Dad's homemade kokis
mini chefs recipes
mini chefs recipes

Dad's homemade kokis

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  • 1¼  cup   rice flour  , sifted
  • ¾  cup  coconut cream  (thick coconut milk)
  • egg
  • ½  tablespoon  turmeric
  • 2  tablespoons  sugar
  • 1  teaspoon  salt
  • Coconut oil


    Beat the egg and sugar for one minute.

    Add salt and turmeric and mix well.

    Add the rice flour and the coconut milk and mix well by hand (do not use an electric mixer).

    The consistency of the dough should be the same as the dough of dosa, a smooth and creamy mixture, more consistent than a crepe batter.

    Heat the coconut oil over medium heat in a large thick-bottomed pan or a wok.

    Dip the kokis mold in the hot oil for a few seconds until it becomes hot.

    Dip the heated mold into the dough without immersing it completely and dip it immediately in the oil again.

    After a few seconds, the dough should come off easily by lightly tapping the mold handle against the edge of the pan.

    If the dough sticks, gently remove it from the mold with the help of a wooden pick or a stick.

    Fry the other side for a few seconds.

    Renew the operation until all the dough is used.

    Place the kokis on a plate lined with paper towel.

    For a savory version, enjoy the kokis as is.

    For a sweet version, dip them in a sugar syrup or honey or simply sprinkle them with icing sugar.

    Kokis can be kept for a week in a glass jar or a metal cake box.


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