Kokis is a traditional Sri Lankan deep-fried snack, widely known in English as Rosette cookies. This unique and popular delicacy is characterized by its intricate, flower-like or snowflake-like shape, which is achieved using a special mold.
Understanding Kokis: The Sri Lankan Delicacy
Kokis are a staple in Sri Lankan cuisine, particularly during festive occasions such as the Sinhala and Tamil New Year. Their distinctive appearance and crispy texture make them a favorite treat.
Key Characteristics of Kokis
The creation of Kokis involves a specific process and ingredients that contribute to its unique taste and form:
- English Name: Commonly referred to as Rosette cookies.
- Main Ingredients: The batter is typically made from a precise blend of:
- Rice flour: Provides the crispiness and structure.
- Coconut milk: Adds richness and a subtle sweetness characteristic of Sri Lankan sweets.
- Beaten eggs: Act as a binding agent, contributing to the batter's consistency.
- Preparation Method:
- A thick batter is prepared using the ingredients mentioned above.
- A specialized kokis mold (often made of brass or steel) is heated in oil.
- The heated mold is then dipped into the batter, ensuring it's thoroughly coated.
- The coated mold is immediately submerged back into the hot oil.
- As the batter fries, it detaches from the mold, forming the distinctive, crispy cookie.
Culinary Significance
Kokis are more than just a snack; they embody a rich culinary tradition. They are often served alongside other traditional sweets and savories, offering a delightful contrast of flavors and textures. The process of making kokis is considered an art form, passed down through generations.
Quick Facts about Kokis
Feature | Description |
---|---|
English Name | Rosette cookies |
Origin | Sri Lanka |
Primary Use | Traditional snack, festive food (e.g., Sinhala and Tamil New Year) |
Key Ingredients | Rice flour, coconut milk, beaten eggs |
Distinctive Tool | Specialized kokis mold |
Texture | Crispy, delicate |
In essence, Kokis are a beloved component of Sri Lankan culinary heritage, celebrated for their unique form and delectable crunch.