Kokis

Introduction

History

Kokis has been a part of Sri Lankan cuisine for generations, with its origins dating back to ancient times. It is believed that this snack was originally made as an offering to the gods during religious ceremonies. Over time, it has become a popular treat enjoyed by people of all ages.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure the oil is hot enough before dipping the kokis mould to ensure a crispy texture.

- Use a toothpick to remove any excess batter from the mould for a neat shape.

- Experiment with different shapes and sizes of kokis moulds for a unique presentation.

Serving Suggestions

Serve kokis with a spicy chutney or a tangy dipping sauce for added flavor.

Cooking Techniques

Deep-fry the kokis in hot oil until golden brown for a crispy finish.

Ingredient Substitutions

Use water instead of coconut milk for a lighter batter.

- Replace turmeric with paprika for a different flavor profile.

Make Ahead Tips

Prepare the batter in advance and store it in the refrigerator until ready to fry.

Presentation Ideas

Arrange the kokis in a decorative platter and garnish with fresh herbs for an elegant touch.

Pairing Recommendations

Enjoy kokis with a cup of hot tea or coffee for a delightful snack.

Storage and Reheating Instructions

Store leftover kokis in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of kokis contains approximately 150 calories.

Carbohydrates

Each serving of kokis contains approximately 15g of carbohydrates.

Fats

Each serving of kokis contains approximately 10g of fats.

Proteins

Each serving of kokis contains approximately 2g of proteins.

Vitamins and minerals

Kokis is not a significant source of vitamins and minerals.

Alergens

Kokis contains eggs and coconut milk, which may be allergens for some individuals.

Summary

Kokis is a high-calorie snack that is rich in fats and carbohydrates.

Summary

Kokis is a delicious Sri Lankan snack that is perfect for special occasions. With its crispy texture and savory flavor, it is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. I can still vividly recall the day my dear friend, Mrs. Silva, invited me into her kitchen to show me how to make Kokis. Mrs. Silva was a wonderful cook and had a knack for creating delicious traditional Sri Lankan dishes that always left me craving for more.

I remember walking into her kitchen and being greeted by the warm, comforting aroma of spices and coconut. Mrs. Silva had all the ingredients laid out on the counter, ready to be transformed into something magical. She smiled at me and handed me a wooden spoon, inviting me to join her in the cooking process.

As we worked together, Mrs. Silva shared with me the history behind Kokis and how it was traditionally made during festive occasions in Sri Lanka. She told me that Kokis was a deep-fried, crispy snack made using rice flour, coconut milk, and a special mold that gave it its intricate shape. Mrs. Silva explained that the key to making the perfect Kokis was in getting the batter consistency just right and frying it at the perfect temperature until it turned a beautiful golden brown.

I watched intently as Mrs. Silva expertly dipped the mold into the batter and then into the hot oil, creating perfectly shaped Kokis that sizzled and crackled as they cooked. She showed me how to gently release the delicate snack from the mold and drain it on a paper towel to remove any excess oil. The Kokis looked like little works of art, with their intricate patterns and crispy texture.

After the first batch was done, Mrs. Silva handed me a piece to try. The Kokis was light and crunchy, with a hint of sweetness from the coconut milk. It was absolutely delicious, and I couldn't believe that something so simple could taste so good. Mrs. Silva smiled at my reaction and encouraged me to try making a batch on my own.

With her guidance, I carefully dipped the mold into the batter and then into the hot oil, just as she had shown me. I felt a sense of pride as I watched the Kokis take shape and cook to perfection. When I took my first bite, I knew that this recipe would become a staple in my kitchen for years to come.

From that day on, I made Kokis whenever I wanted to recreate that feeling of warmth and nostalgia that Mrs. Silva's cooking always brought me. I shared the recipe with my family and friends, passing on the tradition of making this beloved Sri Lankan snack to the next generation.

As the years went by, I continued to experiment with different variations of the recipe, adding my own twists and flavors to make it uniquely mine. But no matter how many times I made Kokis, it always reminded me of that special day in Mrs. Silva's kitchen, where I learned not just a recipe, but a piece of Sri Lankan culinary history.

Now, whenever I make Kokis for my grandchildren, I tell them the story of how I first learned to make it from Mrs. Silva and how it has become a cherished part of our family's culinary heritage. And as they bite into the crispy, delicious snack, I hope that they too will feel the same sense of joy and connection to the past that I do every time I make Kokis.

Categories

| Coconut Milk Recipes | Egg Recipes | Rice Flour Recipes | Sri Lankan Appetizers | Sri Lankan Recipes | Sri Lankan Vegetarian |

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