A super easy and delicious Chipa recipe from the amazing Doña Petrona. Perfect for sharing with friends and family.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, mix the eggs and yolks with softened butter.
Add the cheese cubes and incorporate the brine alternately with the cassava starch.
Continue until all 1 kg of starch is absorbed, forming a hard dough that detaches from the container.
Shape the dough into chipas of your desired size.
Place them on a greased and floured baking sheet and bake in a very hot oven until the crust is hard and lightly golden.
Share photos of your chipas once made.
Can I use margarine instead of butter?
Yes, you can substitute butter with margarine in this recipe.
What type of cheese should I use?
Use table cheese cut into small cubes for this recipe.
How do I know when the chipas are done baking?
The chipas are done when the crust is hard and lightly golden.
Can I use water instead of milk for the brine?
Yes, you can use either milk or water for the brine.
What is the origin of Chipa?
Chipa is a traditional cheese bread from the South American region, particularly popular in Paraguay and Argentina.
