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How to make kokis(rosette cookies).

How to make kokis(rosette cookies).

A step by step guide on how to make kokis(rosette cookies). 

 

A traditional Sri Lankan savory treat that adorns the table of every Sinhalese/Tamil new year table. 

 

Biting into crispy kokis/rosettes is always a treat.

 

It’s the first new year to treat my kids grab onto and look forward to when we get a tray of Avurudu treats from our neighbors.

 

Here’s my kokis/rosette step-by-step guide for the absolute beginner.

 

I have tried my best to make this recipe post as detailed as possible.

Even the tiny ones which can make all the difference in getting the recipe right the first time.

Once you’ve made the kokis, you can stick to the traditional method of presenting as it is on the New year table.

 

A step by step guide on how to make kokis(rosette cookies).  A traditional Sri Lankan savoury treat that adorns the table of every Sinhalese/Tamil new year table. 

 

But for the adventurous here are a few more kokis variations you can try.

  • Dust castor sugar over the rosettes to give it a sweeter flavor. These rosettes can be great as Christmas cookie treats! 

 

  • Drizzle a bit of treacle over the kokis at the time of serving. 

 

  • Dip into a bowl of chocolate sauce, I bet the kids would love it, you can also use white chocolate. 

 

  • Add a few teaspoons of chilli powder to make a spicier version of the kokis.

 

A step by step guide on how to make kokis(rosette cookies).  A traditional Sri Lankan savoury treat that adorns the table of every Sinhalese/Tamil new year table. 

 

Thank you note to my readers.

 

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A step by step guide on how to make kokis(rosette cookies).  A traditional Sri Lankan savoury treat that adorns the table of every Sinhalese/Tamil new year table. 

 

Utensils and appliances needed to make kokis.

Large bowl to mix the batter.
A medium-sized deep thachi(frying pan).
A kokis iron mold/rosette mold (image below).
A wooden stick with a pointed end.
Platter with paper towels.

 

Workflow to make kokis/rosette

cookies.

Make the batter.
Heat the oil, dip mold to batter.
Fry the kokis in heated oil.
Transfer to paper towels.

 

How to choose the kokis/rosette mold.

There are various types of decorative molds out in the market.

 

If you are making kokis/rosette cookies for the first time, choose a rosette iron that is not intricate for your first time. 

 

The most difficult part of making the rosettes/kokis is removing the crispy treat from the mold while it’s still frying in the oil, so make sure mold is basic for your first tries.

 

The rosettes come in two materials, the non-stick one and the basic rosette cast made out of iron.

 

If this is your first time making the kokis/rosette, I would also advise you to get the non-stick ones.


They are far easier to use than the latter, they need to be seasoned but not as the basic steel ones.

 

the correct kokis/rosette moulds to choose to make the traditional new year snack.

 

Seasoning the rosette mold.

The reason you need to season the mold is to make the fried kokis/rosette remove easily from the mold.

 

Brand new mold tends to make this task difficult.


For this purpose, the molds are put through a seasoning process just like your cast iron skillets.

 

How to season the mold.

Place the pan you use for frying the rosette with oil, heat the oil over low fire and place the mold in this hot oil, leave it for 3-5 minutes. 

 

Once this is done take out the mold, let it cool, wipe with a kitchen paper towel and begin making the kokis.

image of how to season a kokis mould to make the sri lankan kokis.

 

How to make the correct batter

for kokis/rosette cookies.

Your first step in getting the crispiest kokis/rosette cookies is getting the batter consistency.

 

The kokis should not be like the image below.

 

If you make the batter too thin the batter will NOT stick to the rosette mold. this thin consistency is what you use for crepes.

 

NOT THE CORRECT BATTER CONSISTENCY(BELOW IMAGE)

the image shows not the correct consistency for a kokis/rosette batter

 

THE CORRECT CONSISTENCY(IMAGE BELOW).

 

The correct consistency for the batter would be as below, maybe even a bit thicker.

 

The batter for the kokis should be thick so that when you either dip your finger or fork, the batter should completely cover it with a thick coating.

 

This should be the correct consistency.

the imageshows the correct consistency for thebatter to make kokis/rosette.

 

Beginner’s tips for making kokis.

As easy as the recipe and ingredients look on the recipe instructions, there are a few steps that can go wrong.

 

Here are key areas a beginner should look out for when they are making kokis for the first time.

 

1/ Kokis batter.

Your main goal in getting the batter correct to help it stick on to the mold, this is why you need a thicker batter than the usual crepe batter.

 

2/ Kokis/rosette iron mold.

 

It is important to season the mold so the edges of the mold smooth out and the fried kokis slip off the iron rosette maker.

 

For this reason, follow the instructions given above on seasoning the mold.

 

3/ Dipping the batter.

DO NOT, I repeat do not dip the mold completely into the batter, you will not be able to remove the cookie off the mold.

 

Instead, dip it halfway as shown in the image below.

 

4/ The correct heat for the kokis.

 

Maintain low-medium heat to fry, do not allow the oil to smoke.

 

To make the kokis crispy than soggy, fry it slower until they turn a light golden color. if you do find the kokis soggy it is the result of not frying it longer.

 

5/ Removing the kokis off the mold.

Once you start frying, the task of removing it from the mold is the next difficulty.

 

For this purpose, once the mold with batter is submerged in oil, 5-10 seconds into frying, start bobbing the mold up and down, this should help the kokis fall off the rosette iron and continue frying.

 

6/ Repeating the process(Important).

Once you’ve made the first kokis, DO NOT DIP THE HOT MOULD INTO THE BATTER.

This would result in the batter cooking(see image below)with the remaining heat on the mold.

 

dipping a hot mould into the batter can cause the batter to cook, the image shows it.

 

There are two solutions to this.

Have an extra mold so you can use them alternately, allowing the one used to cool down before dipping into the batter.

 

Have a damp towel close by to cool down the mold, if you are doing it this way, make sure to reduce the temperature of the oil so that it doesn’t reach a smoking point while you cool down the mold.

 

Now that we’ve covered all the difficulties you might come across making kokis, go ahead and give the recipe a try. all it takes is a little patience.

 

recipe difficulty rating.

How to make

kokis

(rosette cookies).

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1 egg 
1 cup thick coconut milk
1/2 teaspoon turmeric powder
2 cups of rice flour
Salt to taste
Oil to as needed to deep fry(1-2 cups)


Method

Add the egg and turmeric into a bowl.

 

Add the egg to coconut milk, whisk until combined well.

 

Add the rice flour to the egg and coconut milk mixture and mix until you have a thick batter that would coat the rosette mold (read detailed notes above on batter consistency).

Season with salt.

 

Place a frying pan over medium heat, dip the seasoned mold into the batter, make sure you don’t dip the mold all the way through but only half of the mold (see detailed notes above on dipping mold and seasoning the mold).

 

Once the kokis begin frying, 10 seconds into the frying, gently start bobbing the mold while the mold is still submerged in the oil.

 

The bobbing movement should be a gentle up and down movement.

 

You will notice the kokis slipping off the mold, once it releases from the mold leave it to deep fry slow for a few minutes(3-4 minutes)until they turn golden.

 

Remove from oil and place in paper towels to absorb excess oil.

Before dipping the mold in the batter again make sure to cool down the mould if you are using just one mould(read notes above on how to do this).

 

As you continue making the kokis, make sure to stir the batter before you dip the mold, you will also notice the batter thinning as you use it, should this happen, add a tablespoon of rice flour to thicken the batter again.

 

As you continue making the kokis, make sure to stir the batter before you dip the mold.

 

You will also notice the batter thinning as you use it, should this happen, add a tablespoon of rice flour to thicken the batter again.

 

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 20

How to make kokis(rosette cookies).

A step by step guide on how to make kokis(rosette cookies).  A traditional Sri Lankan savoury treat that adorns the table of every Sinhalese/Tamil new year table. 

A STEP BY STEP GUIDE ON HOW TO MAKE KOKIS(ROSETTE COOKIES).

A TRADITIONAL SRI LANKAN SAVOURY TREAT THAT ADORNS THE TABLE OF EVERY SINHALESE/TAMIL NEW YEAR TABLE.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 1 egg
  • 1 cup thick coconut milk
  • 1/2 teaspoon turmeric powder
  • 2 cups of rice flour
  • Salt to taste
  • Oil to as needed to deep fry(1-2 cups)

Instructions

Add the egg and turmeric into a bowl.

Add the egg to the coconut milk, whisk until combined well.

Add the rice flour to the egg and coconut milk mixture and mix until you have a thick batter that would coat the rosette mould(read detailed notes above on batter consistency).

Season with salt.

Place frying pan over medium heat, dip the seasoned mould into the batter, make sure you don’t dip the mould all the way through but only half of the mould(see detailed notes above on dipping mould and seasoning the mould).

Once the kokis begins frying, 10 seconds in to the frying, gently start bobbing the mould while the mould is still submerged in the oil.

The bobbing movement should be a gentle up and down movement.

You will notice the kokis slipping off the mould, once it releases from the mould leave it to deep fry slow for a few minutes(3-4 minutes)until they turn golden.

Remove from oil and place in paper towels to absorb excess oil.

Before dipping the mould in the batter again make sure to cool down the mould if you are using just one mould(read notes above on how to do this). 

As you continue making the kokis, make sure to stir the batter before you dip the mould, you will also notice the batter thinning as you use it, should this happen add a table spoon of rice flour to thicken the batter again.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Avril

Thursday 30th of April 2020

What an excellent recipe and instructions. We make kokis every new year and always struggle with it. This time I followed your instructions to a T and I made perfect kokis from the very first one to the last. Thank you so much!!!

jehan

Friday 1st of May 2020

Hi Avril, Thank you for your feedback on the kokis recipe. your response helps me to write detailed recipes that helps the readers get it right the first time. You are most welcome! Regards, J

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