Kokis [කොකිස්]

Ingredients

800	g	Rice floor (i.e 800g raw rice pounded)
		Thick milk of 1 large coconut
2		Eggs
5-6	Desert Spoons	Salt Water
3/4	Bottle	Coconut or Vegetable Oil

Method
Sieve the rice floor (raw) well. Spread the salt water. Whisk the eggs and make the batter with eggs and the thick coconut milk to the consistency of a pan cake batter.
Heat the oil in frying pan with a rounded bottom. Dip the "Kokis" mould in it and heat it up. Then dip it in the batter. The very top should not be covered with the batter. Put it back to the oil pan. When half done, shake it off and deep fry one at a time. When fried, removed to a colander. Store in an air tight tin, or in an earthenware pot and cover the top of it.

Note: 'Kokis' can be made with steamed American floor. Steam the floor for about 45 minutes or more. Sieve and use 800g for the above recipe.

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Asmi [අස්මි]

 

 

 

 

 

 

 

 

 

Ingredients - [8-10 Portions]

225	g	Rice floor
1	Cup	Thick coconut milk
1	Cup	Light coconut milk
1/2	Tablespoon	Salt
		Oil for frying
		A handful of “dhoul kurundu” leaves (cinnamon  leaves)

For the Syrup

225	g	Sugar
1/4	Cup	Water
		Essence of rose
		Pink coloring

 

 

 

Method

Pound rice and sieve through a very fine sieve.
Add milk to flour very gradually and knead well with the hand. Then add salt.
Squeezed cinnamon leaves in a 1 cup of light coconut milk.
Add the leaf juice (strained) to the mixture to make the batter slimy.
The batter should be of a thick, slimy consistency.
Dilute with a little more coconut milk to get the consistency required for the batter.
Have ready a deep round-bottom pan about three-fourths full of boiling oil.
Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed.
Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together.
Turn over and fry the other side.
Drain on paper.
The Asmis should be put away for a day or two and then fried again to make Asim light and crisp.
Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design.

To prepare the syrup

Put the sugar and water in a saucepan and thicken it over the fire.
Flavor with rose and color it pink with a few drops of coloring.
Pour it over the Asmis before it hardens.

sweet Recipe

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