Traditional Paraguayan Chipa
Small cassava starch and cheese breads, crunchy on the outside and delightfully chewy on the inside.
40 min
Easy
Guaraní / Paraguaya
6 servings
The story behind
Hey! Looking at your photo made me so hungry. Chipas are, for me, the vivid memory of road trips through Paraguay and Northeastern Argentina. I remember the street vendors approaching car windows with baskets full of these warm rolls wrapped in white cloths. They are perfect for an afternoon snack, paired with a hot 'mate' or a latte. The best part is they are naturally gluten-free, so they feel light. My recommendation: eat them fresh out of the oven when the cheese is still melty and the texture is just right.
Instructions
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1In a large bowl, beat the butter with the eggs and anise seeds until creamy.
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2Add both types of cheese and mix well with your hands. This is where the fun starts.
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3Incorporate the cassava starch and salt. Start bringing the dough together. If it feels too dry, add milk one tiny splash at a time.
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4Knead for a few minutes until the dough is smooth and doesn't stick to your fingers.
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5Form small balls about the size of a golf ball (like in the photo) and place them on a baking sheet; no need to grease it.
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6Bake in a preheated oven at 400°F (200°C) for about 15 to 20 minutes, until they are golden but still soft inside.
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