Ingredients 
Medium protein flour - 400 grams
Sugar - 120 grams
Chocolate powder - 25 grams
Egg, shake off - 1 item
Margarine - 2 tbsp
Salt - 1/2 tsp
Santan - 100 ml
Boiled water - 200 ml
Step
In the container, mix flour, margarine, and salt. Stir until dough is well blended.
Enter the egg whisk. Stir well.
Pour the coconut milk slowly, followed by boiled water, while the dough continues stirring until smooth.
Divide the dough into 2 parts. Mix one part with cocoa powder, then mix well. Let one other part.
Flatten the chocolate dough and white dough. Put a flat dough of chocolate over a flat white dough. Press-tap and roll the dough until it is firm and cylindrical.
Chill the dough in the refrigerator for 1 hour.
Flatten the dough back, then cut it thin and flip it back. Do it until the dough runs out.
Heat plenty of oil. Fry the elephant ears until cooked and brownish. Lift and drain,
Ready to be served or kept in a jar ...