Paraguayan Starch Bread (chipa De Almidón)

Chipa de Almidón is a traditional Paraguayan bread made with cassava starch and cheese. It is a popular snack or breakfast item in Paraguay, known for its chewy texture and cheesy flavor.

Paraguayan Starch Bread (chipa De Almidón)

Ingredients

  • 3 cups cassava starch
  • 1 cup grated Paraguayan cheese
  • 1/2 cup butter, melted
  • 3 eggs
  • 1/2 cup milk
  • 1 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the cassava starch, grated cheese, and salt.
  3. In a separate bowl, whisk together the melted butter, eggs, and milk.
  4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Divide the dough into 12 equal portions and shape each portion into a ball.
  6. Place the dough balls on a baking sheet lined with parchment paper.
  7. Bake in the preheated oven for 25 minutes or until the bread is golden brown.
  8. Remove from the oven and let cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
20g
Protein
5g
Fat
9g

Supplies

Baking sheet Parchment paper

Tools

Bowl Whisk

Serving suggestions

Serve the Chipa de Almidón warm with a cup of traditional Paraguayan yerba mate tea.

Tips & tricks

For a variation, you can add chopped ham or cooked bacon to the dough for a savory twist.

Cost

$10