Kokis

Method

Cream together softened butter and caster sugar until light and fluffy, then beat in eggs and vanilla extract. In a separate bowl, combine plain flour, rice flour, desiccated coconut, baking powder and salt. Alternately fold the dry ingredients and milk into the creamed mixture until a thick, smooth batter forms. Heat oil in a deep pan to 170°C. Using a kokis mould or traditional iron press, heat it in the hot oil, dip into the batter, and plunge into the oil to create a lacy, crisp pastry. Fry for 1-2 minutes until golden and crispy, then remove with a slotted spoon. Drain on kitchen paper and serve warm or at room temperature.