Rosca de 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
8
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Calories
271 kcal
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Course
Bread
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Cuisine
Paraguayan
Rosca de Chipa
Description
This recipe starts by heating a mixture of milk, water, salt, and neutral oil to boiling, then stirring it into tapioca starch to form a crumbly dough base. Eggs are incorporated one at a time for binding and moisture, followed by the addition of freshly grated Parmesan and shredded mozzarella which give the dough its distinct cheesy character and pliable texture.
The dough is shaped into a ring within an ungreased round cake pan and baked at a high temperature until it rises and develops a light brown crust. Its exterior becomes slightly crispy while the interior remains soft and resilient due to the tapioca starch’s properties. The blend of cheeses provides savory depth.
Rosca de Chipa is usually served warm, making it a good snack or accompaniment to meals. The bread’s unique texture makes it different from typical wheat breads and highlights the South American use of tapioca starch in baked goods.
Storage advice includes keeping it at room temperature in an airtight container for up to three days and reheating briefly in the microwave without overcooking to prevent toughness. The dough doesn’t freeze or keep well made ahead, so fresh preparation is recommended.
Ingredients
- 226 g tapioca starch
- 60 ml milk whole
- 60 ml water
- ½ teaspoon kosher salt
- 120 ml neutral oil
- 2 egg large
- 50 g Parmesan Cheese freshly grated
- 28 g mozzarella cheese shredded
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium pot, combine the milk, water, salt, and oil. Bring the mixture to a boil, then immediately remove from heat.
- In a stand mixer fitted with a paddle attachment (or a large bowl using a wooden spoon), add the tapioca flour, then pour in the hot liquid until the dough forms a crumbly texture.
- Add the eggs one at a time, mixing thoroughly after each addition. Once the eggs are fully incorporated, add the Parmesan and mozzarella until the dough is smooth and slightly sticky.
- Scoop the dough into an ungreased 10-inch round cake pan, shaping it into a ring. Sprinkle with Parmesan cheese if desired.
- Bake for 15-20 minutes or until the dough is puffed and golden brown.
- Let it cool slightly, then slice and serve warm.
Notes
- Store Rosca de Chipa at room temperature in an airtight container for up to three days.
- Reheat briefly in the microwave; avoid overheating to prevent the bread from becoming tough.
- Do not prepare dough in advance or freeze; best consumed freshly baked for optimal texture.
User Reviews
Overall Rating
5
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