Chipa

Ingrédients8

• cassava starch (tapioca flour)250 g
• Paraguayan cheese (or mozzarella), grated200 g
• butter, melted100 g
• milk150 ml
• eggs, large2
• sugar1 tsp
• salt1 tsp
• anise seeds (optional)1 tsp

Préparation

1. Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
2. In a large bowl combine the cassava starch, sugar, salt, and anise seeds.
3. Add the melted butter, milk, and eggs to the dry ingredients and mix until a smooth dough forms.
4. Fold in the grated cheese until evenly distributed throughout the dough.
5. Shape the dough into small balls about 5 cm in diameter and place them on the prepared baking sheet.
6. Bake for 15–20 minutes, or until the chipa are golden brown and puffed up.
7. Remove from the oven, let cool slightly, and serve warm.