Kokis
Sri Lankan food
title: "Kokis" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["sri-lankan-desserts-and-sweets", "foods-containing-coconut", "deep-fried-foods", "dutch-ceylon", "sinhalese-new-year-foods", "netherlands–sri-lanka-relations"] description: "Sri Lankan food" topic_path: "geography/netherlands" source: "https://en.wikipedia.org/wiki/Kokis" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Sri Lankan food ::
::data[format=table title="Infobox prepared food"]
| Field | Value |
|---|---|
| name | Kokis (කොකිස්) |
| image | Kokis.JPG |
| image_size | 200px |
| caption | A plate of butterfly-shaped kokis |
| country | Sri Lanka |
| type | Savoury |
| main_ingredient | Rice flour, Coconut milk |
| :: |
| name = Kokis (කොකිස්) | image = Kokis.JPG | image_size = 200px | caption = A plate of butterfly-shaped kokis | alternate_name = | country = Sri Lanka | region = | creator = | course = Appetizer | type = Savoury | served = | main_ingredient = Rice flour, Coconut milk | variations = | calories = | other = Kokis () is a deep-fried, crispy Sri Lankan food made from rice flour and coconut milk. Considered as a festive traditional Sri Lankan dish. This is an important snack when celebrating Sinhala New Year and plays a major role in the festivities.
Etymology and history
Although a traditional Sri Lankan dish, kokis is believed to be of Dutch origin from the time when parts of the country were under Dutch rule during the Kandyan period. Its name may have been derived from the word koekjes, meaning cookies or biscuits in the Dutch language. The Swedish rosette and the Persian Nan panjereh would be the most similar dishes to the Sri Lankan kokis. The Indian biscuit, Nankhatai, also bears some similarities with kokis. An almost identical snack, Achappam, exists among Christian community in the south west Indian state of Kerala
Significance during the Sinhala new year
Sinhalese people prepare and consume a number of traditional dishes, including kokis, to celebrate their new year in mid-April. These are traditionally prepared by the women of the household, usually a few days before the new year. Nowadays however, they are made mostly by older women, as many people of the younger generation lack the time or the skill and knowledge required to make them due to their busy lifestyles.
Description
::figure[src="https://upload.wikimedia.org/wikipedia/commons/5/5b/Kokis_molds.jpg" caption="Two kokis molds"] ::
A special mold of decorative shape such as a flower is used to make kokis. This is called a kokis achchuwa (). It is also called Rosette cookies in English. This mold is coated in a thick batter made from rice flour, coconut milk and beaten eggs. Sugar and salt may be added to the mixture as well. The batter-covered mold is dipped in boiling coconut oil, and the kokis is shaken off the mold and into the oil when it is half cooked and allowed to deep fry until ready. The cooked dish is crispy, and may be served hot or after cooling down. The oil is usually drained on paper before serving.
Kokis may be consumed as a dessert, and also as an appetizer or snack. It is also commonly served with kiribath and other traditional sweets, which are collectively referred to as sweet eats or rasa kavili (), particularly at new year celebrations and other auspicious occasions.
Health effects
Like most of the traditional Sri Lankan sweet eats, kokis is a food that has a high energy-density. As an oily and fatty food, there is a risk of it causing heart diseases and narrowing of blood vessels.
References
References
- Sri Lanka. Dept. of Hindu Religious & Cultural Affairs. (1991). "Sri Lankan culture: a symposium". Dept. of Hindu Religious & Cultural Affairs.
- Kelegama, Saman. (2002). "400 years of Dutch-Sri Lanka relations, 1602-2002". Institute of Policy Studies of Sri Lanka.
- Gunasekera, Manique. (2005). "The postcolonial identity of Sri Lankan English". Katha Publishers.
- Tirmizi, Bisma. (8 October 2015). "Nankhatai: How the subcontinent added its own flavour to the teatime snack".
- "The Sinhala and Tamil New Year Customs and rituals".
- Galagoda, Sapumali. (10 April 2011). "Aluth Avurudu is round the corner!". Sunday Observer.
- Kannangara, Ananda. (8 April 2012). "Tantalising sweetmeats and delicacies". Sunday Observer.
- Gunasekera, Naomi. (14 April 2002). "Sweet past dying fast". Sunday Times.
- Virmani, Inderjeet K.. (1991). "Home Chefs of the World: Rice and Rice-based Recipes". International Rice Research Institute.
- Abu Bakr, Prasad. (15 April 2007). "Rasa Kavili". Sunday Observer.
- (20 January 2012). "Sri Lankan cuisine at Hopper Night". Daily News.
- George, M. L. C.. (2009). "Coconut recipes from around the world". Bioversity International.
- Fernando, Charmaine. (13 April 2010). "Aluth Avurudda, promises miracles!". Daily News.
- Thaker, Aruna. (2012). "Multicultural Handbook of Food, Nutrition and Dietetics". John Wiley & Sons.
- Senaratne, Chamindi Dilkushi. (2009). "Sinhala-English code-mixing in Sri Lanka: a sociolinguistic study". LOT.
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