Chipa: Small, cheesy cassava bread

Here’s a fresh take on Chipa:

Many people believe that the origin of chipá was in the Jesuit Reductions, in the towns that housed the Guaraní Indians established by the Order of Saint Ignatius from the 17th century onwards in Paraguay and parts of Brazil and Argentina. These delicious cheese buns are made with a combination of mozzarella and Parmesan, which provides a gooey interior and flavorful outside. They’re gluten-free thanks to tapioca starch, which also gives them their chewy texture.

Ingredients:

• 60g Parmesan

• 60g Mozzarella

• 120g Tapioca starch

• 2g Salt

• 1 Egg yolk

• 80g Milk

Method:

1. Mix starch, cheese, and salt.

2. Add egg yolk and milk, knead into dough.

3. Shape into 12 balls, refrigerate for 30 minutes.

4. Bake at 170°C (340°F) for 18-20 minutes until golden.

Enjoy this savory chipa with a touch of elegance using Vakiano’s exquisite table settings. Perfect for creating a truly memorable dining experience.