Sri Lankan Rose Cookies

These sweet fried cookies are perfect to share with friends and family over the holiday season.


2 cups rice flour
1 cup coconut milk
3 tbsp granulated sugar
1 egg, lightly beaten
1 tsp. salt
oil, for frying
icing sugar, for dusting
Total Time: 20 min


Heat oil to 400°F in deep fryer.

Combine rice flour, coconut milk, sugar and salt, adjusting with water as necessary to form a thick batter. Add in egg, and stir to combine.

Heat a Sri Lankan rose mould in oil for 5 seconds, dabbing excess oil on a paper towel.

Dip three quarters of the mould into the batter, lift it up and dip it into the hot oil. After about 3 to 4 seconds, lightly shake the mould to release the cookie.

Cook until golden, remove with tongs, and drain on a paper towel.

Repeat until you have made desired number of cookies. Sprinkle with icing sugar once cookies have cooled slightly.