The Best Chinchin Recipe
A Perfectly Crunchy, Rich in flavour and Quite Addictive Chinchin Recipe.
#oct1strush
The Best Chinchin Recipe
A Perfectly Crunchy, Rich in flavour and Quite Addictive Chinchin Recipe.
#oct1strush
Cooking Instructions
- 1
In a bowl, mix together all the dry ingredients (flour, sugar, baking powder, a pinch of salt, freshly grated nutmeg, milk flavour if using the powdered one).
- 2
Add the room temperature butter and mix till well until combined and the mixture has a crumblike texture.
- 3
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.
- 4
Transfer the dough onto a floured working surface and lightly knead till smooth and no longer sticky.
- 5
Cut out a portion of the dough (about the size of a golf ball). Roll the dough into about 1/8 inch thick.
- 6
Cut into 1-inch squares or thin strips (about 1 by 5 inch) using either a knife, a pizza cutter or a pasta maker.
- 7
Heat up oil (about 1-1/2 litres) in a frying pot or pan for 10 minute or till hot enough.
- 8
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.
- 9
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
- 10
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.
- 11
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