Chipa Paraguay

Summary

Ingredients

• 500 g butter
• 150 ml milk
• 1 kg tapioca (starch)
• 350 g corn flour
• 500 g Gouda cheese, rated
• 7 egg (s)
• 1 tablespoon salt
• 1 tablespoon anise

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Instructions

1. Mix the eggs with salt and anise in a blender for 5 minutes. This will crush the anise. Alternatively, aniseed powder and a whisk can be used.
2. Let the butter melt (but not too hot).
3. Put the tapioca starch, corn flour and grated cheese in a large bowl and make a well. Add eggs, milk and butter and work into a mass. Knead well for a good 5 minutes.
4. Shape approx. 100 g of the mass into a ball, then into a 10 cm long snake, then twist in a circle. Score a pattern in the surface with a knife.
5. Bake in the oven at 180 ° for about 20 minutes until lightly golden brown.
6. Place the chipa in a bowl until ready to be eaten and wrap in a kitchen towel.
7. Typically Paraguayan and intended for a snack in between. Chipa is traditionally baked at Easter (Maundy Thursday) and nothing else is consumed on Good Friday.

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