This recipe brings back memories of my mother’s kitchen, especially during Christmas, where the aroma of freshly fried chinchin filled the air. It's a versatile treat that can be fried for a crispy texture or baked for a healthier option. Perfect for sharing with family and friends!
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Mix all dry ingredients in a mixing bowl.
Rub in the butter until well incorporated.
Add eggs and evaporated milk, then mix well.
Add a cup of water and knead the dough thoroughly.
Set the dough aside and allow it to rest for 20 to 30 minutes (optional).
Cut the dough into desired shapes.
Fry in hot oil until golden brown or bake in the oven at 170 degrees Celsius until golden brown.
For a healthier option, opt for baking instead of frying.
Ensure the oil is hot enough before frying to avoid soggy treats.
Resting the dough allows it to become more pliable and easier to shape.
Can I use regular milk instead of evaporated milk?
Yes, you can substitute evaporated milk with regular milk, but the flavor and richness may vary slightly.
Can I skip the nutmeg?
Yes, you can skip the nutmeg or replace it with another spice like cinnamon for a different flavor.
How do I know the oil is hot enough for frying?
Drop a small piece of dough into the oil. If it sizzles and rises to the surface quickly, the oil is ready. You can also drop a bulb of onion in the oil for flavor and aroma enhancement.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and cooking.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser, and you might need to adjust the liquid quantities slightly.
