Chipa almidón. The most popular chipa in Paraguay. They are found in the streets, most commonly in the shape of a donut.
Fourth and last recipe for chipas! I hope you have enjoyed these Paraguayan recipes.
Chipa almidón is what you find in the streets. The one you buy after school, when you travel by bus or when you want to invite foreigners' something very Paraguayan.
As I mentioned in the other posts, I am very grateful to my friend Jazmín de Lo de Jaz for having shared her favorite chipa recipes with us.
For this last recipe, she was able to find the person who created this recipe and we had the privilege of being able to make it with her. Thanks Blanca!
Tips from Blanca for a good chipa:
1. Taste your dough: every cheese has a different amount of salt, so try your dough to see if it lacks salt.
2. Let the dough rest before kneading: although with the little time we had to make this chipa almidón, we skipped this step, Blanca emphasizes that it is important to let the dough rest for at least an hour.
3. Add the milk little by little: if the dough breaks a lot or it cracks and doesn't want to come together, it is because it needs a little more liquid. If possible do not add more starch, it loses its texture.
Do you like trying new recipes? I hope you give this chipa a try this Easter.
Recipes you might like:
If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen
Chipa Almidón (Paraguayan Gluten-Free Bread)
Ingredients
- 150 grams butter, soften (2/3 cup) I used Trebol brand
- 2 eggs
- 200 grams Paraguay cheese, grated (2 cups) I used Trebol brand
- 25 grams Parmesan cheese (1/4 cup)
- 500 grams cassava four (4 cups + 1 tablespoon)
- 100 ml milk ((1/2 cup + 1 teaspoon)
- 1 teaspoon salt
- 1 to 2 teaspoons anise seeds
Instructions
- In a large bowl, beat the butter until creamy. Add the eggs one by one and continue beating. Add the two kinds of cheese and the anise and beat until you have a creamy mixture.
- Add cassava flour and salt. Mix by hand. Put the mixture on a flat surface and start kneading. Little by little add milk. Taste the dough for salt. Cover with a cloth and let stand.
- Preheat oven to 425 ° F / 232 C and grease two baking sheets.
- Knead the dough for about 3 to 5 minutes. Or until you have a very soft dough. Divide the dough into 20 equal portions and give it the shape you want.
- Bake for 20 minutes or until golden brown. Remove and let cool.
Notes
Nutrition
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Claudine Elwyn
can you freeze these, it makes too many just for little me!
Lizet
Hi, you can freeze the dough. Shape the chipa, and then freeze it.
you can then defrost them before baking them. If you bake them frozen, it might take double the time to bake.
I don't recommend freezing already baked chipas.
Sarah
Will and I just tried this and love it! Thanks Lizet for the simple instructions and delicious chipa!
Lizet
I'm glad you guys liked it!
Tony
I saw the Documentary on Paraguayan market’s on NHK WORLD JAPAN called somewhere street. The girl in the market was walking selling them yelling out Chipa!! Chipa!! I looked up chipa and your blog showed up!! The three sister’s.
I make casava flour tortillas and their so good HOT! With buttery flavors running mmmmm!!! And very healthy. Thanks for the recipe. ❤️
Lizet
Oh! I haven't seen that program yet.
I'm so glad you found the recipe. I hope you give it a try.
I haven't tried making tortillas yet. What's your favorite recipe?
Marta
Thank you so much!! Paraguayan in nyc. I checked many recipes and yours sounded de best. I actually made a bit mire. I amplified the recipe. It’s in the oven now. I had queso Paraguay frozen for months. Hope it’s as good as it looks!!!
Many thanks!
Lizet
How was it Marta? I hope it turned out delicious!
M
Hi! I stumbled upon your blog while looking for a chipa aramiro recipe for my Spanish class.
Sorry to correct you, but chipa is not only made for Holy Week, as your recipe heading states.
Chipa is made and eaten everyday. Holy Week used to be the proper ocassion for those who fasten / chose to avoid meat in holy days and then again, on May 3rd, Day of the Cross, when people organize HUGE rosarios and hang chipa and sweets from a sort of manger.
Have a nice time in Paraguay.
Angela Santiago
I can't believe I found you...really hard to find good Paraguayan recipes with ingredients that are not native. I did try today the Paraguayan Chipa recipe and it kind of worked, need to get the right dough texture though... I know it takes time to get it, but I thank you the pictures and the instructions.. This is from a Paraguayan who never cooked, married to an awesome PuertoRican guy 49 yrs ago, who does the cook in the house and live in Philadelphia, Pennsylvania, USA.
Lizet Flores de Bowen
Angela! so glad you found this recipe! I was always afraid to make chipa, until I made it with my 2 friends. Yes! kneading is the key with chipa. The more you knead it, the dough comes together and has that delicious crunchy crust.
A practicar más! 🙂
Marcos Garcia Ruiz
Many thanks for your blog and recipes Lizet! Has been awesome to find the recipe and to make some with my wife (she is not Paraguayan) but loves chipa!
I´ll let you know how it goes with the other recipes also.
Lizet Flores de Bowen
Marcos! I'm so glad you found my blog and the chipa recipe. Let us know how you liked the other recipes 🙂
Beverly Moss
Where can I find Trebol Paraguayan cheese? I live in Oklahoma, but grew up in Paraguay. Chipa and chipitas (a snack size introduced after we left Paraguay in 1970) are what I miss most! Thanks!
Lizet Flores de Bowen
I don't think you can find queso Paraguay Trebol in the US. But you can replace it with queso fresco. 😊
Lidia
Hola no nombre as Lidia y me hysteria saber, donde puedo comprar, chipá en Carolina del Norte. Charlotte. Mi email as [email protected], so me puede responder por favor. Desde ya gracias.
Lidia.
Lizet Flores de Bowen
Hi Lidia. Look for international stores to get cassava starch to make chipa. I really don't know if you can find it already made.
Ann Fromholz
I just did a search for chipa because I was an exchange student in Asunción 30+ years ago (yikes!). I’m so glad I found your blog. I look forward to making chipa and remembering my time in Paraguay.
Lizet Flores de Bowen
I'm glad you found my blog Ann! This chipa from a Paraguayan friend is the best! I hope it brings nice memories to you. Let us know how it turns out.
Michael C Sacco
Wonderful!! I've made these many times now and always delicious! thank you.
Lizet Flores de Bowen
Hi Michael! So glad you liked this chipa recipe and mbeju! I'll try and post more Paraguayan recipes.
Jazmin
We had so much fun!!! Thanks Lizet!