Sri Lankan Kokis

Sri Lankan Kokis

102 minuta1 porcija

Vaš dnevni cilj

Po porciji

Energija

305 kcal

Ugljikohidrati

9 g

Masti

29 g

Proteini

1 g

Sastojci

  • rice flour

    7 g

  • all purpose flour

    0.8 g

  • kosher salt

    ½ teaspoon kosher salt

  • ground turmeric

    ½ teaspoon ground turmeric

  • sugar

    0 tsp

  • full fat coconut milk

    27 mL

  • water

    2 mL

  • coconut oil

    0.2 L

  • kokis mold

    Kokis mold

Upute

  1. 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. 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. 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. 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. 5

    Enjoy!