The Nigerian Chin-chin is one Christmas family tradition that we always made while growing up. We (my siblings and I) always had fun helping mum with the cutting of the rolled dough into various shapes before they were fried.
I replicated that fun with my daughter and some other children in the family. It was fun ‘playing with the dough’ and cutting the shapes. The cookie and gingerbread man chin-chin was a spur of the moment idea. It was less dangerous for the kids and more fun rather than cutting with knives.
I am not an expert on Nigerian chin-chin but I got measurement ideas from the seller and other buyers in the market, where I bought my ingredients. The chin-chin, I must say, came out perfectly crunchy, soft and sweet…I’m scared it won’t see Christmas and I’m getting ready to fry more.
May I take this time to appreciate you all for loving what I do. The comments, feedbacks, private messages, encouragement and all makes me determined to think up more food ideas for our children. The coming year will bring greater things for me and you and here is wishing you all my fans and followers a very merry Christmas.
How to make Chin-Chin
Ingredients:
- 5 cups flour/900g flour plus an extra cup for sprinkling and kneading.
- 250g butter/margarine
- 1 cup sugar
- 2 eggs
- 150 ml milk (I dissolved 3tbsp of powdered milk in 150ml of water)
- 2tbsp of powdered milk flavour (you can substitute and use evaporated milk but you will have to reduce the quantity of the milk above and add this to make it up.
- 1 big nutmeg (grated)
- Vanilla flavour (optional)
- Oil for deep frying
(You will need a clean smooth working surface and a rolling pin. if you don’t have a rolling pin, get an old beer or gin bottle, wash clean roll away. The bottle of cashew nut I bought earlier was my saving grace)
Try these snacks too
Method:
- Sift flour into a bowl and mix in the sugar, milk flavour and nutmeg.
- Add the butter, using your hands, work, mix and rub in till you get a smooth crumbly mixture.
- Break the eggs into a bowl, whisk well, add 3/4 of the milk to the egg, together with the vanilla flavour if using it. Create a well in the middle of the flour mixture and pour in the milk-egg liquid.
- Gently combine the mixture together, using both hands. Start first by covering the liquid with the flour and then continue mixing till you get a firm dough that cleans off from the bowl. Cover for half an hour.
- Sprinkle some flour on a flat surface, take a good chunk of the dough, knead and then flatten on the surface. Use your rolling pin or bottle and roll the dough flat and smooth. Cut into your desired shapes and styles. Sprinkle a little flour on them to keep from clumping together.
- Deep fry in hot oil till golden brown. Chin-chin normally gets burnt very fast, especially the last batch that is scooped out when it’s done. Try to regulate the temperature of your oil by lowering the heat when scooping out the cooked dough, as well as when adding fresh ones to fry.
Have you made your Chin-Chin? Are you still going to make yours? Share your Chin-Chin shapes with Mummy’s Yum on Instagram, Twitter and Facebook using the hashtag #chinchinfunwithmummysyum. Let’s enjoy the Christmas and Holidays fun!
Lois says
this is lovely will try it this holidays
Chioma says
That’s the spirit. Give it a shot
oluchi says
Nice one!!!!
Chioma says
Thank you Oluchi
Agatha Onyinyechi says
This is nice. I will try to make some. Keep it up and thanks
Chioma says
Sure do. Thanks
olaide omolara oladipupo says
Nice one I give it tryer I love chin chin
Chioma says
Thanks Omolara
akuoma says
You didn’t add baking powder. Was thinking that’s what makes the chinchin crunchy? Is it? Would love to know. Thank you
Chioma says
No, I didn’t add baking powder. It is a raising agent that helps dough to rise when baking. I don’t see the need for it in Chinchin and never heard about the crunchy part too. The crunchiness depends on the the proportion of butter and type of liquid (egg, milk, water) used.
Mrs Temisanren says
I am trying it now
shote fatimo says
How long does a chin chin takes
to get spoilt
Chioma says
I really can’t say but chinchin can last for weeks when fried well and stored in an airtight container.
adama says
I especially like the shapes made from the dough/chinchin, nice concept.
Chioma says
Thank you so much Adama.
chinwe stephnae says
Pls, how can I fry my chin chin without getting it burnt even though I tried to lowered the heat of my gas and also deep fried too. When I tried to fry the second set ,it soaked d oil sooo fast n I lowered d heat it was worse. Although my chin chin came out really delicious, but it got burnt or it had much oil in it. I did d soft type.
Chioma says
Chinwe, i think the temperature was too high initially and then you lowered the heat too much thereafter. You need to find a balance, use the medium heat of your gas and see if it works.
chyka says
Getting the recipe here finally 😐
Chioma says
I hope you’ll love it. 🙂
Juliet says
I like the shapes of the chin chin, a great concept. Please, is it necessary to add curry mixed spices?
Chioma says
Curry? Mixed Spices? Not in Chin-Chin Juliet.
Annie says
My chin chin is too soft what can I do to make it more crunchy?
Chioma says
Hi Annie, reduce the butter and make sure your dough is not too soft.
Fidelia says
Thanks so much, finally I can make chinchin. I followed the instruction and my chin chin came out nice, crunchy and sweet. Thanks a lot. I want to know how to make cake, meat pie nd bread very wekk. You a one in a million.
Chioma says
That’s great Fidelia. Let’s keep our fingers crossed on the others.
Cecile says
Superb receipe. Thanks a lot. Enjoying my chin chin.
Chioma says
Thank you so much for the feedback Cecile.
Etekpe Chinenye says
Is one tea spoon of salt too much for nine cups of floor for chin chin?
Chioma says
Chinenye, it is not too much.
joy. says
Hi what’s d measurement to make like one custard paint rubber of chin chin plssssss.
Chioma says
Hi Joy, i am not sure as i have never poured mine in a paint bucket but i’m thinking you may use up to 1.5kg of flour to get that quantity.
Frances says
Thank you for this recipe. I tried it and my chin chin came out nice. My family members really loved it
Chioma says
Wow, that’s great Frances. Thank you for using and enjoying the recipe, as well as feeding back here.
Kenny says
It was nice
Chioma says
Thanks Kenny.
Morenike sadiq says
Pls how do I make my chinchin last long and really crunchy
Chioma says
Morenike, i don’t know how long you want to have it last. Always put your chinchin in an airtight container or bag to keep it fresh for long.
Nkechinyere says
I want to make chin-chin with 1Derica cup of flour what are the quantities of ingredients I will add to make crunchy
Chioma says
Nkechinyere, i don’t know what the measurement is. If you can use a weighing scale to measure the quantity that fills that derica cup, then use my measurement idea to recalculate the rest of the ingredients.
Nkechinyere says
Can I use milk flavor and still add liquid milk
Chioma says
Surely you can if you want Nkechinyere.
Chichi says
Can baking powder be used
Chioma says
Chichi, if you want to. It’s optional.
Nkechinyere says
Can honey be used to make chin-chin instead of sugar
Chioma says
Now, that is something you can try Nkechinyere. Sounds interesting.
mercy says
can the dough be put in the fridge over night and used in the morning ?
Chioma says
Yes Mercy, you can do that.
Deborah says
Thanks
Chioma says
You are welcome
Okosun Regina says
Thanks so much ma’am for sharing ur recipes with us I’ve always wondered how to make my chin chin soft &crunchy until I saw your recipe and discovered my butter was the problem so I tried suing ur recipe by increasing my butter and it came out nicly so soft and crunchy thank you ma’am fir helping me sove my problem with chin chin. Regina
Chioma says
Great feedback Regina. Thank you so much.
Ogechi says
Thanks madam, but please is baking powder or yeast not needed in making chin chin?, and if you want to keep it for a long time can we but preservatives
Chioma says
Ogechi,
From my recipe, you can see there is no need for that. Chinchin can be preserved well by storing in an air tight container. I have never used preservatives, though it doesn’t last long in my house to warrant that.
Adeleye Omolola says
I just finished kneading my dough but can’t cut tonight, can I leave it till tomorrow?
Chioma says
I guess you are done by now but sure you can but wrap in a cling film or cellophane and put in the fridge. Hope it came out fine.
Joy says
Please can you give me appropriate measurement for 3 mudu of chin chin because I want it to come out fine thanks
.
Chioma says
Joy, I don’t know as I’ve never done it. You can use the recipe to make until you get the quantity you want
Love says
I love d design on d chin Chin how can I get one. D chinchin cutter I got don’t have those sweet design
Chioma says
Love, I don’t have it now. Maybe when I get it, i’ll do a giveaway. Keep following my facebook page.
jennifer says
i made my chin chin,only 500 grams but it soaked all the oil i used,i used 75cl of oil and it finished ,the raw chin chin still remained.
Chioma says
The quantity of oil you stated is way too small to fry chinchin with. Chinchin is deep fried meaning that your oil should be big enough up to 3/4 of your pot. Also you don’t fry too much at a time else it will soak…maybe that’s what happened to you.
Nancy says
I ve not made my chin chin yet.I bought 5 measures of flour
5 margerines
1 measure of sugar.
1 create of egg
Baking powder and
I vanilla flavour.
My prblm is dt i dont know wat quantity to use for the 5 measures flour.Pls ma,help me.
Chioma says
Hello Nancy, there is no unit of measure that is called ‘measures’. You need to know what was used to get that quantity of flour, like cup or was it weighed in grams or kilo, or pounds.
Olabisi says
I made my chinchin on Christmas day, followed the steps, nd it was nice.
Chioma says
Great. I’m glad it turned out well.
angela says
i will try the steps for my new year chin chin
Chioma says
Sure do Angela, and I’ll love your feedback.
sarah says
i love ur recipe it was really helpful. thanks
Chioma says
You are very welcome Sarah
zara says
how many servings does this make?
Chioma says
Zara, i really don’t know as i have never checked that neither do i know anyone who has, especially for this.
fatima says
after trying alot of recipes,i must say yours is exactly what i have been looking for. soft and crunchy plus delicious. now i dont have to worry about my toddler stressing his teeth to crack chin chin. God bless you loads
Chioma says
Bless you too Fatima. Thanks so much
Chinenye says
please can I add a grinded cinnamon. those types of chin chin d sale at Lagos islands, how do d make please. very sweet and flat
Chioma says
Sure you can add cinnamon. I don’t know the ones you are talking about.
tosin says
my chin chin is so hard pls do you know the reason
Chioma says
I don’t know. It may depend on the quantity of butter you used.
TONIA says
Pls ma have not done my chin chin yet but want to make one paint of flour. Pls ma what is/are the measurement(s) for the ingredient to be used for one paint.
Thanks a lot ma.
Chioma says
Tonia, I am really not sure the quantity that makes up one paint of flour. Anytime I do, I will get back to you, otherwise use my measurements and multiply all the ingredients to get the quantity you want.
esther says
pls wat can i but in my chin chin dat will make it soft
Chioma says
Follow the recipe Esther
Becky says
Am very happy to hear this ma but can I use preservatives powder to preserve it. Like the one used for cake
Chioma says
Chinchin does not need preservative as far as I know. It is fried and doesn’t tend to go bad likecake
Mispa mankaa says
Thanks ma, u really help me now your receipe is so good
Chioma says
Thanks so much Mispa
Monique says
Lovely, I’m so making it
Lovelyn says
I love the steps you took in making your chi chin.
Mine didn’t come out soft.it was strong though tasty.
What can I use to make it softer when next I want to make another one.
Chioma says
Lovelyn, if you used exactly my measurements, it will come out good.
Mrs Onyedikachi says
Excellent recipe chioma kip it up my chin chin is tasty, crunchy nd delicious. My children(twins) luv it, I feel like doing it ova again. Thanks nd God bless u.
Chioma says
Thank you so much for this feedback Mrs Onyedikachi. I do appreciate it and much love to twinnies 🙂
Jessica says
Wow! Mine came out great… This is d best recipe ever! Pls can i use honey?
Chioma says
Great Jessica. You can try it but being a liquid, you may have to adjust some ingredients like flour I would think.
Debby says
Wow, this is great. I have been making chi chin, but your recipe is so on point.made these now. Thank you so much.
Chioma says
Great Debby. Glad you liked it
nessy says
is liquid milk optional? what if I want to use powder alone
Chioma says
Of course it is optional. I personally prefer the taste
Ifeoma says
How about i add barking powder
Chioma says
Hello Ifeoma, it is okay to add baking powder if you like.
Cynthia says
Good morning pls I want to know if it’s possible to use groundnut oil to make the dough instead of butter
Chioma says
Cynthia, I have never used groundnut oil and I can’t say how it will turn out. I think the result will be different even in taste too.
Jacinta says
Wow I so much love you chin chin so crunchy and delicious
But is good to add cake softener to make it softer
Yk says
Hi,if I don’t have measuring cups,can I use milk tin?
Chioma says
yes you can
Mercy says
Can l add baking powder if yes what measurement for five cups of four.
Chioma says
You can if if you want.
Aisha says
Please I use one paint of flour,I sachet of milk flavor,to sachets of DA no milk,2eggs, 1sachet of butter and nutmeg and my chinchin is still hard.pls tell me where I made a mistake
Chioma says
Aisha, I am not sure why but if you followed my measurement, it wont be hard.
Sandra says
Thank you so much, I have been using this your recipe and it always comes out tasty,soft, & crunchy at the same time. The best recipe! God bless you.
Chioma says
You are very welcome.
Ifunanya says
Should I level d flour wen measuring it or I should leave it heaped
Chioma says
Heaped is our usual way.
Anna says
I want to try mine today hope it comes out excellent
Chioma says
Hope it turned out well
Sukurat says
Thanks for sharing this,I’ll try it on Eid day
Chioma says
You are welcome and hope it turned out well.
Nana says
Thks I will try it 2day
Ifeoluwapo says
Thanks so much for this , may God continue to bless you, have tried it and it comes out yummy yummy
Chioma says
Glad you liked it.
Taiwo says
Thanks for sharing this.I will try it one day
Chioma says
You are welcome
Gladys says
Awesome recipe!
Chioma says
Thank you