A special mold of decorative shape such as a flower is used to make kokis.
This is called a kokis achchuwa (Sinhala: කොකිස් අච්චුව).
It is also called Rosette cookies in English.
This mold is coated in a thick batter made from rice flour, coconut milk and beaten eggs.
Sugar and salt may be added to the mixture as well.
The batter-covered mold is dipped in boiling coconut oil, and the kokis is shaken off the mold and into the oil when it is half cooked and allowed to deep fry until ready.
The cooked dish is crispy, and may be served hot or after cooling down.
The oil is usually drained on paper before serving.
It may also be prepared using wheat flour, as an alternative to the traditional rice flour.

Kokis may be consumed as a dessert, and also as an appetizer or snack.
It is also commonly served with kiribath and other traditional sweets, which are collectively referred to as sweetmeats or rasa kavili (Sinhala: රස කැවිලි), particularly at new year celebrations and other auspicious occasions.
A special mold of decorative shape such as a flower is used to make kokis. This is called a kokis achchuwa (Sinhala: කොකිස් අච්චුව). It is also called Rosette cookies in English. This mold is coated in a thick batter made from rice flour, coconut milk and beaten eggs. Sugar and salt may be added to the mixture as well. The batter-covered mold is dipped in boiling coconut oil, and the kokis is shaken off the mold and into the oil when it is half cooked and allowed to deep fry until ready. The cooked dish is crispy, and may be served hot or after cooling down. The oil is usually drained on paper before serving. It may also be prepared using wheat flour, as an alternative to the traditional rice flour.
Kokis may be consumed as a dessert, and also as an appetizer or snack. It is also commonly served with kiribath and other traditional sweets, which are collectively referred to as sweetmeats or rasa kavili (Sinhala: රස කැවිලි), particularly at new year celebrations and other auspicious occasions.
Kokis