Kitchen Recipe Collection
Sri Lankan Kokis (Crispy Flower Cookies)
Beautiful, paper-thin, crispy deep-fried rice flour cookies made using a special flower-shaped iron mold — a beloved Sri Lankan New Year treat of Dutch Burgher origin.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 30
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 30 servings
- rice flour
- coconut milk
- eggs
- turmeric
- salt
- oil for deep frying
Equipment
- Kokis mold (flower-shaped iron mold)
- Deep frying pan
- Slotted spoon
Instructions
- 1
Make Batter
Whisk together rice flour, egg, coconut milk, a pinch of turmeric (for color), and salt into a thin, smooth, pourable batter with no lumps.
- 2
Heat Mold
Heat oil in a deep pan. Place the kokis mold in the hot oil and heat it for 3–4 minutes until very hot.
- 3
Dip Mold
Lift the hot mold from the oil and immediately dip it into the batter, making sure the batter coats the mold but does not overflow the top.
- 4
Fry
Return the batter-coated mold to the hot oil. The batter will set and slide off the mold within 30 seconds. Continue to fry the kokis for 1–2 minutes until crispy and golden.
- 5
Drain
Remove with a slotted spoon and drain on paper towels. Repeat.
Cooking Tips
- The mold must be very hot before dipping in the batter — this is what makes the batter stick and then release cleanly.
- The batter must be thin enough to flow freely but thick enough to coat the mold.
- Kokis are extremely fragile — handle with care and store in a single layer.
Variations
- Sweet Kokis: Sprinkle with powdered sugar after frying.
- Spiced Kokis: Add a pinch of cumin or curry powder to the batter for a savory snack version.
Chef's Notes & Storage
- Kokis is of Dutch origin, introduced to Sri Lanka during the colonial era, and has become a quintessential Sri Lankan New Year sweet.
- Storage: Store in an airtight container for up to 1 week. They will soften over time.
Nutrition Estimate
65 calories · 1g protein · 8g carbs · 3g fat · 0g fiber per serving
