Breads & doughs
Paraguayan chipa
Cassava starch and cheese rolls, crisp outside and elastic inside.
VegetarianGluten-free
Ingredients
- 400 g of cassava starch
- 250 g of grated Paraguay or fresh cheese
- 100 g of grated hard cheese such as parmesan
- 100 g of lard or butter
- 2 eggs
- 80 g of warm milk
- 1 teaspoon of salt
- 1 teaspoon of anise (optional)
Step-by-step
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- Beat the lard with the salt and the anise 30 sec/speed 4.
- Add the eggs and mix 20 sec/speed 4.
- Add the grated cheeses and mix 20 sec/speed 4.
- Add the cassava starch and mix 30 sec/speed 4.
- Add the warm milk little by little and knead 2 min/dough mode until a pliable dough.
- Form little rolls or rings with greased hands.
- Place on a tray and bake 20 to 25 min at 200C until golden.
- Serve hot to enjoy their elastic texture.
Tips
- Cassava starch is gluten-free and gives the characteristic texture.
- Do not knead too much so it does not turn out hard.
- It is enjoyed freshly made, ideally warm.
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