Chipa de Calabaza
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
24
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Calories
294 kcal
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Course
Bread
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Cuisine
Paraguayan
Chipa de Calabaza
Description
Chipa de Calabaza is a traditional bread-like preparation made by mixing yuca starch, yellow cornmeal, baking powder, and kosher salt, infused with anise seeds for a mild aromatic note. Pumpkin puree, softened butter, eggs, and crumbled panela cheese are incorporated to create a dough with a smooth, playdough-like consistency. If needed, milk or additional yuca starch can be added to adjust the texture.
The dough is shaped into small rounds, rings, or parallelograms and baked at 220°C (500°F) until lightly golden, giving it a lightly crispy exterior and a soft, tender interior. The combination of pumpkin and cheese provides a subtle sweetness and slight savory flavor, balanced by the anise.
These baked chipas can be served warm as a snack or accompaniment to a meal. Their texture and flavor offer a different take on bread rolls, highlighting the use of pumpkin and cassava starch.
Ingredients
- 1 kg yuca starch (also known as tapioca starch)
- 250 g yellow cornmeal Quaker brand
- 1 tablespoon kosher salt
- 4 teaspoons baking powder
- 1 tablespoon anise seeds (rub between your hands to release the flavor)
- 1 kg pumpkin I used 100% Libby's pumpkin purée, puree
- 250 g butter , softened
- 6 egg large
- 500 g panela cheese , crumbled (can be substituted with queso blanco, queso fresco, Monterey Jack, Mexican blend, or other mild cheeses)
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.
User Reviews
Overall Rating
5
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