Kokkisan / Roce Cookies (Mangalorean Rose Cookies)
Ingredients
Ingredients
- 1 cup maida (plain flour)
- ¼ cup rice flour
- ¼ cup powdered sugar
- 1 tsp black sesame seeds
- ¼ tsp salt
- 2 pinches freshly grated nutmeg, or ½ tsp powdered nutmeg
- 1 can coconut milk, or 1½ cups fresh coconut milk (see notes)
- ½ cup water
- 1 egg
- A splash of vanilla essence or extract
- Oil, for frying
Instructions
Method
- Heat the frying oil over medium heat. Place the rose cookie mould in the oil so that it heats up too.
- Mix the maida, rice flour, powdered sugar, sesame seeds, salt and nutmeg. Add the coconut milk, water, egg and vanilla and mix into a smooth batter with the consistency of crepe batter.
- Lift the hot mould from the oil and shake off the excess oil carefully. Dip it into the batter to coat only three-quarters of its depth, keeping the top edge clear of batter.
- Lower the coated mould into the hot oil. Gently shake it to release the kokkisan into the oil.
- Fry until light golden brown, turning with a chopstick or skewer so it cooks evenly.
- Lift the cookie out and drain on paper towels. Reheat the mould in the oil and repeat with the remaining batter.
- Allow the cookies to cool and enjoy their crunch.
Notes
- The batter should have a crepe-like consistency.
- I prefer canned coconut milk. The original caption gives one can without specifying its volume; its measured alternative is 1½ cups fresh coconut milk.
- Keep the mould hot and coat only three-quarters of its depth. Batter covering the top edge can prevent the cookie from releasing.
- For more sweetness, the source suggests an extra tablespoon of sugar. Avoid adding too much.
- The nutmeg options are the author's original alternatives, not equal-volume conversions. Choose one.
- This recipe contains an egg. No tested eggless substitution is supplied in the reel.