Kokis

Crack the egg into a mixing bowl and whisk together with the coconut milk until well combined.

Add the rice flour, turmeric, and salt to the egg-coconut milk mixture and stir until a smooth, thick batter forms with a consistency similar to pancake batter.

Heat the oil in a deep pan or wok over medium-high heat until it reaches 170°C (338°F), or until a small drop of batter sizzles immediately upon contact.

Transfer the batter into a kokis mold (a traditional Sri Lankan press with decorative patterns) or a squeeze bottle with a piping tip.

Carefully press the mold directly into the hot oil, creating a thin coil or circular pattern, then remove the mold by twisting gently.

Fry each kokis for about 1-2 minutes until the edges turn light golden and crispy, then flip and fry the other side for another 1-2 minutes until fully golden brown.

Remove the kokis with a slotted spoon and drain on paper towels to remove excess oil.

Repeat steps 5-7 with the remaining batter until all the kokis are cooked.

Serve the kokis while still warm and crispy, either plain or with curry accompaniments as desired.