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Chipa Palito

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 20
Calories: 199 kcal
Course: Bread
Cuisine: Paraguayan

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 10 to 15 minutes or until the chipa palito turns golden brown on both the top and bottom.
  5. Once baked, transfer the cheese sticks to a wire rack and let them cool completely before serving.

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.