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Chipa with Cottage Cheese

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 500°F (260°C). Line a large baking sheet with parchment paper or grease it with oil.
  2. 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.
  3. 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.
  4. Knead the dough and form small balls, about 50 g each. Place them on the prepared baking sheet.
  5. 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.