Chipa Palito
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
20
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Calories
199 kcal
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Course
Bread
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Cuisine
Paraguayan
Chipa Palito
Description
Chipa Palito uses yuca starch combined with eggs, queso fresco (or shredded mozzarella), vegetable shortening, salt, and anise seeds to produce a dough that is smooth and pliable. After mixing well, the dough is rolled into thin sticks measuring roughly 3 to 5 inches. These are baked at 400°F (200°C) until the outside is golden and crisp while the interior remains soft and cheesy.
The inclusion of anise seeds adds a subtle licorice-like aroma and taste that distinguishes this bread stick from others. The baking process ensures a crunchy exterior and a tender crumb inside, making them ideal for pairing with tea or coffee.
Because these cheese sticks are best fresh, storage recommendations advise keeping them in an airtight container at room temperature for up to three days. Freezing is discouraged due to a decline in texture and flavor upon thawing.
Ingredients
- 500 g yuca starch
- 3 large egg
- 250 g queso fresco cheese can be substituted with shredded mozzarella, crumbled
- 150 g vegetable shortening
- 1 tablespoon anise seeds
- 1 ½ teaspoons kosher salt , or adjust to taste
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.
Notes
- Ensure the dough is smooth and pliable; add small amounts of milk if it feels too dry or crumbly.
- Shape the dough into sticks about 8-12 cm (3-5 inches) long for even baking.
- Bake until both top and bottom surfaces turn golden brown for a crispy exterior.
- Store completely cooled chipa palito in an airtight container at room temperature for up to 3 days.
- Freezing is not recommended as it negatively affects texture and flavor.
User Reviews
Overall Rating
5
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