How To Make Kokos Like A Pro – The Wheat Flour Recipe That Will Blow Your Mind!

Kokis, a traditional Malaysian delicacy, are intricate and crispy pastries that are a staple during festive celebrations. Traditionally made with rice flour, this guide will delve into the art of creating kokis using wheat flour, offering a unique twist on this beloved treat.

Ingredients

• 2 cups wheat flour, sifted
• 1/2 cup vegetable oil
• 1/4 cup coconut milk
• 1/4 cup water
• 1/4 teaspoon salt
• Vegetable oil for greasing

Equipment

• Kokis mold (with or without design)
• Deep fryer or large saucepan
• Wire rack or paper towels

Instructions

1. Prepare the Dough: In a large bowl, combine the wheat flour, salt, vegetable oil, coconut milk, and water. Mix until a smooth and pliable dough forms. Cover and let rest for at least 30 minutes.

2. Roll Out the Dough: Divide the dough into small balls and roll them out into thin, circular sheets. The thickness should be about 1-2 millimeters.

3. Cut the Kokis: Using the kokis mold, cut out the desired shapes from the rolled-out dough. If using a mold with a design, gently press the dough into the mold to imprint the pattern.

4. Fry the Kokis: Heat vegetable oil in a deep fryer or large saucepan to 350-375°F (175-190°C). Carefully drop the kokis into the hot oil.

5. Flip and Fry: Using chopsticks or a slotted spoon, gently flip the kokis as they fry. Continue frying for 30-60 seconds, or until golden brown and crispy.

6. Drain and Cool: Remove the fried kokis from the oil and drain them on a wire rack or paper towels to absorb excess grease. Let them cool completely before storing.

Tips for Perfect Kokis

• Use high-quality wheat flour for a crispy texture.
• Knead the dough thoroughly to develop gluten and prevent it from tearing during frying.
• Roll out the dough as thinly as possible to achieve maximum crispiness.
• Do not overcrowd the oil when frying, as this can lower the temperature and result in soggy kokis.
• Once fried, let the kokis cool completely before storing to prevent them from becoming soft.

Variations

• Sweet Kokis: Add 1/4 cup sugar to the dough for a sweet flavor.
• Savory Kokis: Omit the sugar and add 1/4 teaspoon curry powder or chili flakes for a savory twist.
• Colored Kokis: Add a few drops of food coloring to the dough for vibrant kokis.

Storage

Store the fried kokis in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. To refresh, reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes.

Endearing Delights: The Significance of Kokis

Kokis hold a special place in Malaysian culture, symbolizing prosperity and joy. They are often served during festive occasions, such as Chinese New Year, Hari Raya Aidilfitri, and Deepavali. The intricate designs and delicate texture make kokis a beloved treat that transcends cultural boundaries.

What You Need to Learn

Q: Can I make kokis with all-purpose flour?
A: Yes, you can use all-purpose flour instead of wheat flour, but the texture may not be as crispy.

Q: How do I prevent the kokis from tearing during frying?
A: Ensure that the dough is kneaded thoroughly and rolled out thinly. Also, avoid overcrowding the oil when frying.

Q: What is the best way to store kokis?
A: Store the fried kokis in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

Q: Can I use a different type of oil for frying?
A: You can use any high-heat cooking oil, such as canola oil, sunflower oil, or vegetable oil.

Q: How do I make sure the kokis are cooked evenly?
A: Gently flip the kokis during frying to ensure even cooking.