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Loading...Kokis are golden, lacy wafer-thin cookies from Sri Lanka that are deep-fried until shatteringly crisp. Made from a simple rice flour and coconut milk batter, they are a festive treat enjoyed year-round and especially during Sinhalese and Tamil New Year celebrations.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield12 kokis (about 12 cookies)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 17 gFat
- 8 gSaturated Fat
- 29 gCarbs
- 1 gFiber
- 6 gSugar
- 4 gProtein
- 95 mgSodium
- 140 mgPotassium
- 25 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the batter
- 1 cup rice flour
- 3/4 cup thick coconut milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground turmeric
- 1 tablespoon toasted white sesame seeds
- 2 cups neutral oil for frying
Directions
- In a medium bowl, whisk the eggs until smooth, then add the coconut milk, sugar, salt, and turmeric and whisk until fully combined.
- Gradually stir in the rice flour a little at a time to make a smooth, lump-free batter about the thickness of heavy cream; rest for 10 minutes.
- Stir in the sesame seeds just before frying and check the consistency—it should coat the back of a spoon but drip off easily.
- Heat 2 inches of oil in a deep, narrow saucepan to 350°F (175°C) on a thermometer for steady, even frying.
- Heat the kokis iron mold in the hot oil for about 2 minutes, then lift it out and dip it into the batter until the mold is coated but the rim stays clean.
- Immediately lower the coated mold back into the hot oil and fry for 30 to 45 seconds, until the kokis releases easily and turns pale golden on both sides.
- Gently lift the kokis out with tongs or a slotted spoon and place on a wire rack or paper towels to drain and crisp up.
- Repeat with the remaining batter, re-heating the mold between each one and keeping the oil temperature steady.
- Cool completely before stacking, as the cookies are fragile when warm and crisp up further as they cool.
- Serve at room temperature with tea or as a light sweet snack.
Cook’s Notes
- A traditional kokis iron is essential for the signature lacy flower shape; if unavailable, small flower-shaped cookie cutters lowered into the batter and fried on a slotted spoon give a similar effect.
- If the batter is too thick the cookies will be heavy; loosen with a tablespoon of water at a time until it drips off the spoon.
- Maintain oil temperature between 340 and 360°F; oil that is too cool makes greasy cookies and oil that is too hot browns them before they release from the mold.
- Store cooled kokis in an airtight tin at room temperature for up to 5 days to keep their snap; they will soften if exposed to humidity.
- For a more pronounced yellow color and subtle earthy note, do not skip the turmeric—it also helps the batter look traditional.
