Chipa Paraguay

Ingredients for 1 servings:

• 500 g butter
• 150 ml milk
• 1 kg tapioca (starch)
• 350 g corn flour
• 500 g Gouda, grated
• 7 eggs
• 1 tbsp salt
• 1 tbsp anise

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Paraguayan pastries

Blend the eggs, salt, and anise in a blender for 5 minutes. This will break down the anise. Alternatively, you can use anise powder and a whisk. Melt the butter (but not too hot). Place the tapioca starch, cornflour, and grated cheese in a large bowl and make a well. Add the eggs, milk, and butter and mix into a dough. Knead thoroughly for a good 5 minutes. Shape about 100g of the mixture into a ball, then into a snake about 10cm long, then twist it into a circle. Score a pattern into the surface with a knife. Bake in the oven at 180°C (convection oven) for about 20 minutes until lightly golden brown. Place the chipa in a bowl and wrap it in a kitchen towel until ready to eat. Typically Paraguayan and ideal for a quick snack. Traditionally, chipa is baked especially at Easter (Maundy Thursday), and nothing else is eaten on Good Friday.