Chipa Pirú: Crunchy Paraguayan Chipa
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
60
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Calories
26 kcal
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Course
Breakfast
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Cuisine
Brazilian, Paraguayan
Chipa Pirú: Crunchy Paraguayan Chipa
Description
Chipa Pirú combines yuca starch, cornstarch, and cornmeal with shredded Mexican cheese and baking powder to create a versatile dough that is soft yet easy to shape. Butter, eggs, and milk are incorporated into the dry ingredients, producing a smooth dough with a playdough-like consistency. The dough is shaped into small circles or doughnuts about one inch in diameter before baking.
Baked at 400°F (200°C), these chipas develop a crunchy exterior while remaining tender inside. The cheese adds a mild, savory note, balancing the subtle flavor of the starches. This dough-based snack offers a pleasant texture contrast and can be enjoyed at room temperature.
Chipa Pirú can be stored at room temperature in airtight containers for up to five days. The dough can be made ahead and refrigerated overnight or frozen once shaped. Frozen chipas bake well directly from the freezer with minor baking time adjustments, providing convenient make-ahead options.
Ingredients
- 116 g yuca starch also known as Tapioca Starch
- 110 g cornstarch
- 44 g cornmeal Quaker brand
- 80 g Mexican shredded cheese
- ½ tablespoon baking powder
- 60 g butter softened to room temperature
- 7 tablespoons 2% milk as needed, room temperature, or water
- 1 large egg , room temperature
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 400°F (200°C)—line (2) 13x18x1 baking sheets with parchment paper.
- In a large mixing bowl, combine the yuca starch, cornstarch, cornmeal, baking powder, cheese, and salt. Mix well and set aside.
- Add the softened butter and eggs to the dry ingredients. Use your fingers to mix the eggs and butter until it resembles a coarse crumb.
- Mix in the cheese until it's well integrated.
- Add a bit of milk to the mixture, adding just enough to prevent it from becoming too firm and to make it easy to knead. Continue mixing with your hands until it is compact and homogeneous. When done, the dough should have a smooth playdough-like consistency.
- Pinch off small pieces of dough (about 10g each) and make small circles or doughnuts, about one inch in diameter, by rolling a small amount of dough into a log and then joining the ends to form a circle. Press gently to seal.
- Place the shaped Chipa on the prepared baking sheet and bake in the preheated oven until they crisp, about 20 minutes. Keep an eye on them to avoid burning.
Notes
- Store Chipa Pirú in airtight containers or sealed bags at room temperature for up to 5 days.
- Dough can be prepared a day ahead and refrigerated until baking.
- Shaped chipas can be refrigerated up to 24 hours before baking for convenience.
- For freezing, freeze shaped chipas on a parchment-lined tray until firm, then transfer to freezer bags; freeze up to 2 months.
- Bake frozen chipas directly from the freezer, adjusting baking time as needed.
User Reviews
Overall Rating
5
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