Sri Lankan Crispy Rice Cookies (Kokis)

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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.

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

1. In a medium bowl, whisk the eggs until smooth, then add the coconut milk, sugar, salt, and turmeric and whisk until fully combined.
2. 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.
3. Stir in the sesame seeds just before frying and check the consistency—it should coat the back of a spoon but drip off easily.
4. Heat 2 inches of oil in a deep, narrow saucepan to 350°F (175°C) on a thermometer for steady, even frying.
5. 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.
6. 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.
7. 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.
8. Repeat with the remaining batter, re-heating the mold between each one and keeping the oil temperature steady.
9. Cool completely before stacking, as the cookies are fragile when warm and crisp up further as they cool.
10. 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.

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