Ingredients.
1. Grindered yellow corn,
2. Two tablespoon of sugar
3. A pinch of grated Ginger(optional)
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4. A pinch of Chili Pepper (optional)
5. A pinch of Salt and mix all well.
7. Water
8. Vegetable oil for frying
STEPS.
1. Pick out the all the dirt in your yellow corn and grind to powder. Or you can buy the powdered yellow corn meal from the market. (But I will prefer you grind it yourself. With that you can take your time to remove all the dirt)
2. Measure one cup of the dry corn meal and divide it into two parts. (Half cups each)
3. In a small bowl, add half cup of the cornmeal, sugar, pepper, salt and grated ginger. Mix thoroughly and set aside
4. Pour half cup of water into a pot, allow to boil.
5. Once its boiled, add the mixed corn meal to the boiled water, and stir continuously till it thickens and elastic scrape off the dough from the ladle and cover or scoop in a plastic wrap and set aside to cool down to touch.
6. Place the corn meal in a big bowl, cover and leave to cool completely.
7. When it is cooled, add the remaining dry cornmeal and knead until smooth.
8. Cut out a little portion, and place on a flat surface(add a little cornmeal on the surface so that it is not sticky) and roll it out to form the popular long finger like shape.
Rolling out the kokoro you need to roll the tips (both ends) to be thinner than the middle part
You can even come up with your own shape. Repeat this process for the remaining dough till all is done.
9. Place your frying pot on the burner, heat enough oil and allow to get hot to about 350 degrees F. Knowing the temperature of the oil is very important, don’t allow to get too hot because you don’t want the tips of the kokoro to get burnt.
You can test the oil by dipping the thin part of a ladle into the oil, if it sizzles it’s hot enough you can start to frying. Fry the rods shaped dough till its hardens or golden brown.
10. Remove the Kokoro from fire
Peoplesmind
