How to make it
7 steps. Take it one step at a time.
In a large mixing bowl, sift together the flour, sugar, ground nutmeg, salt
In a large mixing bowl, sift together the flour, sugar, ground nutmeg, salt, and baking powder until well combined.
Add the cubed butter
Add the cubed butter to the dry mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Whisk the egg and milk together
In a separate small bowl, whisk the egg and milk together. Gradually pour the liquid into the flour mixture, mixing with a wooden spoon or your hands until a stiff dough forms.
Turn the dough onto a lightly floured surface
Turn the dough onto a lightly floured surface and knead gently for about 1 minute until smooth. Do not over-knead.
1 minRoll the dough out
Roll the dough out to about 1/4 inch thickness. Use a knife or pizza cutter to cut the dough into small squares or strips (about 1cm x 1cm).
Heat the vegetable oil
Heat the vegetable oil in a deep pot or fryer to 180°C (356°F). Fry the dough pieces in batches, stirring occasionally, until they are golden brown and crunchy. This should take about 3-5 minutes per batch.
5 minUse a slotted spoon
Use a slotted spoon to remove the Chin Chin from the oil and drain on paper towels. Allow to cool completely before serving.
A little kitchen wisdom
Ensure the oil is not too hot; otherwise, the Chin Chin will brown too quickly on the outside while remaining raw inside. For a crunchier texture, roll the dough thinner.
