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Sri Lankan Kokis

Kokis are traditional Sri Lankan celebratory cookies served for many cultural events and celebrations, especially to celebrate Sinhala and Hindu New Year in April. This beautiful snack is crunchy, coconutty, and has a hint of sweetness. You won’t be able to stop at just one!

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Sri Lankan Kokis
Total Time

1 hr 42 min

1 hr 42 min

Prep Time

6 minutes

6 min

Cook Time

1 hr 36 min

1 hr 36 min

Total Time

1 hr 42 min

1 hr 42 min

Prep Time

6 minutes

6 min

Cook Time

1 hr 36 min

1 hr 36 min

Ingredients

for 36 kokis

  • 2 cups rice flour (250 g)
  • ¼ cup all purpose flour (30 g)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground turmeric
  • 1 teaspoon sugar
  • 4 cups full fat coconut milk (960 mL), canned
  • ¼ cup water (60 mL)
  • 32 oz coconut oil (7.5 L), or vegetable oil, canola oil, for frying

Special Equipment

  • kokis mold

Preparation

  1. Add the rice flour, all-purpose flour, salt, turmeric, and sugar to a large bowl and whisk to combine. Add the coconut milk and water a little at a time and whisk until a thick, smooth batter forms. Transfer a small portion of batter to a small, deep bowl where the Kokis mold can fit.
  2. Heat the coconut oil in a deep frying pan or wok over medium heat until you can insert a wooden chopstick into the oil and bubbles immediately start to form around it.
  3. Heat the kokis mold in the hot oil for 15–20 seconds, then gently shake the mold to remove excess oil. Dip the mold into the batter until the batter touches the upper rim of the mold, then immediately dip the mold with the batter into the hot oil. Fry with the mold for about 1 minute to set the shape, then lift and remove the mold and continue frying until golden yellow and crispy, about 45 seconds more. Transfer to a paper towel-lined plate and repeat with the remaining batter.
  4. Let the kokis cool completely before serving. Leftover kokis will keep in an airtight container at room temperature for up to 3 days.
  5. Enjoy!

Ingredients

for 36 kokis

  • 2 cups rice flour (250 g)
  • ¼ cup all purpose flour (30 g)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground turmeric
  • 1 teaspoon sugar
  • 4 cups full fat coconut milk (960 mL), canned
  • ¼ cup water (60 mL)
  • 32 oz coconut oil (7.5 L), or vegetable oil, canola oil, for frying

Special Equipment

  • kokis mold

Preparation

  1. Add the rice flour, all-purpose flour, salt, turmeric, and sugar to a large bowl and whisk to combine. Add the coconut milk and water a little at a time and whisk until a thick, smooth batter forms. Transfer a small portion of batter to a small, deep bowl where the Kokis mold can fit.
  2. Heat the coconut oil in a deep frying pan or wok over medium heat until you can insert a wooden chopstick into the oil and bubbles immediately start to form around it.
  3. Heat the kokis mold in the hot oil for 15–20 seconds, then gently shake the mold to remove excess oil. Dip the mold into the batter until the batter touches the upper rim of the mold, then immediately dip the mold with the batter into the hot oil. Fry with the mold for about 1 minute to set the shape, then lift and remove the mold and continue frying until golden yellow and crispy, about 45 seconds more. Transfer to a paper towel-lined plate and repeat with the remaining batter.
  4. Let the kokis cool completely before serving. Leftover kokis will keep in an airtight container at room temperature for up to 3 days.
  5. Enjoy!

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