Chipa Jazmín is a delicious twist on the traditional Paraguayan cheesy bread, chipa. This version combines yuca starch and self-raising flour to create a soft, chewy, irresistible texture.
This simple yet flavorful bread is often enjoyed as a snack or paired with a cup of cocido or coffee.
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For more chipa recipes, be sure to check out our Chipa Buns, Chipa Almidon, Chipa Asador, Chipa Muffins, Chipa Mestizo, and Chipa So’o.😋
Ingredients
- Tapioca starch (yuca starch): Provides a chewy texture and helps bind the dough.
- Self-raising flour: Adds structure and lightness, helping the buns puff up.
- Eggs: Binds the ingredients together and adds moisture and richness.
- Butter: Adds flavor and makes the dough tender and soft.
- Cheese: Gives the chipa its cheesy flavor and contributes to the dough’s texture. 👉I used Mexican blend cheese, but any semi-firm cheese can be used.
- Baking powder: Helps the buns rise, making them light and fluffy.
- Anise seeds: Adds a subtle, aromatic flavor that complements the cheese.
- Buttermilk: Moistens the dough, helping it come together smoothly while adding richness. It can be substituted with whole milk or click here to make a homemade buttermilk substitute.
How to Make Chipa Jazmín
Note: The full instructions are provided in the recipe card below.
- Preheat: Set the oven to 375°F (190°C).
- Mix dry ingredients: Combine yuca starch, self-rising flour, baking powder, and anise seeds.
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- Add wet ingredients: Mix in softened butter and eggs.
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- Form dough: Gradually combine with dry ingredients, then add cheese and milk until the dough is smooth.
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- Rest dough: Cover and let it rest for 15-20 minutes.
- Shape: Divide dough into 12 balls and slightly flatten.
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- Bake: Bake for 25-30 minutes until golden brown.
- Cool and serve: Let cool briefly before serving.
Camila's Tips and Variations
- Use fresh ingredients: Ensure your yuca starch and baking powder are fresh for the best texture and rise.
- Don’t overwork the dough: Mix just until combined to keep the dough light and tender.
- Resting is key: Allowing the dough to rest helps the flavors meld and the dough to firm up.
- Check for doneness: The buns should be golden brown and sound hollow when tapped.
- Cheese swap: Experiment with different cheeses, such as Queso Panela, queso blanco, Gouda, or even sharp Cheddar.
See More Chipa Recipes:
📖 Recipe
Chipa Jazmín
Chipa Jazmín is a delicious twist on the traditional Paraguayan cheesy bread,chipa. This version combines yuca starch and self-raising flour to create a soft, chewy, irresistible texture.
This simple yet flavorful bread is often enjoyed as a snack or paired with a cup of cocido or coffee.
Ingredients
- 250 g Tapioca starch
- 250 g self-raising flour
- 2 large eggs , room temperature
- 80 g butter softened to room temperature
- 300 g Mexican blend or any semi-soft cheese , shredded
- 1 tablespoon baking powder
- 1 tablespoon anise seeds
- ¾ cup buttermilk or whole milk, room temperature , adjust as needed
Instructions
- Preheat the oven to 375°F (190°C) and line one 13x18x1-inch baking sheet with parchment paper.
- In an extra-large bowl, mix the yuca starch, self-rising flour, and baking powder.
- Rub the anise seeds between your palms to release their flavor, then stir them into the dry mixture. Create a well in the center of the dry ingredients. Add the softened butter and eggs into the well, then cream them with your fingers. You want to make that as much a homogeneous mixture as you can without bringing too much of the tapioca mixture into the fold just yet.
- Once you get it together, start adding the dry ingredients to the wet mixture and mix until a coarse crumb forms. The crumb should be loose but should hold together when pressed.
- Add the cheese and mix until they are evenly distributed.
- Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist. Note: You may not need to use all the buttermilk; if the dough becomes too soft, add a little more tapioca starch.
- Knead the dough by using the heel of your hand to push it away, then gather it back using a bench scraper. Continue until the dough is homogeneous and no longer sticks to the work surface and your hands, for about 4-5 minutes. The dough should have a smooth, playdough-like consistency when done.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
- Divide the dough into 12 equal portions (about 92g each). Roll each portion into a ball.
- Place the balls on a greased baking sheet. Gently press each ball with three fingers to slightly flatten it.
- Bake the chipa buns for 25 to 30 minutes, until they are puffed and golden brown.
- Let the chipa buns cool for a few minutes before serving.
Notes
How to Store & Reheat
Store any leftover Chipa in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in the microwave for a few minutes. Be careful not to overheat, as this can make them tough.
Nutrition Facts
Chipa Jazmín
Amount per Serving
Calories
291
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
67
mg
22
%
Sodium
292
mg
13
%
Potassium
85
mg
2
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
407
IU
8
%
Vitamin C
0.1
mg
0
%
Calcium
215
mg
22
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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