Sri Lankan Kokis

So I made Kokis for the very first time and not to toot my own but it turned out pretty good! My mum and dad, who love kokis, said that I got the consistency, the shape, and taste, right on the money.

Here's the recipe
2 cups rice flour (home made) - soak 2 cups of white rice in water for 2-3 hours and blend
1 can of coconut milk
1/2 cup of all purpose flour
1 egg
1 tsp of turmeric
salt to taste
4-cups oil - for frying
Kokis Mold

Put oil in a deep pan and place on medium heat. While oil is heating, mix flour, coconut milk, salt, turmeric, and egg together. Place the kokis mold in the oil pan and let stand for 2 minutes. Remove mold and dip (not all the way) it in the batter. Be careful not to dip it all the way...it should be dipped deep enough for the batter to come up around the mold but not over. Place the mold with the batter in the oil pan. Hold for 15 seconds and start jiggling to remove the batter off the mold and into the oil. If it doesn't come off easy, use a long skewer to loosen the batter off of the mold. Once off, let the kokis fry until golden brown. Remove from oil and let cool.

I went through two batches of batter before i got the consistency and the taste right. If you don't get it right the first time, keep experimenting until you master it. Good luck.