Kokis with a Tropical Twist

Ingredients

In this adaptation, we introduce Ecuadorian ingredients and flavors to the traditional Sri Lankan Kokis. The original recipe is modified by incorporating plantains, cilantro, and Ecuadorian spices, giving the dish a tropical twist. These additions enhance the flavor profile and create a unique fusion dish that combines the best of both Sri Lankan and Ecuadorian cuisines. We alse have the original recipe for Kokis, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1 ripe plantain, mashed 1 ripe plantain, mashed
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the coconut milk, rice flour, mashed plantain, chopped cilantro, ground cumin, chili powder, turmeric powder, and salt. Mix well until a smooth batter is formed.
2. 2.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
3. 3.
   Dip a Kokis mold into the hot oil for a few seconds to heat it up.
4. 4.
   Remove the mold from the oil and dip it into the batter, ensuring that the mold is fully coated.
5. 5.
   Place the coated mold back into the hot oil and fry until the Kokis turns golden brown and crispy. Repeat this process for the remaining batter.
6. 6.
   Once cooked, remove the Kokis from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Serve the Kokis warm and enjoy the delightful fusion of Sri Lankan and Ecuadorian flavors.

Treat your ingredients with care...

• Plantain — Ensure that the plantain is ripe and mashed well to incorporate its sweetness into the batter.

Tips & Tricks

• For an extra burst of flavor, serve the Kokis with a side of Ecuadorian salsa or a tangy tamarind chutney.
• Experiment with different shapes and sizes of Kokis molds to add visual appeal to your dish.
• If you prefer a spicier version, increase the amount of chili powder according to your taste preference.
• Make sure the oil is hot enough before frying the Kokis to achieve a crispy texture.
• Serve the Kokis immediately after frying to enjoy its maximum crunchiness.

Serving advice

Serve the Kokis as a delightful appetizer or snack during gatherings or as a unique addition to your Ecuadorian-inspired meal. Pair it with a refreshing tropical drink to complete the experience.

Presentation advice

Arrange the Kokis on a platter, garnished with fresh cilantro leaves and a sprinkle of chili powder for an eye-catching presentation. Serve with a side of Ecuadorian salsa or chutney for dipping.