Chipa Paraguaya
User Reviews
5.0
3 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
24
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Calories
163 kcal
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Course
Breakfast
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Cuisine
Paraguayan
Chipa Paraguaya
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Chipa paraguaya is a traditional Paraguayan cheese bread made from yuca (cassava) starch, cheese, eggs, and fat.It's a staple in Paraguayan cuisine and is also popular in parts of Argentina and Brazil. Commonly enjoyed as a snack or breakfast item, chipa holds special significance during Holy Week and Easter celebrations.
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Ingredients
- 500 g yuca starch , also known as tapioca starch
- 2 tablespoons dry whole milk powder , optional
- 1 tablespoon non-Aluminum baking powder
- 350 g queso freso or any semi-soft or semi-firm cheese.
- 120 g softened butter (I use butter in this recipe because I prefer its flavor, but alternatives like shortening or margarine can also be used).
- 50 ml whole milk or buttermilk , room temperature ( Use only as much as needed to achieve a moist dough, taking care not to over-moisten it). See my instructions for how to make homemade buttermilk 👉 here.
- 3 large eggs , room temperature
- 1-½ teaspoons kosher salt , or to taste
- 1 tablespoon anise seeds optional , but highly recommended.
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Instructions
- Preheat the oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.
- Combine the tapioca starch, dry milk, salt, anise seeds, and baking powder.
- Form a well in the center, then add the softened butter and eggs. Cream them together with your fingers, working toward a smooth, cohesive mixture without incorporating too much of the dry ingredients just yet.
- Once combined, begin gradually mixing in the dry ingredients until a coarse crumb forms. The mixture should be loose but hold together when pressed. Add the cheese and mix until evenly distributed.
- Slowly add the buttermilk, using just enough to make the dough easy to knead but not too soft. Knead by hand until the dough is smooth and compact. Note: You may not need all the buttermilk; if the dough becomes too soft, add a bit more tapioca starch.
- Continue kneading until the dough is homogeneous and no longer sticks to your hands or the work surface, about 4–5 minutes. It should feel smooth and have a playdough-like consistency.
- Cover the dough with a clean kitchen towel and let it rest for 10 to 15 minutes.
- Divide the dough into small portions (about 100g each) and roll each into an 8-inch log. Bring the ends together to form a circle, overlapping slightly and pressing gently to seal.
- Place the shaped dough on the prepared baking sheets, leaving space between each.
- Bake for 12–15 minutes, until lightly golden and puffed. Do not overbake. Serve immediately.
Equipments used:
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days; reheat briefly in the microwave. Don’t overheat, or it will become tough.
- Storage: Store in an airtight container at room temperature for up to 2 days; reheat briefly in the microwave. Don’t overheat, or it will become tough.
- Make Ahead: Refrigerate the dough (well covered) for up to 24 hours; before shaping and baking, knead well and add a splash of milk if the dough feels dry.
- Make Ahead: Refrigerate the dough (well covered) for up to 24 hours; before shaping and baking, knead well and add a splash of milk if the dough feels dry.
- Freezing: Freeze shaped dough on a baking sheet, then transfer to a freezer bag for up to 3 months; bake from frozen, adding a few extra minutes. Baked chipa can also be frozen and reheated.
- Freezing: Freeze shaped dough on a baking sheet, then transfer to a freezer bag for up to 3 months; bake from frozen, adding a few extra minutes. Baked chipa can also be frozen and reheated.
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Overall Rating
5.0
3 reviews
Excellent
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