Sri Lankan Kokis

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1. 1Step 1: In a large bowl, whisk together the rice flour, all-purpose flour, salt, turmeric, and sugar. Gradually add the coconut milk and water, whisking until a thick, smooth batter forms. Transfer a small portion of the batter to a small, deep bowl that can fit the kokis mold.
2. 2Step 2: Heat the coconut oil in a deep frying pan or wok over medium heat until a wooden chopstick inserted into the oil immediately forms bubbles around it.
3. 3Step 3: Heat the kokis mold in the hot oil for 15–20 seconds, then gently shake off excess oil. Dip the mold into the batter until the batter reaches the upper rim, then immediately dip the coated mold 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. 4Step 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. 5Step 5: Enjoy!