Chin Chin
Small, crunchy, deep-fried pastry, a popular snack in Nigeria. This version uses coconut milk instead of dairy milk for a dairy-free take.
Ingredients
- 3 cups All-purpose flour
- 1/2 cup Coconut milk
- 1/2 cup Granulated sugar
- 1/4 cup Vegetable oil
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
- 3 cups Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the flour, sugar, nutmeg, and salt.
- 2Add the vegetable oil and coconut milk to the dry ingredients. Mix well until a dough forms.
- 3Knead the dough for about 5 minutes until smooth and elastic.
- 4Divide the dough into smaller portions. Roll out each portion thinly on a lightly floured surface.
- 5Cut the dough into small squares or strips using a knife or pastry cutter.
- 6Heat the vegetable oil in a deep frying pan over medium heat.
- 7Carefully add the chin chin to the hot oil in batches, making sure not to overcrowd the pan.
- 8Fry until golden brown, about 3-5 minutes.
- 9Remove the chin chin from the oil and drain on paper towels.
- 10Allow to cool completely before serving. Store in an airtight container.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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