Chin chin is a crunchy deep-fried snack which is easy to make. What I love best about chin chin is the fact that it can be stored for extended periods of time if stored in airtight containers. So, here is a recipe for this great snack, enjoy!
Ingredients for chin chin
1kg Plain flour
150ml evaporated milk/150g powdered milk
275g granulated sugar
250g margarine
Two tablespoons ground nutmeg
Vegetable oil for frying
Method
- Mix the milk and sugar in a bowl. For powdered milk, mix the milk and sugar, add 150ml of water and mix well
- In another bowl, the nutmeg and flour, rub the margarine into the powder and mix until it looks like fine
- Add the Sugar-Milk mixture into the Margarine-Flour mixture and mix till you achieve a smooth but stiff dough
- Sprinkle flour on a clean surface and transfer the dough onto the surface
- Knead the dough and roll the dough flat with a rolling pin
- Cut the dough into any shape of your choice
- Heat up some oil until hot and deep fry the cut-up dough
- Stir continuously till you get a golden-brown
- Scoop the fried chin chin onto a flat plate lined with a paper towel and allow to cool
- Store in a dry container after cooling or serve with a chilled drink
Tips
- If you don’t have a dough roller, you could use a clean bottle
- Don’t cut the dough too big in step 6, as the dough doubles in size when placed in hot oil
- Fry the chin chin in batches and try not to too much in the oil at a time; this will prevent from being oil-soaked.
