Chipa de Calabaza, also known as Chipa Andai, is a comforting variation of the traditional Paraguayan chipa, often enjoyed during Semana Santa.
This version incorporates mashed andai, a type of pumpkin native to Paraguay, giving the dough a subtle sweetness and vibrant color.
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Made with yuca starch, cornmeal, butter, eggs, pumpkin purée, and cheese, it maintains the classic chewy texture and, importantly, is naturally gluten-free.
A touch of anise adds a subtle, aromatic note that enhances the overall flavor. This version was inspired by my Chipa de Maní recipe and pairs beautifully with a hot 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
- Mashed Andai (Pumpkin): Adds natural sweetness, 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 because it’s what I had on hand.
- 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 aromatic note that pairs beautifully with the pumpkin. 👉It can be omitted if you’re not a fan of 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.
🥗 Pair with
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📖 Recipe
Chipa de Calabaza
Tools
- 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
- 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.