Ingredients
| 500 g | sweet tapioca starch |
| 200 g | grated semi-hard cheese |
| 100 g | butter |
| 2 | eggs |
| 100 ml | milk |
| 1 tsp | salt and 1 tsp fennel seed |
Method
- Rub the starch and butter together into crumbs.
- Add the cheese, eggs, salt and fennel. Add the milk gradually until the dough is smooth and mouldable.
- Shape into rings or balls.
- Bake at 200 °C for 20 to 25 min, until golden underneath.
Tip: Unlike Brazilian pão de queijo, chipa dough is not scalded: it is firmer and keeps longer.