Kokis is a famous Sri Lankan traditional food. Sri Lankan cuisine is the most valuable and popular cuisine in the world. It is served for traditional occasions especially Sinhala and Tamil New year. Additionally, it is used for weddings, ceremonies, the opening of a new business. It is a deep-fried crispy food that is prepared with rice flour and coconut milk. This food can be made with various shapes using “kokis achchu” like butterflies, flowers. “Kokis achchuwa” means flower-shaped decorative iron mold with a long handle.
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Sinhala and Tamil New Year
This is the most important festival for Sri Lankan people. It is the major traditional festival of Sinhalese. Sinhala and Tamil New Year is held on the 13th of April and the 14th of April. New Year means the movement of the sun from the Meena Rashiya (House of Pieces) to the Mesha Rashiya (House of Aries). New Year remarks with a lot of firecrackers, fireworks, rituals, customs, games, and traditional sweets. It is the beginning of the harvest season.
Not only the Sinhalese but also the Tamil people also celebrate the New Year that is known as ‘Puthandu’. The Tamil traditions are slightly different from the traditions followed by the Sinhalese. But the way of wish and expectation for the dawning of the New Year is common to everyone.
Avurudu Food Table
Avurudu sweets are made 2 or 3 days before the Sinhala and Tamil New Year. It causes to increase the flavor of sweets. Remember that if they were stored in the correct conditions they can keep for 6-7 days. Decorate the festive table with a range of kokis designs, including stars, flowers, paisleys, butterflies, and even birds and monsters.
History of Kokis
The origin of kokis belongs to the Dutch origin. Kokis is invented at the time of ruling Sri Lanka by the Dutch (from the 17th century to the end of the 18th century).
The name “kokis” has come from a Dutch word. It is koekjes which means “cookies”. And also, kokis is known as achu murukku. Murukku belongs to Tamil cuisine.
There are two types of versions of kokis. They are sweet and savory. For the preparation of savory kokis, adds chili or pepper and curry leaves.
Types of Kokis Molds
There are two types of kokis mold. They are non-stick molds and iron molds. When choosing a kokis mold, it should be better to choose a non-stick mold. It helps to remove kokis from the mold easily.
Seasoning the kokis mold
Removing the kokis from the kokis mold while it’s still frying in the oil is the most challenging part of preparing the rosettes/kokis. To remove the kokis from kokis mold easily, the kokis mold should be seasoned. When using a new kokis mold, it should be harder to remove the kokis. So, to prevent that, heat a saucepan of oil over medium heat, then submerge the mold in the oil for 3-5 minutes. Then, can start making kokis.
Ingredients of the Kokis
- Rice Flour
- Rice flour is healthy ingredient. It helps to make this food healthier. If you are unable to find riceflour, don’t worry. You can make it at home. For this, soak the rice overnight and then drain them. After that, grind it into rice flour.
- Wheat Flour
- This is an optional ingredient. This is added to get a better taste and to remove the kokis from mold easily.
- This also can be used as flavor enhancing agent.
- Coconut Milk
- Turmeric Powder
- When adding turmeric powder to the batter (kokis mixture), first should be add recommended amount. Then, you can adjust the amount after first frying. Turmeric powder is added to gain the taste and the color. The color of the batter should be a little paler than the color obtained after frying.
The mold must be sufficiently hot for the batter to properly cover it. The batter will not stick to the mold if it is not hot, and the kokis will not separate from the mold when dipped in hot oil.
Let’s Try to Make Kokis
- 300 g Rice Flour
- 100 g Wheat Flour
- 1 Small Egg
- 2 tsp Butter
- 400 ml Coconut Milk
- 1/2 tsp Turmeric Powder
- Oil for Frying
- Take a bowl and add rice flour, turmeric powder, 200ml of coconut milk and salt.
- Then mix well them.
- After mixing well, add the egg and butter to the mixture.
- Then again mix well them.
- Add wheat flour to the mixture.
- If the batter is liquid, you can add more wheat flour to get correct consistency.
- Next, take a pot and put over the flame.
- Then add oil and kokis mould. Let them heat.
- After heating the kokis mould, take out it and put the batter. Remember to not dip the whole mould into the batter.
- Then, it put on the hot oil.
- With a wooden or metal pick, gently remove the batter from the mold once the kokis have gone golden (less than ten seconds). Then, for a few seconds on the opposite side, cook the kokis.
- After reaches to golden color, take out from the oil and put on a tissue paper for a few minutes to remove extra oil. Then, you can serve it.
- They can use at least for a week, if they keep properly covered container as not exposing to the air.