Sri Lankan Kokis Recipe (Rosette Cookies)

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1. 1Step 1: Add the egg and turmeric into a bowl.
2. 2Step 2: Add the egg to the coconut milk, whisk until combined well.
3. 3Step 3: Add the rice flour to the egg and coconut milk mixture and mix until you have a thick batter that would coat the rosette mould.
4. 4Step 4: Season with salt.
5. 5Step 5: Place a frying pan over medium heat, and dip the seasoned mould into the batter.
6. 6Step 6: Make sure you don't dip it all the way through but only half of the mould.
7. 7Step 7: Once the kokis begins frying, 10 seconds into the frying, gently start bobbing the mould while the mould is still submerged in the oil.
8. 8Step 8: The bobbing movement should be a gentle up and down movement.
9. 9Step 9: You will notice the kokis slipping off. Once rosette releases from the mould leave it to deep fry slow for a few minutes (3-4 minutes) until they turn golden.
10. 10Step 10: Remove from oil and place in paper towels to absorb excess oil.
11. 11Step 11: Before dipping the mould in the batter again make sure to cool it down if you are using just one mould.
12. 12Step 12: As you continue making the kokis, make sure to stir the batter frequently before you dip the mould.
13. 13Step 13: You will also notice the batter thinning as you use it, should this happen, add a tablespoon of rice flour to thicken the batter again.