Rich and aromatic snack made by replacing water with thick coconut milk.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt until well combined.
Cut the chilled butter into small cubes and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
In a separate small bowl, lightly beat the egg and mix it with the thick coconut milk.
Gradually pour the coconut milk mixture into the dry ingredients, kneading gently until a smooth, stiff dough forms.
Divide the dough into smaller portions and roll each out on a lightly floured surface to about 1/4 inch thickness.
Use a pizza cutter or knife to cut the dough into small 1/2 inch squares or rectangles.
Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the dough pieces in small batches, stirring constantly for even browning.
Remove the chin chin once they are golden brown and drain on paper towels; they will continue to crunch up as they cool.
