Chipa con Guayaba (also known as Chipa Relleno de Dulce de Guayaba) is a sweet and savory variation of traditional Chipa Paraguaya.
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It's typically made with a chipa almidón or Chipa Mestizo dough and stuffed with creamy guava paste.
As it bakes, it develops a golden crust, a chewy interior, and a warm, fruity center.
This version is a popular treat for brunch or merienda and pairs well with hot mate cocido or coffee.
As if Chipa Mestizo isn't already delicious on its own, just imagine it stuffed with soft, sweet, melty guava paste.
For this Chipa con Guayaba recipe, I use my go-to chipa mestizo dough, but this time I went with a mix of Gouda and Parmesan.
This combination creates the perfect texture-slightly chewy on the inside, with a crisp, golden crust. It's heartier than traditional chipa almidón and has a rustic, savory bite that pairs well with the sweetness of guava.
Once the dough is ready, I tuck a cube of guava paste (not jelly) into each ball before baking.
The result is a delicious combination-savory with a subtle sweetness and tropical fruit notes from the guava paste. Give it a try-it's a simple treat you're sure to love.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Tapioca starch: The base of traditional chipa. It gives the dough its signature chew and makes the recipe naturally gluten-free.
- Quaker yellow cornmeal: Adds a subtle crunch and light corn flavor that pairs well with the cheese and guava.
- Butter: Adds richness and helps create a soft, tender dough.
- Buttermilk: Provides moisture. It can be substituted with or whole milk.
- Baking powder: It gives a lighter, less dense texture.
- Eggs: Bind the dough together, adding structure and richness.
- Parmesan cheese & Gouda cheese: Together, they create a rich, cheesy base that pairs well with the sweetness of the guava.
- Kosher salt: Enhances the overall flavor of the dough.
- Guava Paste: It adds the perfect sweet-and-savory contrast to the cheesy dough. I used this guava paste and highly recommend it for its smooth texture and rich flavor.
How to Make Chipa con Guayaba
Note: Full instructions are provided in the recipe card below.
Preheat oven to 500°F (260°C) and line a 13x18x1-inch baking sheet with parchment paper.
In a large bowl, mix tapioca starch, cornmeal, salt, and baking powder. Make a well in the center.
Add softened butter and eggs. Cream with your fingers until smooth. Gradually mix in the dry ingredients to form a coarse crumb. Add cheeses and mix well. Pour in buttermilk and knead until the dough is smooth and uniform.
Cover and let rest for 15 minutes. Roll 40 g portions into balls, insert a cube of guava paste, and reshape.
Place on a baking sheet, spaced 1 inch apart.
Bake for 15 minutes or until golden and puffed.
Let cool slightly before serving.
Watch Recipe Video
Storage, Make Ahead, & Freezing
How to Store & Reheat: While best enjoyed fresh, leftover chipa con guayaba can be stored in an airtight container at room temperature for up to 2 days.
To reheat, warm them briefly in the microwave or in a 350°F (175°C) oven until just heated through. Avoid overheating, as it can dry out the dough and make it tough.
How to Freeze: Shape the chipa as directed and place them on a parchment-lined baking sheet, leaving at least 1 inch between each one. Freeze until solid, then transfer to a freezer-safe container or resealable bag.
When ready to bake, preheat the oven to 500°F (260°C). Bake the frozen chipa directly on a parchment-lined baking sheet for about 15 minutes, or until puffed and golden.
Camila's Tips & Variations
- Since ovens can vary, keep an eye on the chipa during the last few minutes of baking. You want them golden brown but not burnt.
- Make sure to leave space between the chipa on the baking sheet. They will expand while baking.
- You can substitute the guava paste with membrillo ( quince paste).
Can I use a different cheese instead of Gouda or Parmesan?
Yes! You can substitute with any semi-soft or hard cheese. If using a salty cheese like Parmesan, combine it with a milder cheese or reduce the amount to avoid an overly salty result.
Can I use another type of guava?
Guava paste works best because it holds its shape while baking and melts just enough. Guava jam or jelly is too soft and may leak out during baking.
Is this recipe gluten-free?
Yes! Tapioca starch and cornmeal are naturally gluten-free. Just double-check your ingredients to make sure they haven't been cross-contaminated.
Why is my dough too sticky or too dry?
The dough should be slightly sticky but not wet. If it's too dry, add a splash of milk. If it's too wet, sprinkle in a bit more tapioca starch until manageable.
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Recipe
Chipa con Guayaba
Equipment
- Baking sheet (13x18x1 inch)
- Small knife
Ingredients
- 200 grams tapioca starch
- 50 grams Quaker yellow cornmeal
- 50 grams butter , at room temperature
- 75 ml buttermilk or whole milk
- 1 teaspoon baking powder
- 2 large eggs , 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-inch baking sheet with parchment paper.
- In a large mixing bowl, combine the tapioca starch, cornmeal, salt, and baking powder. Make a well in the center.
- Add the softened butter and eggs to the well, and cream them together with your fingers until smooth and creamy.
- Gradually incorporate the dry ingredients by hand until a coarse crumb forms. Mix in the cheeses until fully combined.
- Pour in the buttermilk and knead the dough in the bowl until it becomes homogeneous.
- Cover the dough with plastic wrap and let it rest for 15 minutes.
- Pinch off a 40 g portion and roll it into a ball. Press a cube of guava paste into the center and reshape it into a round ball.
- Place the prepared chipa on the baking sheet and repeat with the remaining dough, spacing each piece about 1 inch apart.
- Bake for 15 minutes or until the chipas are puffed and golden brown. Remove from the oven and let cool slightly.
- Note: The guava filling will be extremely hot. Allow the chipas to cool for a few minutes before eating to avoid burns.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
