Oven
Chipa – cheese rolls made from cassava starch
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Small, slightly chewy cheese curls from Paraguay.
Timing
- Preparation: 20 min.
- Cooking/Baking: 20 mins.
- Rest/Cool: 10 minutes dough rest
Estimated nutrition
per piece · Calculated for 12 pieces.
- Energy
- ≈ 230 kcal
- Protein
- ≈ 5.1 g
- Carbohydrates
- ≈ 28.7 g
- Fat
- ≈ 10.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 400 g tapioca starch (cassava starch, not cassava flour with fibers) · ≈ 400 g · Assumed quantity / reference product
Tapioka/Tapiokastärke (K512000) - 180 g crumbled mild cheese · ≈ 180 g · Assumed quantity / reference product
Gouda 48 % Fett i. Tr. (M402600) - 70 g soft butter · ≈ 70 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 2 eggs (M) · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 100-130 ml milk · ≈ 115 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200)
Not included in the base calculation
- 1 tsp anise seeds optional · Optional ingredient or inedible equipment
- 6 g salt after cheese · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g tapioca starch (cassava starch, not cassava flour with fibers)
- 180 g crumbled mild cheese
- 70 g soft butter
- 2 eggs (M)
- 100-130 ml milk
- 1 tsp anise seeds optional
- 6 g salt after cheese
Instructions
- Preheat the oven to 200 °C top/bottom heat and line the tray with baking paper.
- Mix tapioca starch with salt and optionally aniseed; Incorporate butter, eggs and cheese.
- Add the milk little by little until you have an easy-to-shape, non-flowing dough. Let rest for 10 minutes.
- Form twelve short rolls of dough and bend them into small horseshoes or rings.
- Bake on the tray for 18-22 minutes until chipa are lightly golden brown. Serve lukewarm.
Tips
- Don't bake for too long - chips that are too dry will become hard.
- Food safety: Chipa almidón and Chipa mestizo are different; here is a starch-based home version.
- Technology: Germany: tapioca starch from the Asian/Latino store; Feta plus young Gouda as a house version, salt carefully.
