Chipa con Guayaba
Chipa con Guayaba (also known as Chipa Relleno de Dulce de Guayaba) is a sweet and savory variation of traditional Chipa Paraguaya.
Equipo
- Baking sheet (13x18x1 inch)
- Small knife
Ingredientes
- 200 grams tapioca starch
- 50 grams Quaker yellow cornmeal
- 50 grams butter , at room temperature
- 75 ml buttermilk or whole milk
- 1 teaspoon baking powder
- 2 large eggs , at room temperature
- 200 grams Gouda cheese , grated
- 100 grams Parmesan cheese , grated
- ½ teaspoon kosher salt
- 200 g guava paste , cut into 1-inch cubes
Instrucciones
- Preheat your oven to 500°F (260°C) and line a 13x18x1-inch baking sheet with parchment paper.
- In a large mixing bowl, combine the tapioca starch, cornmeal, salt, and baking powder. Make a well in the center.
- Add the softened butter and eggs to the well, and cream them together with your fingers until smooth and creamy.
- Gradually incorporate the dry ingredients by hand until a coarse crumb forms. Mix in the cheeses until fully combined.
- Pour in the buttermilk and knead the dough in the bowl until it becomes homogeneous.
- Cover the dough with plastic wrap and let it rest for 15 minutes.
- Pinch off a 40 g portion and roll it into a ball. Press a cube of guava paste into the center and reshape it into a round ball.
- Place the prepared chipa on the baking sheet and repeat with the remaining dough, spacing each piece about 1 inch apart.
- Bake for 15 minutes or until the chipas are puffed and golden brown. Remove from the oven and let cool slightly.
- Note: The guava filling will be extremely hot. Allow the chipas to cool for a few minutes before eating to avoid burns.
Watch how to make it
Notas
How to Store and Reheat
While best enjoyed fresh, leftover chipa with guava can be stored in an airtight container at room temperature for a day or two.
You can refresh them slightly in the microwave or oven before serving. Be careful not to overheat them, as this can dry them out and make them tough.
How to Freeze
Shape the chipa as directed. Place them on a baking sheet lined with parchment paper, leaving at least 1 inch of space between each one. Once frozen solid, transfer the chipa to a freezer-safe bag or container.
When ready to bake, preheat your oven to 500°F (260°C). Bake the frozen chipa directly on a baking sheet lined with parchment paper for about 15 minutes, or until golden brown.
Nutrición
Valores nutricionales
Chipa con Guayaba
Amount per Serving
Calorías
144
% Daily Value*
Grasa
6
g
9
%
Grasa saturada
4
g
25
%
Grasa Transgénica
0.003
g
Grasa polinsaturada
0.3
g
Grasa monosaturada
2
g
Colesterol
43
mg
14
%
Sodio
317
mg
14
%
Potasio
58
mg
2
%
Carbohidratos
16
g
5
%
Fibra
0.4
g
2
%
Azúcar
2
g
2
%
Proteina
7
g
14
%
Vitamina A
170
IU
3
%
Vitamina C
2
mg
2
%
Calcio
191
mg
19
%
Hierro
0.5
mg
3
%
* 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.
