Kokis

Kokis

Kokis is a traditional Sri Lankan deep-fried snack that is popular during festive occasions and special events. It is made from a batter consisting of rice flour, coconut milk, and a blend of spices. The batter is then deep-fried in hot oil until it turns crispy and golden brown.

History

The exact origins of kokis are unclear, but it is believed to have been introduced to Sri Lanka by the Dutch during the colonial period. The word "kokis" is derived from the Dutch word "koekje," which means "cookie" or "biscuit." Over time, kokis has become an integral part of Sri Lankan cuisine, especially during celebrations such as the Sinhala and Tamil New Year.

Preparation

To make kokis, a special kokis mold is used. The mold is typically made of brass or stainless steel and comes in various shapes and sizes. The batter is poured into the mold, and then the mold is dipped into hot oil. The kokis is deep-fried until it becomes crispy and develops a unique lattice-like pattern.

The batter for kokis is made by combining rice flour, coconut milk, turmeric powder, and salt. Some variations of kokis may also include ingredients like sesame seeds or cumin seeds to add extra flavor. The batter is mixed until it reaches a smooth consistency, similar to pancake batter.

Serving

Kokis is usually served as a snack or appetizer during festive occasions. It is often enjoyed with a cup of tea or as part of a larger spread of traditional Sri Lankan sweets. Kokis can be stored in an airtight container for several days, making it a convenient snack to have on hand during celebrations.

Cultural Significance

Kokis holds cultural significance in Sri Lanka, particularly during the Sinhala and Tamil New Year. It is considered a symbol of good luck and prosperity and is often prepared in large quantities to be shared with family, friends, and neighbors. The process of making kokis is also a social activity, with family members and friends coming together to prepare the snack during festive seasons.