# Chipa

> Paraguayan cheese bread, tereré's partner.

- Time: 40 min
- Makes: ≈ 20 pieces
- Hot · Caffeine-free · Level: Intermediate

## 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

1. Rub the starch and butter together into crumbs.
2. Add the cheese, eggs, salt and fennel. Add the milk gradually until the dough is smooth and mouldable.
3. Shape into rings or balls.
4. 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.

This recipe is part of the guide: [Yerba Mate](https://botanora.cdev.com.br/en/shop/erva-mate).

Fonte: https://botanora.cdev.com.br/en/recipes/chipa