Kokis

Kokis

How to make kokis

The first step of the kokis recipe is to prepare the dough with rice flour, coconut milk, a pinch of kaha (turmeric powder) and salt. Turmeric is used first of all for its taste but also to obtain this yellow color characteristic of kokis.

Regarding the amount of turmeric, I recommend that you first add the recommended amount, and then adjust after the first frying. The color of the dough is always a little paler than the color obtained after frying.

The dough should be well worked by hand until you get an almost creamy and thick texture that has the consistency of the dough of dosa, the famous southern Indian crepe.

Next, dip the kokis achchuwa (mold) in the hot oil before dipping it into the dough and dipping it again in the hot oil after the dough has stuck. Immediately after the kokis turned into a golden color (less than ten seconds), gently remove the dough from the mold with a wooden or metal pick. Then, fry the other side of the kokis for just a few seconds.

The mold must be hot enough for the dough to cover it properly. If the mold is not hot, the dough does not stick to the mold and the kokis will not separate from the mold when dipped in hot oil. In addition, care must be taken that the mold is not completely immersed in the dough by mistake. Otherwise, the kokis will not come off the mold.

You can understand that you must have some experience, be quite skilled and especially be focused to prepare kokis!

If this is your first time, I recommend to double the doses for precautions, as you may fail your first few attempts.

 

Ingredients

• 1¼ cup rice flour , sifted
• ¾ cup coconut cream (thick coconut milk)
• 1 egg
• ½ tablespoon turmeric
• 2 tablespoons sugar
• 1 teaspoon salt
• Coconut oil

 

Instructions

1. Beat the egg and sugar for one minute.
2. Add salt and turmeric and mix well.
3. Add the rice flour and the coconut milk and mix well by hand (do not use an electric mixer).
4. The consistency of the dough should be the same as the dough of dosa, a smooth and creamy mixture, more consistent than a crepe batter.
5. Heat the coconut oil over medium heat in a large thick-bottomed pan or a wok.
6. Dip the kokis mold in the hot oil for a few seconds until it becomes hot.
7. Dip the heated mold into the dough without immersing it completely and dip it immediately in the oil again.
8. After a few seconds, the dough should come off easily by lightly tapping the mold handle against the edge of the pan.
9. If the dough sticks, gently remove it from the mold with the help of a wooden pick or a stick.
10. Fry the other side for a few seconds.
11. Renew the operation until all the dough is used.
12. Place the kokis on a plate lined with paper towel.
13. For a savory version, enjoy the kokis as is.
14. For a sweet version, dip them in a sugar syrup or honey or simply sprinkle them with icing sugar.
15. Kokis can be kept for a week in a glass jar or a metal cake box.

 

Recipe Notes

• After the second kokis, do not dip the mold in hot oil for too long.
• It is important to find the optimal heat level required to cook kokis. If the heat is high, as soon as the dough is brought into contact with the mold, it will not adhere to the mold. In addition, an oil that is too hot will burn the kokis almost immediately.
• Check the consistency of the dough at regular intervals. If the dough is too thick, adjust by adding a little coconut milk or cold water.
• If the kokis are too thick and crispy, it may either be that the oil is too hot or more likely, it may be due a dough that is too thick. Adjust one or both, if necessary.