Chipá is the Paraguayan cousin of Brazilian pão de queijo—those irresistible little cheese breads that vanish before you know it. Ready to bake a batch?
Ingredients for chipá:
- 6 cups (750 g) tapioca starch (also sold as “tapioca flour”);
- 1 cup (225 g) unsalted butter, softened;
- 1 Tbsp table salt;
- ⅔ cup (150 ml) whole milk;
- 5 cups (600 g) finely shredded sharp cheese such as Parmesan, aged cheddar, or a mix;
- 3 large eggs.
How to make chipá:
- In a large bowl combine the tapioca starch, butter, salt, milk, cheese and eggs. Start with a spoon, then switch to clean hands and knead until you have a smooth, pliable dough that no longer sticks to your fingers;
- Pinch off golf-ball-sized pieces, roll into 6-inch logs and shape into a horseshoe “U”; for filled versions, press a strip of guava paste into the center and seal the dough around it;
- Arrange on parchment-lined baking sheets and bake in a pre-heated 400 °F (200 °C) oven for 25-30 min, or until puffed and golden;
- Best enjoyed warm—watch them disappear!
Freezer tip:
The recipe makes plenty. Flash-freeze the shaped chipá on a tray, then transfer to zip-top bags; they keep up to 3 months. Bake straight from frozen, adding 5 extra minutes.
A quick backstory:
Chipá (or chipa) is a staple of Paraguayan cuisine, traditionally made with tapioca starch, cheese, eggs and a little fat. Once mixed, the dough is formed into little horseshoes and baked until puffed and chewy. Brazilian pão de queijo is a close South-American sibling.