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Chipa de Calabaza

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

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. In an extra-large bowl, mix the yuca starch, cornmeal, and salt.
  2. Add the eggs, softened butter, crumbled cheese, and mashed pumpkin.
  3. Mix the ingredients until a smooth, playdough-like consistency form.
  4. 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.
  5. Divide the dough into portions and shape into small rounds, rings, or a shape similar to a parallelogram.
  6. 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.