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