COCONUT SUGAR CHIN CHIN

Ingredients:

2 cups all-purpose flour

½ cup sugar (adjust to taste)

1 tsp baking powder

A pinch of salt

¼ tsp nutmeg (optional)

3 tbsp margarine or unsalted butter

1 egg (optional, for richness)

⅓ cup coconut milk (or water, as needed)

Vegetable oil (for deep frying)

Instructions:

1. Mix Dry Ingredients:

In a bowl, combine flour, coconut sugar, baking powder, salt, and nutmeg.

2. Add Butter:

Rub in the margarine or butter with your fingers until the mixture looks like breadcrumbs.

3. Add Wet Ingredients:

Beat the egg and mix into the flour mixture (if using). Slowly add coconut milk or water while mixing until you form a soft, non-sticky dough.

4. Roll and Cut:

On a floured surface, roll out the dough to about ½ inch thick. Cut into small cubes or strips.

5. Fry:

Heat oil in a pan over medium heat. Fry chinchin in batches, stirring continuously, until golden brown and crunchy.

6. Cool and Store:

Remove and drain on paper towels. Allow to cool completely before storing in an airtight container.

Tips:

Coconut sugar gives a brownish color and a caramel-like taste — perfect for a unique twist.

For extra coconut flavor, sprinkle some toasted coconut flakes after frying.

You can also bake them at 175°C (350°F) for 20–25 minutes if you prefer a less oily version.