Torta Chipa is a variation of Chipa Paraguaya, baked in a cake pan instead of shaped into individual rings like the traditional version.
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Unlike the thicker dough used for classic Chipa, this variation uses the same ingredients-tapioca starch (yuca statch), eggs, milk, fat, and cheese-but has a runny, pourable batter, similar to pancake or muffin batter.
Baked as a whole until golden and puffed, it's quicker to prepare and just as delicious!
This Torta Chipa recipe is incredibly easy to make. The batter comes together in minutes using a blender, making it perfect for busy days.
It has a soft, chewy texture-just like traditional Chipa-but it's baked all at once in a single pan.
If you're looking for a more practical alternative to classic Paraguayan cheese bread, this version is a great choice for any time of day, from breakfast to lunch, dinner, or even a quick snack.
With just a few simple ingredients, all you have to do is blend, pour, and bake until golden. It's that easy!
Ingredients You'll Need
Note: See the recipe card for quantities.
- Yuca starch/tapioca starch): The base of chipa gives the bread its classic chewy texture and naturally gluten-free structure.
- Parmesan & Mozzarella cheese: Add flavor and contribute to the soft, stretchy texture.
- Baking powder: Gives the bread extra lift and lightness, helping it puff up in the oven.
- Kosher salt: Balances the flavors.
- Eggs (room temperature): Bind the ingredients, contributing to the structure and richness of the batter.
- Whole milk & water: Together, they add moisture and help create a tender, flavorful texture.They also thin the batter to achieve the pourable consistency needed for this version of chipa.
- Neutral oil: Adds moisture.You can use any neutral-flavored oil; I like avocado oil for its mild taste and nutritional benefits.
How to Make Torta Chipa
Note: Full instructions are provided in the recipe card below.
- Preheat oven to 350°F and prepare a 12-cup Bundt pan with butter and flour or baking spray.
- Blend eggs, milk, oil, salt, and half of the tapioca starch until smooth.
- Add the remaining starch and baking powder; blend, then scrape sides and blend again.
- Pulse in Parmesan cheese.
- Pour batter into the pan, and top with mozzarella if desired.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Cool in pan, then invert to cool completely.
- Slice and serve.
📌 Note: The batter for Torta Chipa should be smooth and pourable, like pancake batter. Also, make sure to butter and flour the pan well to prevent sticking when unmolding.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Store the cooled chipa torta in an airtight container at room temperature for up to 2 days. Avoid overheating when reheating, as it can cause the texture to become tough.
Make Ahead & Freezing: Not recommended -this recipe is best enjoyed fresh.
Camila's Tips and Advice
- Measure precisely: Use exact amounts of yuca starch and cheese. Too much or too little can affect the texture and structure of the bread.
- Grease the pan well: Thoroughly coat your Bundt pan with butter and flour (or baking spray with flour) to prevent sticking and ensure a clean release.
- Preheat your oven: Always make sure your oven is fully preheated to the recommended temperature before baking for even cooking and the best rise.
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Recipe
Torta Chipa
Equipment
Ingredients
- 330 g Polviho Doce (also known as Yuca Starch or Tapioca Starch)
- 100 g Freshly grated Parmesan cheese
- 100 g shredded mozzarella , optional
- 20 g shredded mozzarella to sprinkle on top (optional)
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 3 large eggs , room temperature
- 110 ml whole milk
- 110 ml water
- 110 ml avocado oil, sunflower oil or any neutral-flavored oil
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350°F (180°C).
- Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour.
- In a blender, add the eggs, milk, oil, salt, and half of the tapioca starch. Blend for 2 minutes until smooth.
- Add the rest of the tapioca starch and baking powder. Blend for another minute. Use a spatula or a wooden spoon to scrape the sides and blend for 5 more minutes for a uniform mixture.
- Then, add the freshly grated Parmesan, pulsing a few times to integrate them into the batter.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Optionally, sprinkle additional shredded mozzarella on top.
- Place the pan in the preheated oven. Bake for 45-50 minutes or until golden brown. Check doneness with a toothpick - it should come out clean.
- Let the bread cool in the pan for a few minutes. Then, invert it onto a plate or wire rack to cool completely.
- Cut the cooled Bundt pão de queijo into slices and serve.
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.
