Add the room temperature butter and mix till well until combined and the mixture has a crumblike texture.

In another bowl, mix together the eggs and milk, add the egg mixture into the flour mixture and mix to form a dough (add some sprinkles of water if too dry and couldn't form together) then leave to rest for 10 minutes.

Transfer the dough onto a floured working surface and lightly knead till smooth and no longer sticky.

Heat up oil (about 1-1/2 litres) in a frying pot or pan for 10 minute or till hot enough.

Gently collect some batches of the raw chinchin an place in the hot oil. and start frying the chinchin in small batches. Start stirring immediately with a spoon, shaking from side to side till all the pieces of Chin Chin come apart.

Keep stirring at intervals till the Chin Chin turns golden brown. When it browns to your liking, scoop into a sieve lined with a paper towel to drain the excess oil. Then fry the rest of the diced raw chin chin in batches

Spread them out in a tray, allow to cool down completely and store in an airtight container, it can store for up to a month that is if you don't finish it on the first one week lol.