Chipa
This chipa recipe is a traditional Paraguayan cheese bread made with yuca (tapioca) starch, eggs, and cheese. Naturally gluten-free, it is baked at high heat for a lightly crisp exterior and a soft, chewy center.
Equipo
- (2) 13" x 18" Baking Sheet
- Extra large mixing bowl
Ingredientes
- 500 g yuca starch also known as Tapioca Starch
- 100 g Quaker yellow cornmeal
- 1 tablespoon non-aluminum baking powder Traditional chipa doesn’t contain baking powder, but I like to add it to make it lighter and fluffier.
- 400 g panela cheese, crumbled or low-moisture mozzarella (shredded
- 150 g softened butter I use butter in this recipe because I prefer its flavor, but alternatives like shortening or margarine can also be used.
- 50-100 ml whole milk or buttermilk room temperature ( Use only as much as needed to achieve a moist dough, taking care not to over-moisten it). See my instructions for how to make homemade buttermilk here.
- 4 large eggs , room temperature
- 1-½ teaspoons kosher salt , or to taste
- 1 tablespoon anise Seeds Optional, but highly recommended.
Instrucciones
- Preheat your oven to 500°F (260°C) and line two 13x18x1 baking sheets with parchment paper.
- In a large mixing bowl, combine tapioca starch, cornmeal, salt, anise, and baking powder.
- On a clean work surface, pour out the yuca starch mixture and form a well in the center. Add softened butter and eggs and mix with your fingers until creamy.
- Gradually incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms. (The coarse crumb should appear loose but hold together when pressed.)
- Mix in cheese until well integrated.
- 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 it becomes too soft, add a little more yuca starch.
- Knead the dough using the heel of your hand to push it away from you, then gather it back using a bench scraper. Continue until the dough is smooth, compact, and no longer sticks to the surface or your hands, about 4-5 minutes. Note: 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.
- To shape the chipas, pinch off a piece of dough and roll it into a ball, about 130g each. Roll into an 8-inch log, join the ends to form a circle, and press to seal. For diagonal shapes, roll into a 9-inch long, 2-inch diameter log and cut into 3-inch diagonal slices.
- Place shaped dough on the prepared baking sheets and bake until lightly golden and puffed, about 12-15 minutes. Do not overcook. Serve immediately.
Watch how to make it
Notas
Storage: Best enjoyed fresh. Store cooled chipa in an airtight container at room temperature for up to 3 days. Warm briefly in the microwave, but do not overheat.
Freezing: Chipa can be frozen baked or raw for up to 2 months.
- To freeze baked chipa: Let cool completely, then store in an airtight freezer bag. Reheat in a 350°F (175°C) oven for 5–8 minutes until warmed through. Microwave briefly if needed, but do not overheat.
- To freeze raw chipa: Shape the dough and freeze on a tray until firm. Transfer to a freezer bag. Thaw at room temperature until slightly softened, then bake as directed, adding 1–2 extra minutes if needed.
Nutrición
Valores nutricionales
Chipa
Amount per Serving
Calorías
324
% Daily Value*
Grasa
16
g
25
%
Grasa saturada
9
g
56
%
Grasa Transgénica
1
g
Grasa polinsaturada
1
g
Grasa monosaturada
4
g
Colesterol
85
mg
28
%
Sodio
419
mg
18
%
Potasio
110
mg
3
%
Carbohidratos
38
g
13
%
Fibra
1
g
4
%
Azúcar
1
g
1
%
Proteina
8
g
16
%
Vitamina A
543
IU
11
%
Vitamina C
0.1
mg
0
%
Calcio
212
mg
21
%
Hierro
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
