Chipa de Calabaza

Name: Chipa de Calabaza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 serving
Ingredients: 1 kg yuca starch; 250 g Quaker yellow cornmeal; 1 tablespoon kosher salt; 4 teaspoons baking powder; 1 tablespoon anise seeds; 1 kg pumpkin puree; 250 g butter; 6 large eggs; 500 g panela cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
24
Calories
294 kcal
Course
Bread
Cuisine
Paraguayan

Chipa de Calabaza

Deacon Moody

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Chipa de Calabaza, also known as Chipa Andai, is a comforting variation of the traditional Paraguayan chipa, often enjoyed during Semana Santa.

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Ingredients

Servings

1 kg yuca starch (also known as tapioca starch)
250 g Quaker yellow cornmeal
1 tablespoon kosher salt
4 teaspoons baking powder
1 tablespoon anise seeds (rub between your hands to release the flavor)
1 kg pumpkin puree (I used 100% Libby's pumpkin purée)
250 g butter , softened
6 large eggs
500 g panela cheese , crumbled (can be substituted with queso blanco, queso fresco, Monterey Jack, Mexican blend, or other mild cheeses)

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Instructions

In an extra-large bowl, mix the yuca starch, cornmeal, and salt.
Add the eggs, softened butter, crumbled cheese, and mashed pumpkin.
Mix the ingredients until a smooth, playdough-like consistency form.
If the dough feels too wet, add more yuca starch. If it is too dry, add a splash of milk. Let the dough rest for a few minutes.
Divide the dough into portions and shape into small rounds, rings, or a shape similar to a parallelogram.
Place the shaped chipas on a lightly greased baking sheet, leaving space between them. Bake in a preheated oven at 500°F (220°C) for about 15 minutes or until lightly golden. Let cool slightly before serving warm.