Sift the flour into a bowl add milk, sugar, nutmeg and salt and egg. Mix thoroughly
Use a tablespoon to scoop the margarine in small bits into the bowl of flour. Rub the margarine and carrot into the flour till a good blend is achieved.
Add the evaporated milk and the water to the margarine/flour mixture and mix by hand till a smooth ball of dough is formed. Add more water to get a smooth mix if neccessary
Cover and leave the dough to rest for about 10min
Place the dough on a flat surface and knead with your hands to get it smoother
Roll out the dough to 5mm thickness with a rolling pin
Cut into a desired sizes, you can cut chinchin into any fun shapes but ensure that it is atmost 5mm thick. My favorite way is to cut chinchin into trapezium
Deep fry in hot vegetable oil. Stir while frying. Enjoy
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