Chipa Montaña Rusa
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
8
-
Calories
274 kcal
-
Course
Breakfast
-
Cuisine
Paraguayan
Chipa Montaña Rusa
Report
Prepare this delicious Gluten-Free Chipa Montaña Rusa (Roller Coaster Cheese Bread) in just 10 minutes! The batter comes together quickly, and the oven does the rest of the work. The secret to achieving the perfect rise and a light, golden crust lies in using the right oven temperature, a well-greased pan, and just the right amount of cheese. This bread is ideal for a quick breakfast with coffee or an afternoon snack.
Share:
Ingredients
- 3 large eggs
- 180 g tapioca starch
- 110 ml Neutral flavored oil
- 110 ml Whole milk or any milk percentage works, or you can use water
- 1 teaspoon kosher salt
- 30 g shredded Parmesan cheese , divided
Add to Shopping List
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9 x 13 metal baking pan with butter or oil.
- Reserve 15g of the shredded Parmesan cheese to sprinkle over the batter later.
- In a food processor, add the eggs and blend for about 1 minute. Add the remaining ingredients and blend for 3 minutes until the mixture is smooth.
- Pour the batter into the prepared baking pan. Sprinkle the reserved Parmesan cheese evenly over the top.
- Bake for about 15 minutes, or until the cheese breads puff up and turn golden brown.
- Remove from the oven and unmold the Chipa Montaña Rusa while still hot. Serve immediately.
Equipments used:
Notes
- How to Store
- Chipa Montaña Rusa is best eaten fresh. It's not recommended to store.
- How to Make Ahead & Freeze
- It's not recommended to make ahead or freeze.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
