Chipa with Cottage Cheese

Name: Chipa with Cottage Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 serving
Ingredients: 600 g yuca starch; 100 g unsalted butter; 300 g cottage cheese; 2 teaspoons kosher salt; 1-½ teaspoons baking powder; 3 large eggs; 100 g Semi-hard cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
24
Calories
151 kcal
Course
Bread
Cuisine
Paraguayan

Chipa with Cottage Cheese

Deacon Moody

Report

Chipa, a beloved staple in Paraguayan cuisine, is a delicious cheese bread known for its unique texture and rich flavor. Traditionally made with Almidon de Mandioca (yuca starch) and Queso Paraguay (Paraguayan cheese), my version incorporates creamy cottage cheese, adding a delicious twist to the classic recipe.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

600 g yuca starch
100 g unsalted butter
300 g cottage cheese
2 teaspoons kosher salt to taste
1-½ teaspoons baking powder , optional
3 large eggs
100 g Semi-hard cheese , optional

Add to Shopping List

Instructions

Preheat the oven to 500°F (260°C). Line a large baking sheet with parchment paper or grease it with oil.
In a large bowl, combine the yuca starch, salt, and baking powder. Make a well in the center and add the softened butter and eggs. Cream the butter and eggs together until smooth.
Add the cottage cheese and parmesan cheese. Mix well until the mixture is homogeneous. If the dough is too soft, add more starch until it is moldable.
Knead the dough and form small balls, about 50 g each. Place them on the prepared baking sheet.
Bake until the balls are lightly golden brown, about 15 to 20 minutes.

Notes

How to Store
How to Store
Store any leftover Chipa in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in the microwave for a few minutes. Be careful not to overheat, as this can make them tough.
Store any leftover Chipa in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in the microwave for a few minutes. Be careful not to overheat, as this can make them tough.