• Beat the eggs in a bowl and set aside
• Place the milk in a medium or large saucepan. Bring it to a boil.
  
• Then add all the flour and salt all at once. Add pandan essence and stir very vigorously with a sturdy spatula
  
• Continue to stir vigorously until the mixture is well blended. Keep stirring for another minute or two to dry the dough. The dough should be smooth and shiny and you can see a layer that coat the bottom of the pan. Remove from the heat and let it cool down for about 5 minutes
  
• Transfer to another mixing bowl. Add 1/4 of the egg and keep stirring. They will appear separate and look like a big blob of mess.
  
• Just keep stirring and add another 1/4 and continue to gradually add as you stir until you get a paste consistency. It should turn into a smooth shiny thick batter
  
• Transfer this to a sturdy and thick piping bag fitted with a star tip. Make sure the piping bag is sturdy one so it won't burst open when you squeeze the dough for frying

To fry:

• Fill up your cooking pan or skillet with about 1-inch of oil. Preheat it over a medium heat. When you dip a skewer into the oil, bubbles form around it. The oil is ready
  
• Hold piping bag with one hand and a sharp paring knife or kitchen shears on the other. Gently squeeze the dough out into the hot oil, about 4-5 inches long and then cut the dough at the tip. I find it easier to do it this way
  
• Fry until they are golden brown and crispy, about 2-3 minutes. The frying time depends on how big the churros are. So, you may need to experiment with the frying time for the first few churros
  
• 
• Remove from the oil and place on absorbent paper towel to absorb any excess oil

Toss with coconut sugar

• Put the warm churros in a large mixing bowl. Add coconut sugar and toss to mix
  
• My kids like to dip it in chocolate sauce and then dip it in some unsweetened dessicated coconut. My husband and I dippe them in pandan kaya