A slice of cake is perfect to be served with a scope of vanilla ice cream.

Kokis is a deep-fried crispy Avurudu snack that is laid out during the Sinhala and Tamil New Year. 

There is a long-held belief that the word Kokis has derived from the Dutch word ‘ koekje’ for ‘cookies’. 

Makes 105 pieces

40-45 mins.


30 mins.


10 mins.







  • 540g rice flour
  • 4 tsp. Ralahami Turmeric
  • 1 egg

In a bowl add the rice flour, Ralahami Turmeric, and egg and mix together, breaking and combining the egg. 


  • 250ml coconut milk

Gradually add the coconut milk and mix to combine with the dry ingredients. 

*Tip: best to use your hands to mix the ingredients together- ensuring that the ingredients are combined well and allowing you to get the right consistency. 


The Kokis mixture should have a thick mixture and should not be too runny. 


Line a colander with some kitchen towels. 


  • vegetable oil

On low fire, heat a deep frying wok with vegetable oil.


Dip the kokis achiuwa (mould) in the heated oil for a few seconds to heat the kokis achiuwa (mould).


Dip the kokis achiuwa in the rice flour batter- making sure not to cover the very top of the achiuwa with the rice flour batter (making it difficult to remove the kokis from achiuwa when frying).


Place the dipped achiuwa in the heated oil and fry for about 2 minutes.


Using a skewer, carefully release the kokis from the achiuwa and fry for another 1-2 minutes. 


Remove the fried kokis using a skimmer and place in the colander lined with kitchen towels.


When frying the kokis, if you think that the oil is becoming too, reduce the heat. 

Using a spoon, periodically mix the rice flour batter- to avoid the coconut milk and rice flour from separating. 


Repeat steps 6-10 till all the rice flour batter is used to make the kokis. 

Remember to periodically keep mixing the rice flour batter, using a spoon. 


Store the kokis in an airtight container. 

Have you tried this recipe?

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