Chipa Palito
User Reviews
5.0
12 reviews
Excellent
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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
20
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Calories
199 kcal
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Course
Bread
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Cuisine
Paraguayan
Chipa Palito
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Chipa Palito is a variation of chipa, a traditional Paraguayan cheese bread made with almidón de mandioca (yuca starch), queso Paraguay (Paraguayan cheese), eggs, and fat.
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Ingredients
- 500 g yuca starch
- 3 large eggs
- 250 g Queso fresco, crumble up can be substituted with shredded mozzarella
- 150 g vegetable shortening
- 1 tablespoon anise seeds
- 1 ½ teaspoons kosher salt , or adjust to taste
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Instructions
- Preheat the oven to 400°F (200°C). In a large mixing bowl, beat the egg until foamy. Add the shortening, salt, anise, and cheese, then mix with your hands until well combined.
- Add the yuca starch and continue mixing, pressing with your hands until a smooth, pliable dough forms. If the dough feels too dry or crumbly, add a few drops of milk to help bind it together.
- Take small portions of dough, press them in your hands, and roll them into thin sticks about 8-12 cm (3-5 inches) long. Arrange them evenly on a baking tray without greasing it.
- Bake in the preheated oven for 10 to 15 minutes or until the chipa palito turns golden brown on both the top and bottom.
- Once baked, transfer the cheese sticks to a wire rack and let them cool completely before serving.
Equipments used:
Notes
- Storage: Once completely cooled, store chipa palito in an airtight container or resealable bag at room temperature for up to 3 days.
- Storage: Once completely cooled, store chipa palito in an airtight container or resealable bag at room temperature for up to 3 days.
- Freezing: Freezing is not recommended, as chipa palito tastes best when fresh.
- Freezing: Freezing is not recommended, as chipa palito tastes best when fresh.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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