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Chipa Paraguaya

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 24
Calories: 163 kcal
Course: Breakfast
Cuisine: Paraguayan

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.

Instructions

    Cup of Yum
  1. Preheat the oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.
  2. Combine the tapioca starch, dry milk, salt, anise seeds, and baking powder.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover the dough with a clean kitchen towel and let it rest for 10 to 15 minutes.
  8. 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.
  9. Place the shaped dough on the prepared baking sheets, leaving space between each.
  10. Bake for 12–15 minutes, until lightly golden and puffed. Do not overbake. Serve immediately.

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.