Chipa de Calabaza, also known as Chipa Andai, is a variation of the traditional Paraguayan chipa, often enjoyed during Holy Week (Semana Santa).
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This version incorporates fresh mashed andai, a type of pumpkin native to Paraguay, giving the dough a subtle sweetness and vibrant color.
This Chipa de Calabaza recipe is a cozy, seasonal take on the classic Paraguayan chipa. I created this recipe one fall when I had leftover roasted pumpkin and wanted to give my traditional chipa a twist. It's still cheesy and naturally gluten-free, but the pumpkin adds moisture and flavor.
This version is inspired by my Chipa de Maní recipe and pairs beautifully with a warm cup of mate cocido. If you want to try more delicious chipa recipes, you must try my Chipa Almidón, Chipa Piru, or Chipa Mestizo.
Ingredients You'll Need
- Pumpkin(Andai): Adds moisture and a golden color. It can be substituted with any pumpkin, either roasted, canned, or boiled-just be sure to drain it very well. For this recipe, I used Libby's canned 100% pumpkin purée.
- Yuca Starch: Provides the classic chewy texture and keeps the chipa naturally gluten-free. I like to use the Goya or Bob's Red Mill brands.
- Cornmeal: Adds structure and a slightly coarse texture. Traditionally made with Harina Paraguaya, I used Quaker yellow cornmeal since I live outside Paraguay, and it's harder to find.
- Butter: Adds richness and moisture to the dough. Traditionally, chipa is made with lard, a staple in Paraguayan cuisine known for its availability and versatility. However, I used butter in this recipe as I'm not particularly fond of lard. If you prefer a more traditional touch, lard can be used as a substitute.
- Eggs: Bind the ingredients and add richness.
- Cheese: Adds a savory, salty contrast to the sweetness. Traditionally, Queso Paraguayo is used, but I used queso panela in this recipe. You can substitute with queso fresco, queso blanco, Monterey Jack, or a Mexican blend-most mild cheeses will work.
- Anise: Adds a subtle licorice flavor. It can be omitted if you don't like its flavor.
- Salt: Enhances all the flavors.
- Baking Powder: Helps keep the chipa tender and light.
See the recipe card for quantities.
How to Make Chipa de Calabaza
Note: The full instructions are provided in the recipe card below.
1. Mix the yuca starch, cornmeal, and salt in an extra-large bowl.
2. Add the eggs, softened butter, crumbled cheese, and mashed pumpkin. Stir until a smooth, playdough-like dough forms.
3. If the dough feels too wet, add more yuca starch. If too dry, add a splash of milk. Let the dough rest for a few minutes.
4. Divide the dough into portions and shape into rounds, rings, or parallelograms.
5. Place the shaped chipas on a lightly greased baking sheet, leaving space between them.
6. Bake in a preheated oven at 500°F (220°C) for about 15 minutes or until lightly golden. Let cool slightly before serving warm.
Storage, Make Ahead, & Freezing
Storage: Keep in an airtight container at room temperature for up to 3 days.
Make Ahead: Prepare the dough, cover it tightly, and refrigerate for up to 24 hours before baking.
Freezing: Freeze unbaked chipa on a lined baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding a few extra minutes.
Camila's Tips & Variations
- Pumpkin Choice: Any pumpkin variety will work. Just make sure to drain it well after roasting or boiling to avoid excess moisture in the dough.
- Cheese Substitutions: Traditional queso Paraguayo is typically used, but you can substitute with gouda, queso panela, queso fresco, queso blanco, Monterey Jack, or a Mexican blend-any mild, semi-soft cheese will do. I used Gouda cheese for this recipe.
- Butter vs. Lard: While lard is the traditional choice for chipa, I prefer using butter for its rich flavor. If you want a more authentic touch, lard works perfectly too.
- Adjusting Moisture: If the dough feels too sticky, add a bit more yuca starch. If it's too dry, add a splash of milk until the consistency feels smooth and pliable.
- Anise Flavor: Anise adds a classic touch, but you can leave it out if you're not a fan. Personally, I feel chipa isn't quite the same without it.
- Flavor: If you prefer a stronger corn flavor, replace 100g of yuca starch with cornmeal for a more pronounced taste.
- Shaping Ideas: Try shaping your chipa into rounds, rings, or even a parallelogram for a fun twist.
Frequently Asked Questions
Why is my chipa turning out hard?
Chipa should be baked at high heat for a short time, around 10-15 minutes, with smaller pieces needing even less time.
Why is my dough too sticky?
The pumpkin might have too much moisture. Add a bit more yuca starch until the dough becomes smooth and easy to handle.
What if my dough is too dry and crumbly?
If the dough cracks while shaping, add a splash of milk to bring back moisture.
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Recipe
Chipa de Calabaza
Equipment
- Extra large mixing bowl
Ingredients
- 1 kg yuca starch (also known as tapioca starch)
- 250 g Quaker yellow cornmeal
- 1 tablespoon kosher salt
- 4 teaspoons baking powder
- 1 tablespoon anise seeds (rub between your hands to release the flavor)
- 1 kg pumpkin purée (I used 100% Libby's pumpkin purée)
- 250 g butter , softened
- 6 large eggs , well beaten
- 500 g panela cheese , crumbled (can be substituted with queso blanco, queso fresco, Monterey Jack, Mexican blend, or other mild cheeses)
Instructions
- In an extra-large bowl, mix the yuca starch, cornmeal, and salt.
- Add the eggs, softened butter, crumbled cheese, and mashed pumpkin.
- Mix the ingredients until a smooth, playdough-like consistency form.
- If the dough feels too wet, add more yuca starch. If it is too dry, add a splash of milk. Let the dough rest for a few minutes.
- Divide the dough into portions and shape into small rounds, rings, or a shape similar to a parallelogram.
- Place the shaped chipas on a lightly greased baking sheet, leaving space between them. Bake in a preheated oven at 500°F (220°C) for about 15 minutes or until lightly golden. Let cool slightly before serving warm.
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.
