How To Make Kokoro

 

Welcome back. Sit back and enjoy reading about how to make long lasting Kokoro.

This content consist of ingredients, equipment and procedure used for making Kokoro.

INGREDIENTS

• Dried corn meal
• Dried pepper
• Sugar
• Salt
• Vegetable oil

MATERIALS

• Chopping board
• Turning stick
• Plastic basket
• Sieving spoon
• Pot
• Frying pan

PROCEDURE

STEP 1:Sieve the corn meal In a bowl, add sugar, pepper and salt (for taste) to it and then mix together.

STEP 2: Boil water in a pot on a low heat cooker.

STEP 3: Add part of the the mixed ingredient to the boiled water on the cooker and stir as you add until it becomes a dough.

STEP 4: Bring out the dough from the pot, place it on the chopping board and leave it to cool.

STEP 5: Cut out the dough in small portions and roll into pencil shape till roughly sharpened on both edges. Rub leftover of mixed dried ingredients on your palms before rolling to avoid dough sticking.

STEP 6: Place frying pan on a cooker, allow to dry on low heat then pour the vegetable oil in it leaving till fairly hot.

STEP 7: Put the cut rolled dough in the oil, turn with the sieving spoon, allow it fry till the dough turns light brown.

STEP 8: Remove the doughnuts from the oil with a spoon and put in the plastic basket to sieve out the oil from it.

STEP 9: Spread in a tray to allow it cool.

STEP 10: Keep in a air-tight container to avoid softening.

I hope the above steps easily helps you get your lovable Kokoro.