Homemade Chipá is a cheese bread prepared with cassava, cassava or tapioca starch, typical especially in Paraguay, Ecuador, Argentina and Brazil. Depending on where this bread is made, it can also be known as cassava bread, Brazilian cheese bread or cheese bread. Its preparation is very simple. The only trick for the chipá to be perfect is to make a good kneading from the beginning, so that all the ingredients mix well.
The manioc, cassava or tapioca starch necessary for this recipe can be easily found in large stores or in stores specializing in Latin American products or food supplements, often under the name of cassava starch. It is worth mentioning that starch is not the same as manioc or cassava flour and, although the latter can also be used in the recipe, it is usual prepare the chipá with cassava starch.
The chipa is a bread suitable for celiacs since it is a gluten-free bread. Of course, if the recipe is going to be made for people who cannot eat gluten, it is important check the labeling of each ingredient to verify the total absence of gluten, even traces, in each of the ingredients.
To make chipá bread we will use semi-cured cheese and mozzarella, which will provide elasticity to the interior of the bread. This bread is crunchy on the outside and soft on the inside, it tastes like cheese and, if it is accompanied by a sauce that we like, even better.
recipe information
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- Preparation time: 30 minutes
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- cooking time: 15 minutes
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- total time: 45 minutes
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- rations: 10, 20 units
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- Category: loaves
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- type of cuisine: latin american
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- Calories per serving (kcal):243
Chipá ingredients for 10 people
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- 300 g of cassava, cassava or tapioca starch
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- 100 ml of milk
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- 2 eggs
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- 70 g butter at room temperature
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- 1 pinch of salt
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- 120 g semi-cured cheese or grated Parmesan cheese
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- 60g fresh mozzarella
how to make chipa
In a bowl, mix 300 g of cassava starch with 100 ml of milk, 2 eggs, 70 g of butter at room temperature and 1 pinch of salt. We knead the whole thing well until we have a slightly sticky dough. If we lack liquid, we can add a little water or milk.
When we have the kneading ready, more or less, we add 120 g of grated semi-cured cheese and 60 g of fresh mozzarella. We continue to knead until we get a smooth dough.
Preheat the oven to 180 ºC with heat above and below, and air (if we have it). When we have the dough ready, we make balls of the same size and place them on a parchment paper in an oven tray. For this operation, it can be useful to form a cylinder with the dough, cut it into 20 equal parts and round each one with the cups of the hands, until the balls of dough are formed. We put the tray with the chipá dough in the oven for 12-15 minutes.
Once the baking time has elapsed, we take the tray with the chipá breads out of the oven and, being careful not to burn ourselves, we put the breads on a plate, dish or a small basket and serve them. We can make a sauce with a spicy touch to accompany these breads, it will be great.
Easy preparation summary
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- Mix in a bowl the cassava starch, milk, eggs, butter, salt and knead
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- Add the cheeses to the chipá dough and continue kneading until you get a smooth dough.
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- Preheat the oven to 180 ºC with heat above and below, form 20 balls with the dough, and bake the chipá on a tray for 12-15 minutes.
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- Serve the chipá accompanied by some sauce
