Rosca de Chipa is a ring-shaped version of chipa paraguaya (traditional Paraguayan cheese bread) made with yuca (tapioca) starch, cheese, eggs, milk, and fat.
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Naturally gluten-free, it's known for its crisp crust and soft, chewy center with a mild cheese flavor.
The rosca shape is simply a way to form the dough, making it quicker and easier to prepare, perfect for breakfast or as a snack.
The Chipa Rosca recipe I'm sharing here at Camila Made is one of my family's go-to favorites.
It's quick, easy, and delicious. I start with my chipa muffin batter, mixing in freshly grated Parmesan and a bit of mozzarella.
Then, I shape the dough into a ring and bake it in a 10-inch round pan until golden and puffed.
It's one of those recipes that barely makes it to the table before it's gone.
This rosca de chipa recipe was inspired by my chipa muffin recipe on this site and pairs perfectly with a delicious mate cocido.
Ingredients You'll Need
- Whole Milk: Adds richness and creates a soft, tender texture in the dough.
- Water: Keeps the dough hydrated and balances the richness of the milk.
- Kosher Salt: Enhances all the flavors, bringing the ingredients together.
- Avocado Oil: Adds tenderness to the dough and helps achieve a perfectly crispy outside. You can use any neutral cooking oil-I've even used extra-virgin olive oil, which works great, although it adds a stronger flavor.
- Yuca Starch (also known as Tapioca Starch): The star ingredient that gives Chipa its signature chewy texture and makes it gluten-free.
- Eggs: Help bind the dough and give the bread a light, fluffy interior.
- Cheese: I used mozzarella and Parmesan cheese, but I often swapped the Parmesan for Grana Padano-it's just as delicious!
See the recipe card for quantities.
How to Make Rosca de Chipa
Note: Full instructions are provided in the recipe card below.
- Preheat oven to 400°F (200°C).
- Boil milk, water, salt, and oil; remove from heat.
- Pour hot liquid over the tapioca starch and mix until the mixture is crumbly.
- Add eggs one at a time, then mix in cheeses.
- Scoop the dough into an ungreased 10-inch savarin pan, shaping it into a ring.
- Sprinkle with a little extra Parmesan, if desired.
- Bake 15-20 minutes until puffed and golden.
- Cool slightly, slice, and serve warm.
Watch Recipe Video
Hint: A savarin pan gives the Chipa Rosca its signature ring shape and helps it bake evenly. You can find one here.
Storage, Make Ahead, & Freezing
Store: Keep your Chipa Rosca in an airtight container at room temperature for up to 3 days. To reheat, microwave for a few seconds until just warmed through-avoid overheating, as it can turn tough.
Make Ahead & Freezing: It's not advisable to make the dough ahead of time or freeze it. This recipe is best enjoyed fresh.
Camila's Tips & Variations
- Shaping & Alternatives: Don't have a savarin pan? You can use a 10-inch round cake pan and simply spoon the batter around the edges to form a ring. It bakes up beautifully and still retains its classic rosca shape.
Need a visual? Watch the video above on my YouTube channel to see exactly how I shape it.
Alternatively, you can scoop the dough into rounds using two spoons or a lightly oiled ice cream scoop. Just make sure to adjust the baking time depending on the size of each portion. - Cheese Variations: Try it with Grana Padano, a Mexican cheese blend, or even a bit of Gouda for a twist.
Frequently Asked Questions
Can I make Rosca de Chipa without oil?
Yes, you can substitute oil with butter or margarine.
Can I use water instead of milk in Rosca de Chipa?
Yes, but the result will be less rich and flavorful.
Can I substitute the cheese?
Yes! You can use other cheeses like Mexican blend, cheddar, or whatever you have on hand. Just keep in mind that this may change the flavor and texture slightly.
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Recipe
Rosca de Chipa
Equipment
- Stand Mixer or
- 10-inch round cake pan
Ingredients
- 226 g tapioca starch
- 60 ml whole milk
- 60 ml water
- ½ teaspoon kosher salt
- 120 ml neutral oil
- 2 large eggs
- 50 g freshly grated Parmesan cheese
- 28 g shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium pot, combine the milk, water, salt, and oil. Bring to a boil, then immediately remove from heat.
- In a stand mixer fitted with a paddle attachment (or in a large bowl using a wooden spoon), add the tapioca starch. Pour in the hot liquid and mix until a crumbly dough forms.
- Add the eggs, one at a time, mixing well after each addition.
- Once the eggs are fully incorporated, add the Parmesan and mozzarella. Mix until the dough is smooth and slightly sticky.
- Scoop the dough into an ungreased 10-inch savarin pan. Sprinkle with a little extra Parmesan, if desired.
- Bake for 15-20 minutes or until puffed and golden brown.
- Let it cool slightly, then slice and serve warm.
Watch how to make it
Notes
Nutrition
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.
