Kokis

下ごしらえ

材料

作り方

手順

1. 1

   In a large mixing bowl, combine the rice flour, turmeric powder, salt, and caster sugar. Whisk them together to ensure even distribution.

   約2 分

2. 2

   Gradually pour in the coconut milk while continuously whisking the dry ingredients. Mix until you achieve a smooth, lump-free batter with a consistency similar to pancake batter.

   約3 分

   調理のヒント： Ensure there are no lumps for a smooth kokis texture.

3. 3

   Heat the vegetable oil in a deep pan or wok over medium-high heat. The oil should be hot enough to fry, around 175-180°C (350-360°F).

   約5 分

   調理のヒント： Test the oil temperature by dropping a small amount of batter; it should sizzle and float immediately.

4. 4

   Once the oil is hot, dip the kokis mold into the hot oil for about 30 seconds to heat it up. This prevents the batter from sticking.

   約1 分

   調理のヒント： Heating the mold is crucial for easy release of the kokis.

5. 5

   Carefully remove the hot mold from the oil, shake off any excess oil, then dip it into the batter. Do not submerge the entire mold; leave the very top edge uncovered to allow the kokis to release easily.

   約1 分

   調理のヒント： Dipping only partially ensures the kokis can slide off the mold.

6. 6

   Immediately transfer the batter-coated mold back into the hot oil. Fry for a few seconds until the kokis starts to firm up and detach from the mold.

   約1 分

7. 7

   Gently shake the mold or use a fork to help release the kokis into the oil. Fry the kokis until golden brown and crispy, turning occasionally to ensure even cooking.

   約3 分

   調理のヒント： Adjust heat if the kokis browns too quickly or too slowly.

8. 8

   Using a slotted spoon, remove the cooked kokis from the oil and place them on a wire rack lined with paper towels to drain excess oil.

   約1 分

9. 9

   Repeat the process with the remaining batter, ensuring the kokis mold is reheated in the oil before each dip into the batter.

   約15 分

   調理のヒント： Always reheat the mold for best results.