Kokis Cookies

In a large bowl, mix the rice flour, salt, turmeric powder, and sugar together.

Whisk the egg in a separate small bowl and pour it into the flour mixture. Slowly pour in the coconut milk while stirring.

Mix until the batter is smooth. It should be thick enough to coat the back of a spoon. If it is too thick, add a little water. If it is too thin, add a little more rice flour.

Heat the frying oil in a pan on medium heat. Place your metal Kokis mould directly into the hot oil so the tool becomes very hot.

Lift the hot mould out of the oil and tap it quickly on a paper towel. Dip the mould into your batter, but only 75% of the way up. Do not let the batter cover the very top of the mould.

Place the batter-coated mould straight into the hot oil. Hold it there for 10 to 15 seconds, then gently shake the handle up and down so the cookie slides off into the oil. Fry for 1 to 2 minutes until golden and crispy, then remove and drain on a paper towel. Keep the mould heating inside the hot oil while you wait to make the next one.

Let the cooked Kokis sit on paper towels until they are completely cold.

Put a paper towel at the bottom of a clean, dry airtight plastic or glass container. Place the cold Kokis inside, put another paper towel on top, and close the lid tightly. Store in a dark cupboard for up to 2 to 3 weeks.