Chipa, a beloved staple in Paraguayan cuisine, is a delicious cheese bread known for its unique texture and rich flavor.
Traditionally made with Almidon de Mandioca (yuca starch) and Queso Paraguay (Paraguayan cheese), my version incorporates creamy cottage cheese, adding a delicious twist to the classic recipe.
Perfect as a snack or a savory accompaniment to your meals, Chipa with Cottage Cheese offers a blend of crunchy exterior and soft, cheesy interior that is sure to become a favorite. It pairs perfectly with mate cocido.
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How to Make Chipa with Cottage Cheese
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 500°F (260°C). Line or grease a baking sheet.
- Mix yuca starch, salt, and baking powder. Add butter and eggs; cream until smooth.
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- Add cottage cheese and semi-hard cheese (if using). Mix well.
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- Knead, form 50 g balls, and place on the baking sheet. Bake 15-20 minutes until lightly golden brown.
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Camila's Tips and Variations
- Ensure butter is softened to blend smoothly.
- If the dough is too soft, gradually add more yuca starch until it’s moldable.
- If the dough is too hard, gradually add a bit of milk or cottage cheese until it’s moldable.
- For even baking, make sure all balls are about the same size.
- Preheat the oven properly to ensure the Chipas rise well and develop a nice crust.
- Use parchment paper for easy cleanup and to prevent sticking.
- The semi-hard cheese is optional but adds a nice depth of flavor.
- This recipe can also be made with ricotta instead of cottage cheese.
See More Chipas Recipe
📖 Recipe
Chipa with Cottage Cheese
Ingredients
- 600 g Yuca starch
- 100 g Unsalted butter
- 300 g Cottage cheese
- 2 teaspoons kosher Salt to taste
- 1-½ teaspoons baking powder , optional
- 3 large eggs
- 100 g Semi-hard cheese , optional
Instructions
- Preheat the oven to 500°F (260°C). Line a large baking sheet with parchment paper or grease it with oil.
- In a large bowl, combine the yuca starch, salt, and baking powder. Make a well in the center and add the softened butter and eggs. Cream the butter and eggs together until smooth.
- Add the cottage cheese and parmesan cheese. Mix well until the mixture is homogeneous. If the dough is too soft, add more starch until it is moldable.
- Knead the dough and form small balls, about 50 g each. Place them on the prepared baking sheet.
- Bake until the balls are lightly golden brown, about 15 to 20 minutes.
Notes
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.
