Chin Chin
Chin Chin is a deep fried Nigerian snack made primarily from flour, sugar, butter and eggs. It is very often, sweet and crunchy and shaped into mock 1 inch cubes. Chin Chin is quite simple to make and doesn’t require a whole lot of fussing.
It is also, often found as a street snack in Nigeria or even in supermarkets and is sold in clear/transparent plastic/ziploc type bags. You can also find Chin Chin outside Nigeria, either in Nigerian restaurants, as a snack at Nigerian parties or sold via online vendors.
Required: Strong teeth ‘wey dey kakaraka!’ Lol, just kidding!!
To make Chin Chin, here’s what you’ll need:
| Prep Time: 10 Mins | Cook Time: 6-12 Mins | Difficulty: Easy | Serves: 1-2 |
- 1 cup all purpose flour
- 1 egg
- 3 tbsps butter
- 3 tbsps granulated white sugar
- 1/2 tsp salt
- 4-6 cups vegetable oil (for frying)
1. In a dry, clean bowl, add dry ingredients: flour, sugar and salt. Mix
2. Add butter in bits around the flour
3. Using your fingers, work butter into flour till you get a fine breadcrumb consistency
4. Make a well/hole in the middle, break and add egg into the well
5. Using your hand(s), work egg into flour
6. Keep working egg into flour till it looks like this (don’t cheat by adding water or more butter!)
7. Using a cutting board & a rolling pin, roll out the dough (just once! don’t stretch then re-roll!) till it’s about an inch thick
8. Using a sharp knife, cut *into* the dough vertically
9. Still using the knife, cut across the dough horizontally (preheat oil at this point)
10. Gently pull apart/separate the cut dough
11. Test the temperature of the oil by dropping in a small piece of dough; wait till it turns golden brown
12. Add the rest in batches (I did 2 batches). Avoid over-crowding & fry for 3-6 minutes till golden brown
13. Transfer to paper towel once done frying to drain excess oil
And you’re done! Allow cool before eating… don’t burn your mouth now!
Texture shot
Alright, I imagine some must be wondering ‘ugh, all that oil! I wonder if Chin Chin can be baked instead?’ Sadly, no, Chin Chin cannot be baked. See why for yourself:
Start from step 10
14. Preheat oven to 350 degrees
15. Layer some wax paper on a baking pan
16. Let bake for 10-15 minutes on one side before turning
17. After about 30 minutes in the oven, this is what you get. Hot mess much?! (see notes for more info!)
Notes:
- The texture of the dough should be stiff and not stretchy, like say dough for meat pie. This is really important, because if it’s not stiff enough, you won’t have the crunch. The again, even though it should be stiff, it will still have some ‘give’ to it.
- The dough should by no means be sticky icky! i.e it should not stick to your hands too much, if at all.
- There is no need to sprinkle some flour to the rolling pin or board, because since it’s not sticky, it shouldn’t stick to the pin/board, but come away easily, though you might have to gently pull it back in some instances.
- When you cut the dough, try to press the knife into it till you hit the board as opposed to pulling/dragging the knife through it so as not to stretch the dough.
- When you do the heat test for the oil, the dough will sink to the bottom, rise up and sink halfway down. Once it’s hot enough, the dough should fry either halfway down or float.
- If you don’t like your Chin Chin too crunchy, fry for about 3-4 minutes. If you want it crunchier, fry for up to 6 minutes.
- For the Baked Chin Chin, you could bake it longer, but it’ll be counter-intuitive as it’ll get chewy almost.
- You could also try baking it at 400-450 degrees, but that does no good, because the outside will cook/bake faster and even burn, while the inside remains kinda soft/chewy.
- Frying, as unhealthy as it might be, is really the only way to get the true Chin Chin taste. It’s very similar to baked plantains, which just don’t taste as sweet as fried plantains.
- The addition of things like milk and baking powder are really not necessary. Milk will serve to change the texture of the dough, thereby making it softer than it needs to be, while baking powder, on the other hand (a rising agent) will make it crunchier than it needs to be. If you do want to try adding baking powder, use 1/2 a tsp.
- Chin Chin can be refrigerated after frying and kept for up to a week or two.
- If you want to make a bigger batch, double up on the flour, gauge sugar carefully so it’s not overly sweet; so for instance to serve 2-4, use 2 cups flour, 2 eggs, 4-5 tbsps sugar, 1/2 stick butter etc
- You also want to use ‘clean’ oil, not oil that’s been used to fry a whole bunch of other stuff, like chicken, goat meat etc., it should be relatively clear. If you used the oil to fry something like plantain, that would be okay, but if you used it to fry any meats, drain it and add a new batch of oil as you don’t want the flavor(s) to transfer over to the Chin Chin.
- You also don’t have to use the standard 1 inch cube shape, get creative and shape it differently! Use cookie cutters if you like or fold/roll over if you prefer.
- Grate some nutmeg into it if you prefer, but it is optional.
- You can use any type of ‘clear’ oil; I was out of Canola oil, so Vegetable Oil sufficed. You could use Corn Oil also.
(Whew! Did ya get to the end of this?! Bravo, Bravo!!)
Enjoy…
Chin Chin,
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216 Responses to "Chin Chin"
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Hi aunt yetty!
I tried chin chin yesterday, but the recipe I has was with milk and without eggs and it turned out very horrible, and I’m just so scared to try it again with your recipe cus my mum will strangle me 4 wasting so much flour and all (lol) so can I be assured it’ll turn out great?
Hey Busola!
Aww, sorry to hear your first attempt didn’t go so well! I’ve never used milk/eggs to make Chin Chin and my recipe requires simple, basic ingredients, so I don’t foresee you having another problem.
I’m confident you should be fine if you follow the recipe as stated. If in the process, you run across any issues, just leave a comment/email me and I’ll be sure to respond quickly.
Good luck! Moreso, so your mum won’t be upset! ;)
Keep me posted!
Tanks so much for the recipe.There was a time I tried makin chinchin and the dough was too stretchy while rolling.As I rolled,it came back to its position.What could be responsible?
Hey Dolapo!
You’re welcome! I think the dough might have been over-worked. So, maybe you kneaded it longer than you needed to, making it softer and stickier than necessary and as such, it kept shrinking.
Only work the dough as long as is necessary to get it to the point where you can roll it out without any problems and start cutting into it.
If you try it again, let me know how it goes!
Hi yetunde!!
The last two times I’ve tried to make chin chin, its turned out terrible. Its quite disheartening, I feel like I’ve lost my mojo that I got from you :p the chin chin ends up looking like rocks after frying instead of the smooth look its suppose to have. Any suggestions as to why it might turn out this way?
Hey Teju!
Oh no! I’m sorry to know that. We definitely need to work on getting your mojo back, can’t lose that! I’m trying to imagine what you mean by it looking like rocks and while I’m not quite sure, I think it would be an issue with the dough. Perhaps, the flour is a bit much, so it’s becoming harder and possibly rougher than it should be.
Did you use exact measurements for the flour, being careful when rolling it out not to add excess to the board/rolling pin?
This is great! I am more interested in the aspect that has to do with creativity. Please can honey be used in place of sugar when producing chinchin? How can cookies cutter help during mass production and how best can one mass produce like half a bag of flour per day? Regards!
Hey Abayomi!
You can use honey, but keep in mind that you would need to use a larger amount of honey to get the Chin Chin sweet and since honey is a liquid, it will change the consistency of the dough and you would have to play around with the measurements for the flour to get it right.
Cookie cutters, provided they will give the same shape or similar to the Chin Chin shape, then they might work. Half a bag of flour by standard Western measurements is not that much, so I’m assuming you mean the much larger bags similar to those large bags of rice or garri. In that case, you could probably make the dough ahead one day and knead the dough the next morning, before cutting and frying.
Hope that helps!
wow thanks for your chin chin procedure.
Hey Golly!
You’re most welcome :)
Hi Sis
I tried making chin chin but i keeps bubbling …how do not avoid the bubbles it makes the chin chin difficult to fry
thanks
Hey Bisi!
Do you mean the Chin Chin dough bubbles when frying? If so, the bubbles mean there are pockets of air in the dough, which cause it to bubble up when frying. I wouldn’t consider it to be a major issue, but if it bothers you, then you’d probably need to knead the dough firmly yet gently to ensure that there are no air pockets. You don’t need to over-knead the dough, just for a few minutes at a time, occasionally punching the dough down.
Hope that helps!
Hi Yetunde
Thanks for all ur recipes..way awesome & helpful. I followed the recipe to the “T” yesterday and my dough was sticky icky…i couldnt have rolled it with that consistency. I tried adding flour and the end product wasn’t so great. Seemed tough & dry, plus my oil was too hot so that didn’t help cos it mostly got burned :-). I checked the Notes section for what to do with sticky icky :-) but nothing was mentioned. What i do next time i try the recipe again…Thankssss
Hey Bobo!
You’re most welcome! Sorry to learn your dough wasn’t right! Sticky dough can be one of two reasons: either too much liquid or egg OR the use of butter/margarine that had a lower fat content. Was the butter you used low fat? I use regular fat content.
To remedy sticky dough, you can pop it in the fridge uncovered for an hour and while I didn’t specify a size for the egg, ensure that it is not too large. I often use medium sized eggs, sometimes large, but rarely.
Hope that helps! Let me know how your second trial goes!
Hi. I just made a batch of chin chin and they turned out soft even though i added baking powder. What do i do to make them hard and crunchy?
Hey Sophie!
I don’t typically add baking powder to Chin Chin. Baking powder is a rising agent and you don’t really need Chin Chin to rise, so there is really no need for it. Try omitting the baking powder next time and following the recipe with just flour, salt, butter, egg and sugar and fry it a bit longer if you’d like it harder. Say for about 6-7 minutes.
Hope that helps and keep me posted on your next attempt!
Hello, I tried this recipe and chinchin turned out perfect! Had tried a recipe that used water earlier. That didn’t work. Also tried puff puff and buns. Great but not yet perfect.
Hey Uzo!
Glad it turned out perfect! Trial and error makes perfect, so don’t give up on the Puff Puff and Buns just yet ;)
For 500g of flour, how many eggs should be used. I also use milk Ŧ✽ make it rich. I was also taught Ŧ✽ use water afta d egg
Hey Goldie!
500g of flour would be about 2 cups, so I would just double the egg, making it 2. I don’t use milk or water, but if you’d like to, by all means, go right ahead!
Thank you so much for the recipe!
I was just wondering, about how many pieces does this recipe make?
Hey Bethany!
I didn’t count the pieces, but I imagine it should give somewhere between 1 and 2 cups.
Hope that helps!
Hi great site, you can bake chin chin, I bake chin chin nearly every week!
the trick is to spray a baking tray with some oil, or spread oil thinly with a pastry brush, spread the cut chin chin dough ( step 10 in the pictures above) on the tray and spray with oil, bake for 20 min at 170 degrees, half way through baking use a slotted spoon to turn the chin chin over, so it’s a brown all over.
Voila baked chin chin done. My kids love it! The chin chin is normally a bit soft at first but then hardens after a day or so.
Hey Aby!
Thank you! That’s good to know, especially for Chin Chin lovers on a healthy kick! Every week though? Do you make it for sale or for personal consumption?
Hi there, Personal consumption!! my kids love it in their packed lunches and I take it to work as a healthier snack ! a girl needs her carbs!
Brilliant site keep up the good work
Nice! Thank you! :)
Hurray! I got the chinchin made with honey. I will be willing to receive orders 4rm whoever is interested. A lot of people love it. So, I now produce in commercial quantity.
Hey Abayomi!
Awesome! I would have loved to see photos too! How did it taste?
Yetunde thanx for d recipe. I want to know how long can chinchin containing milk last? Ur recipe is very easy to understand, u made everything it very clear even to a novies. Thanks
Hey Oluchi!
You’re welcome! I haven’t made Chin Chin with milk before, so I can only guess here. With milk being a dairy product that goes bad quickly, I would say that Chin Chin with milk in it would probably last at best a couple of days if kept at room temperature and a few days if kept refrigerated.
Hope that helps! (Thank you! I try to write recipes so that folks can go away from it knowing more than they knew about the dish before reading my recipe!)
Aunt Yet be excepting my comment bcos right now I want to try ur recipe for chinchin.
Hey Ajayi!
How did it go?
It taste greate! Most adults like it. I’ll like to send you a mail on this for further discussion. Regards!
Nice! Good for you! Feel free to email me yetunde@avartsycooking.com
While making chinchin can one use milk flavour instead of milk, and what is the advantage or disadvantage of using milk flavour.
Hey Favor!
I’m not entirely sure what you mean by milk flavor. I imagine it would be something flavored to taste like milk, but if you’re going to use that, you might as well just use the real thing. One drawback of using milk is the propensity for the Chin Chin to go bad quicker.
There is no harm in trying a small batch to see how you like it or make one small batch with milk and another small batch without milk and compare to see which you prefer.
Hope that helps!
dear yetunde pls what do i use cut my chin chin since i produce commercially?
Hey Angela!
I’m not too sure, the only way I know is as described in the recipe, using a knife. For a larger scale operation, that can be slower and more time consuming, Perhaps, you can get a welder to create something from metal in a medium to large square shape with small square cutters in there. You could also try a pizza wheel or cutter, which works like a knife, but it rounded, so it will probably make the cutting much faster.
Hope that helps!
hi yet,tanks 4 ur recipe. pls i just started producing commercially but am not making profit. pls what do i do?
Hey Jane!
You’re welcome! I’ve never sold Chin Chin commercially before, but if you’re not making a profit, here are some of my recommendations:
-Re-evaluate your recipe, are you using mine or a different one? Whichever one you’re using, look at it again and see where you can tweak it. Does it need to be sweeter or less sweet, too crunchy or not crunchy enough…
-Cost; do your customers think it’s too expensive for the quantity and quality they’re getting? Do a customer survey and just ask them what they think of your Chin Chin, be prepared for brutal honesty!
-Packaging; what’s your packaging like? is it in plastic/nylon bags or do you make it look pretty in fancier packaging?
Take a look at those and keep me posted! Good luck!
-Freshness; do you make them everyday or do you sell left-overs?
Hi Yet, Thanks for letting me know that water is not needed.I have always added water to chin chin,never got a satisfying result.
Hey Joke!
You’re welcome! Keep me posted on how you like this version!
Aunty Yet, l’ve never tried preparing chin chin without water before but with ur reciep l’ll try and get back to you. Pls if l’m using 10 cups of flour do l have to use 10 eggs? Thanks and keep up the good work.
Hey Shaibu!
I’m waiting to hear back on how you liked the recipe! If you’re using ten cups of flour, I highly doubt that you’d need 10 eggs. I’d recommend you start with 3-4 eggs, slowly mix them in, gauge the consistency and if it’s fine, then you don’t need to add more. If it’s not alright, then add one egg at a time till you get the proper consistency.
Hope that helps and thanks!
Wow!this is d best recipe I’ve seen.I tried it and everybody was hailin me dat dis is d best chin chin they hv tasted.I was a star!tnx to u though!*i added milk and bakin powder*
Hey Tynna!
Thank you! Glad your crew enjoyed it! I love that you customized the recipe too, so you indeed are a star!
Love your recipe. I’ve always used milk, eggs & nutmegs for my chin chin and it always comes out really tasty and it lasts for a while. My hubby and friends always ask for more. but it’s too stressful. Is there a way to reduce the stress? Thanks for doing this. Lots of love
Hey Morenikemi!
Thanks! How long is a while in terms of how long it lasts with milk and eggs? The only thing I can recommend to reduce the stress of making chin chin so frequently is perhaps making the dough ahead of time, like a day before and then doing the cutting and frying the next day.
Keep me posted, hope that helps!
Hi Yetty,
I did’nt reply before now cos i wanted to be accurate with my feedback. made chin chin one month ago and i just finished the last ‘batch’ now(used it as snack in d office). it had milk and eggs(4 eggs).
Tried making the dough a day b4 bt i was scared it mait be too crunchy cos i like my chin chin very soft. instead i prepared it as early as 4am!! bt it did relieve me a bit.
Thanks
Hey Kemi!
Glad you made the recipe work for you! Soft or crunchy, at least you were happy with the final results!
You’re mot welcome :)
I must say Ms Yetunde, this recie is very good. I make chinchin with it and even taught a friend with it. Basic ingredients and lovely outcome. A sprinkle of nutmeg and and few drops of vanilla extract makes it designer.
Hey Joyce!
Thank you! I love that you learned it and taught someone. I agree, the nutmeg and vanilla will give it more life!
Hi Yetunde
Welldone for well organised chinchin recipe.I tried my hands on it,but it became very soft after the addition of the butter.Please what the equivalent of the 3tbsp of butter in gram?
Hey Liz!
Thanks! Perhaps the amount of butter was a bit more than it needed to be. Try adding the butter in small increments and gauge the consistency as you go along. 3 tbsp of butter in grams will be the equivalent of 42.6grams as 1 tbsp is 14.2 grams.
Hope that helps, keep me posted!
Hi Yetunde,
Thanks for your recipe and all the tips.
My ‘oyibo’ friends love chin chin but are always scared of loosing a few teeth. You know what I mean.
Can you give me some tips on how to make chin chin with something like a biscuit crunchiness?
Hey Olu!
Apologies for the delayed response! Lol, like I said, teeth wey dey kakaraka!
For a crunchier chin chin, try using a tiny bit of cornstarch to the recipe and perhaps using just the egg white and leaving out the yolk.
Try it out and keep me posted!
You may also fry the chinchin just till when it looks done. It is softer that way.
Thanks for the tip Joydanda!
Wow, your recipe is good.how long can preserve chinchin when selling it out
Hey Folaranmi!
Thanks! I’ve never made chin chin for commercial purposes before, so I really don’t know how long you can preserve it. Using this recipe, my guess would be no more than a couple of days at the very most.
Great work you are doing here Aunty Yetunde, thumbs up! I actually tried your recipe and it turned out great but please can one use a small amount of water to buttress the egg in the case of a larger production? I tried four cups and ended up using 4 big eggs, i want to know if water or milk is an alternative. Thanks.
Hey Kehinde!
No aunty here o, making me older than 28! ;) You could try using water instead of milk, reason being that if milk is added, you’d have to sell it quickly for fear of the milk making the chin chin go bad after some time.
Hope that helps!
Hi Yetty,
luv 2 attempt ur recipe but a little bit confused wit wat u mean by cup. Is it empty milk tin?
Hey Ameen!
I use measuring cups, see post http://www.avartsycooking.com/2009/12/my-measuring-guides-for-cooking/
I will work on a post comparing the measurements for tins and cups.
Hello Yetunde,l tried ur recipe and it was great, though l added a little coconut oil and vanilla flavour. Pls l want to produce for commercial purpose, can u send me d recipe for 4kg of flour. Pls how do l make a sweet and spicy plantain chips? Thanks
Hey Shaibu!
Glad it came out well and I love your additions as well. I’ve never made chin chin for commercial purposes before, but if you’re making larger quantities, you can convert the ingredient quantities and scale it up as needed.
I’ll add the plantain chips to my requested recipes list, I can’t promise a delivery date though, you’ll just have to stay tuned ;)
Hope that helps!
Thanks dearie. It’s a nice recipe for chin chin.
You’re welcome and thanks!
I can’t believe I made chin chin, I mean I really did, this is coming from a guy that has no kitchen experience. This recipe was great, thank you very much. My African roommates liked it as well
Hey Ndubisi!
Good for you! First time for everything you know :) Glad your roommates enjoyed it too. I hope that gave you the confidence to try out other recipes.
Hello yetty,
I ve like ur recipe,but I noticed that water or sprite was not included and I ve seen people add water and flavours? Is it better to work with jst the eggs?
Hey Haywood!
Thanks. I prefer to keep it simple with just eggs, you could add some water, but keep in mind that the water will change the consistency of the dough and make it more watery and not as firm. If you keep adding flour to get the right consistency, you will change the proportions of the ingredients, thereby altering the final results.
I haven’t heard of sprite being added to Chin Chin, but you can always make a small test batch and see how you like it. There should be no harm in adding flavorings such as vanilla.
Hope that helps!
i made some chinchin yesterday but i noticed it was light and not crunchy, what may be the cause. Although, i added egg, milk and water and it was sticky in my hand.
Hey Damilare!
You have your answer! Egg, milk and water! The combination of the three is the likely culprit and I would recommend taking out the milk and egg, using just water if need be or just the egg, but no milk or water.
Hope that helps!
Hi Yetty,
Love ur recipe especially the details, I want to know what happens if egg is left out. I will also like plantain chips recipe cos I want to produce both for sales. Thanks
Hey Ayonike!
Thanks. The egg serves to add protein to the Chin Chin, it also acts as a binding agent for the dough. If you leave it out, the dough won’t hold together, you could probably substitute the egg with water if you prefer.
Will add Plantain Chips to my list of requests. You’re welcome!
Was all ready to make my chin chin and we only have olive oil! Will extra virgin olive oil work as well?
Hey Fredrique!
Olive oil is typically not recommended for frying as it loses it’s nutritional value at high heat temperatures and Chin Chin needs to be deep fried at a high temperature. So, unfortunately, I can’t recommend it. Take a trip to the store for some other vegetable oil! :)
Thanks for the response! One more question – can I melt the butter? Because I ended up “cheating” and adding water…and an extra egg.
Hey Frederique!
Apologies for the delayed response. I wouldn’t recommend melting the butter as you’re making a dough not a batter, so melting the butter might throw off the consistency of your dough. Adding a tiny bit of water should be fine without making too much of a difference that might affect the finished product.
Hope that helps…
Hi, I came across your website and I love every bit of your explanation. More wisdom from God to you.
Hey Opeyemi!
Amen, Thank you! Glad you’re enjoying it :)
I make my chin chin with milk nd milk flavour, baking powder too. it comes out nice. i even add orange fruit juice, my chin chin now has a yellow colour inside. tastes great. are my variations healthy, despite the good taste?
Hey Michael!
Variations are always good, however, just be sure they don’t compromise the final taste. As far as them being healthy, the extra ingredients you’ve added, don’t seem too far fetched and won’t make it more or less healthy. However, I’m just on the fence about the orange juice. Any particular reason why you added that? Did you use fresh or pre-packaged orange juice?
I don’t think it’s a necessary ingredient, if you seek the tartness of the orange, I’d instead grate the zest/skin of the lemon (after washing it) and add some of it to the dough at the mixing stage.
Hope that helps!
Just came across your website. I haven’t tried this yet but looks very easy. Thanks for taking time out to do this
Hey Tolu!
Welcome to our community! It’s pretty easy and if you happen to run into any issues, be sure to let me know, so I can help out.
You’re welcome :)
I made chin chin for the very first time tonight and thanks to your recipe it came out perfect.
Hey Lola!
Awesome! I’m glad it worked out!
hello, thanks for sharing knowledge. Pls i have been using your recipe for a while now and the chin chin turns out fine, so i tried making a larger batch for commercial means but it doesn’t just add up. Pls is there something i could add or do to make it rise and get more out of every batch. Thank you.
Hey Olajumoke!
You’re most welcome. I’ve never made it for commercial purposes before, but I imagine you’d have to scale the original recipe batch by batch till you get it right. You’ll have to experiment a bit to figure out the right amounts of all the ingredients.
i want to make a white chinchin ie the chinchin will be white after frying but i cant pls give me d recipe and method of preparation
Hey Ngozi!
I’ve never heard of white chin chin before. In order to accomplish that though, you’d have to come up with another method other than frying as frying will most definitely give brown results. You’d also have to keep the dough in mind too, as the dough is yellow due to the butter, so you might want to consider using shortening which has a white color and try that in place of butter.
The other cooking methods would be steaming or baking, perhaps even boiling, but you’d be missing the crunch which is the essence of chin chin.
I followed your recipe, and the chinchin came out perfect.thanks a lot.
Hey Biodun!
Glad it came out well, you’re most welcome!
Hello,
Thanks for the recipe. Pls provide the recipe in grams or pound. As cups work out defferently base on ur region
Many thanks
Hey Tim,
You’re welcome! Yes, you’re absolutely right. For future recipes, I plan to do conversions as I’ve realized over the past few recipes, that everyone has different conversions based on their current location.
Wanted to make soft chin chin, but ended up having a crunchy chin chin, i’m i suppose to use milk and egg at the same time to achieve it? cos i used only milk.
Hey Tolu!
Chin Chin is typically designed to be crunchy due to the ingredients in it. To make soft chin chin, you could try reducing the frying time and perhaps adding an egg in addition to the milk will give the results you seek.
I’ve never added milk or eggs to it before, but if you added just milk and it didn’t work, try adding water and an egg or milk and an egg and see how that works.
Hope that helps!
hi Yetunde,
thanx for the recipe……i tried it out and was really fantastic…..tanx a mil
Hey Tutu!
You’re most welcome and I’m glad it turned out well, congrats on that!
Hiya Yetunde
I’ve always wondered how chinchin is made cos I really love dem so much.
Its so annoying when u have to buy a pack of chinchin for about a. hundred bucks with only about 50pieces of d chinchin in the small annoying pack. But thanks to you for the DIY. Almost ran mad when I actually counted the pieces and found abt 50 in d pack. Lol
Now my question is; with regards to d measurement of d flour, u made mention of using a cup. What kind of cup do u actually mean? Is it d regular milk tin like peak milk tin?
Hey Melvin!
Lol, I can’t believe you actually counted how many pieces came in a bag! For the measurements, see this post for the measuring cups I use. I’m working on a section of the site to feature conversions, for a future release.
A small cup of tin milk will probably be about half the cup I use, while the regular tin will be well over 1 cup, so perhaps 2.5 cups, if it’s the same powdered milk tin I’m thinking.
Tnx for d recipes Yetty, I want to go into the chin chin biz but my challenge is getting my plastics sealed which I don’t knw hw it is being done. Like d ones u get in d supermarkets. Tnx
Hey Funke!
You’re most welcome :) You would have to seek out a manufacturing/production plant to assist in sealing the bags professionally. I’m unsure of any, but you could ask at local markets or supermarkets or search the newspapers, as you might come across one.
Good luck on your new business!
Thanks for the recipe. Going to try it today. I’m on a diet so would have to reduce sugar by 50% and eliminate the salt. I hope these are not essential?
And I am also leaning towards trying all natural whole wheat flour.
Hey Jumoke!
Don’t call it a diet, call it a lifestyle change, diets never work! Salt is not essential and reducing sugar will work, it just won’t taste as sweet, perhaps try using coconut sugar if you can find it, it’s healthier than refined white sugar. I haven’t tried whole wheat flour for chin chin before, but there’s always a first time for everything, so I’d say go for it, keep me posted on the outcome!
Thank you so much for the recipe. My first time but very easy to follow, straight forward. It came out perfect, had fun doing it too!
It turned out to be too sweet for me, will try reducing the sugar next time.
How do I get it more crunchy? I tried frying it for longer but tasted burnt.
Oh…I’ve just followed your recipe for puff puff with a hint of nutmeg, it’s in the oven. Will let you know how I get on. Unheated oven!
Thanks and God bless you
Hey Yvonne!
You’re very welcome! Try using corn oil to fry and perhaps a touch less butter/margarine. How did your puff puff end up turning out? For a minute there, I thought you meant baked puff puff!