Equipment
- Kokis mould
- Deep frying pan
Ingredients
- 60 g Rice flour
- 40 g All- Purpose flour
- 1/4 tsp Turmeric powder
- 1/4 tsp Salt
- 1 tbsp Sugar
- 160 g Coconut Milk (30g Coconut milk powder+ 160g Water)
- coconut, Canola, sunflower oil For deep frying
Instructions
- Firstly, sieve the rice flour, all-purpose flour, turmeric into a large bowl, into the same bowl add the salt, sugar.
- Add the coconut milk little by little mixing with your hand or a whisk until the desired consistency is achieved ( check the article above to check how to make coconut milk with coconut milk powder)Please note the amount of coconut milk needed will vary, so it is important to mix little by little. If the rice flour is home-made, you might need less coconut milk as there can be too much moisture in the flour it self. Check the article above for consistency.
- The mixture should be lump-free. smooth consistency. If you still have a bit of lump in the mixture, then strain the whole mixture through a fine sieve, this way you can get a creamy smooth mixture.
- Leave the mixture overnight at room temperature to settle down. If using fresh coconut milk, then leave only for 4 hours.
- The next day prior to using the mixture, Mix it well, DO NOT add any water or coconut milk if the mixture has got thicken, just mix it well.
- Heat a deep pot of oil on low to medium fire, have all the equipment necessary prior to starting the process
- Once the oil is heated, season your mould in hot oil ( even if you are using a non-stick mould), pass it through a dry kitchen towel, then plunge it into the kokis batter, shake it off a little bit ( this is to prevent it from having bubbles when fried) then quickly plunge it into the hot oil. Once the kokis are slightly hard shake the mould up and down while inside the hot oil to remove the kokis from the mould, so the kokis fall off the mould easily- fry it in low to medium heat for about 3-4 minutes until cooked, and crispy. Please see the above tips and tricks on how to fry perfect kokis.
- Drain the cooked kokis on a paper towel, when draining the kokis, make sure to place the kokis that have an open surface downwards, so the oil can drain
- Repeat the process for the rest of the batter ( this quantity would make approximately 15-16 kokis)
Video
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