Chipa with Guava
User Reviews
5
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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
16
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Calories
144 kcal
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Course
Appetizer
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Cuisine
Paraguayan
Chipa with Guava
Description
Chipa with Guava features a dough made from tapioca starch, cornmeal, butter, buttermilk, eggs, and baking powder, blending cheeses like gouda and Parmesan for savory flavor. The dough is shaped into balls with a guava paste cube hidden inside each, then baked at a high temperature for a chewy, golden exterior and soft cheesy interior.
The combination of sweet guava and savory cheese creates a balanced taste experience typical of this cheese bread style. The tapioca starch gives it a characteristic elasticity and chew, while the cornmeal adds subtle texture. The high oven temperature helps develop a golden crust while baking through quickly.
You can store leftover chipa at room temperature for a couple of days and refresh them gently in the microwave or oven before serving. For longer storage, freeze the shaped dough balls and bake them from frozen at 500°F until golden and cooked through.
Ingredients
- 200 grams tapioca starch
- 50 grams yellow cornmeal Quaker brand
- 50 grams butter , at room temperature
- 75 ml buttermilk or whole milk
- 1 teaspoon baking powder
- 2 large egg at room temperature
- 200 grams gouda cheese grated
- 100 grams Parmesan Cheese , grated
- ½ teaspoon kosher salt
- 200 g guava paste , cut into 1-inch cubes
Instructions
- Preheat your oven to 500°F (260°C) and line a 13x18x1 baking sheet with parchment paper.
- In a large mixing bowl, combine tapioca starch, cornmeal, salt, and baking powder. Form a well in the center.
- Add softened butter and eggs, and cream with your fingers until creamy.
- Incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms. Mix in the cheese until well integrated.
- Add buttermilk and knead inside the bowl until the dough is homogeneous. It should be neither too dry nor too damp, just slightly sticky but not enough to stick to your hands.
- Cover the dough with plastic wrap and let it rest for 15 minutes.
- Pinch a portion of the dough (40g) and roll until it's the size of a golf ball. Add a cube of guava paste right in the center and reshape it to be round. Transfer the shaped cheese bread to the baking sheet and repeat the process with the remaining dough, leaving space between each one.
- Bake in the oven for about 15 minutes or until they have risen and are golden brown. Remove from the oven and serve immediately.
- Attention: The guava paste in the cheese bread melts and becomes very hot; be careful not to burn yourself! Wait a few minutes before biting into the freshly baked chipa con guayaba.
Notes
- Store leftover chipa in an airtight container at room temperature for 1-2 days and reheat gently to avoid drying.
- Freeze shaped chipa on a parchment-lined sheet, then transfer to freezer bags; bake frozen at 500°F for about 15 minutes until golden.
User Reviews
Overall Rating
5
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