt, sugar, turmeric and canned coconut milk are whisked together, with the main water added gradually. After the flour hydrates, the batter is mixed again; extra coconut milk is kept separately to loosen it if it thickens during frying.
The nonstick mould is warmed briefly in the frying oil, excess oil shaken off, and the mould dipped into the batter without covering its top. It goes straight into the oil and is held clear of the pan bottom while the kokis begins to set.
Once the shape holds, the piece releases from the mould, with a pointed wooden stick available to help. Both sides fry to golden yellow, then the kokis drains on a paper-lined plate.
Ingredients in Kokis
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Gheecooking medium
- Cumin Seedseasoning
- Green chile pepperseasoning
- Saltseasoning
- Waterbinder
- Rice flourbase
- Coconut milkbinder
- Turmericseasoning
- Eggbinder
- Onionfilling
- Vegetable Oilcooking medium
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Sri Lankan
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.