Kokis
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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