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Chipa



For my flashback Friday I have chosen to share the recipe for Chipa again.
Makes 3 dozen
These chewy cheesy little pillows is a recipe originally from Paraguay, where my husband was born. They are made from Cassava flour (called Mandioca flour in Spanish) or Tapioca Starch, therefore making them gluten free. (Tapioca Flour and Tapioca Starch is the same thing.)
Another variation for the recipe has a crusty hard outer crust yet soft and chewy from the inside. This version however is a soft muffin, chewy on the inside that taste best warm from the oven, they feel like little pillows. **They are so quick and easy to make, you don't need to be following a gluten free diet to enjoy them.


  • 1 - 400 g. / 14 oz package of tapioca starch (approx 3 cups)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup of oil
  • 2 cups of grated cheese, like Old Cheddar*
  • 2 eggs
  • 1 cup milk
  1. Mix all the dry ingredients together.
  2. Add oil, beaten eggs with the milk and stir until the dry ingredients are well moistened.
  3. Put into greased mini muffin tins, enough to make 3 dozen. 
  4. Bake at 350 til golden brown, 20-25 minutes.

*You can use any combination of cheese according to personal taste. I have added 1/2 cup of parmesan cheese mixed with 1 1/2 cups mozzarella.  Try smoked Gouda, Swiss, Jalapeno Pepper Jack perhaps? Change up the flavors for a new taste experience.

**Just a word of caution, because these are gluten free, and you don't eat them the day that they are made, they will certainly loose that soft, chewy goodness and become a bit dry and hard. So enjoy them right out of the oven and only make as many as you need. Do not use regular size muffin cups, the larger ones do not taste the same.





from the kitchen of
recipe file ,

26 comments:

  1. Jeanine - The Baking BeautiesFebruary 3, 2011 at 4:34 AM

    I nearly made these for supper yesterday, but didn't. Now that I see how yours turned out, I think I will be making these the next time we have soup. :) Thanks for sharing!

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  2. AnonymousFebruary 3, 2011 at 4:41 AM

    These are so unbelievably good! A gal friend, from Chile, gave me the recipe last year and have made them many times. The dough mixture keeps (unbaked) in the frig. for a day or so if you don't want to bake them all at one time. Warm out of the oven....with a fresh salad....nothing else is needed! ;-) Doreen

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  3. AnonymousFebruary 3, 2011 at 6:29 AM

    I had a taste of these at Charlotte's place yesterday -firsthand right out of the oven. They were very delicious, light and tasty. I highly recommend them and will make some myself this weekend. Thank you, dear friend, Charlotte




    Sandi E

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  4. BettyFebruary 3, 2011 at 7:05 AM

    Looks delicious..we tried these at Folklarama right?

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  5. KathyFebruary 3, 2011 at 7:15 AM

    I'm sure our gluten free readers always like to see a recipe that they can use. Your Chipas look and sound yummy.

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  6. Larissa JoyFebruary 3, 2011 at 7:19 AM

    I had this when I was in Paraguay last year with my Oma, and LOVED it! The flour they used for it there was something else (manyucka??), but I will definitely try this!

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  7. IrisFebruary 3, 2011 at 10:56 AM

    Oh yum! Reminds me that I need to make these again. They are so delicious.

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  8. UnknownFebruary 3, 2011 at 11:16 AM

    Cool, never heard of these and they looks fantastic.

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  9. RoseFebruary 3, 2011 at 2:45 PM

    My mother-in-law is from South America and she makes these and they are so yummy. Her recipe has 1 tbsp. anise seed. Sometimes she will add a small piece of pepperoni in the centre, also very good! If you don't want to bake them all at once they freeze well.

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  10. AnonymousFebruary 3, 2011 at 3:19 PM

    Am making a variation of these right now. My recipe (also, Brazilian) calls for cassava starch which is just another name for tapioca starch. Used mozzarella last time and am using provolone cheese this time around. Timer going off.....done!!! YUM! Doreen

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  11. JulieFebruary 3, 2011 at 5:45 PM

    Ohhh... these look wonderful ! I'm going to make them tomorrow.My granddaughter will LOVE to share them with me !
    Gluten-free! YEAH !!

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  12. AndreaFebruary 3, 2011 at 6:46 PM

    These look absolutely delicious!! I'm definitely going to try them. Thank you for sharing the recipe.

    God bless~ Andrea

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  13. Pitterle PostingsFebruary 3, 2011 at 8:39 PM

    These look amazing! I love the idea!

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  14. BethFebruary 3, 2011 at 8:47 PM

    Here's another version I was introduced to last spring. This one is made in a blender and can be stored for a couple days or so to be made fresh as desired:
    http://simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

    You gals are often so international which I love. I keep recommending your site!

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  15. Julia O'CFebruary 4, 2011 at 1:08 PM

    *sigh*

    You had me at "chewy little cheese pillow"....

    I'm going to have to make these soon!!

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  16. Amanda BarkeyFebruary 5, 2011 at 10:38 AM

    love these! my mom makes them all summer when i come and visit... chipa and bbq is a must at our house. thanks for posting!

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  17. CrystalApril 5, 2012 at 8:00 PM

    Do NOT use extra virgin olive oil! Other than that they were great. I did them in the sm. muffin tins. My husband popped one in his mouth, and with it still full mumbled, 'Oh these are awesome. You can make these any time you want.'

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  18. DebraDecember 8, 2012 at 8:27 AM

    Do these freeze successfully?

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    Replies
    1. charlotte mgccDecember 8, 2012 at 12:08 PM

      I personally have never frozen them, but I know people do. Just heat them up in a 350 oven for a few minutes. Chipa always taste best served warm but that is just my personal preference.

      Delete
  19. LoisMay 8, 2015 at 4:22 AM

    Oh my goodness, I want one now! I will have to try this.

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  20. AnonymousMay 8, 2015 at 6:03 AM

    Would these work with other flour or corn starch? I can not have anything in the potato family and tapioca and cassava are both in that category. These look and sound delicious.

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  21. charlotte mgccMay 8, 2015 at 6:56 AM

    I have never tried making them with another flour, but I am sure you could experiment. I do know that the taste and texture would definitely be different.

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  22. aleMay 8, 2015 at 10:06 AM

    OMG! you are international.
    Chipas are popular here in Argentina because there is a big comunity of people from Paraguay.
    The flour used is "mandioca" flour...a sort of potatoe.
    Thanks for sharing!

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  23. AnonymousMay 8, 2015 at 3:15 PM

    There is a portuguese bakery in Fresno that makes these. They call them P*De*Q's, short for pão de queijo. They are yummy for anyone, but I love to serve them for my GF friends.

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  24. AnonymousJune 24, 2015 at 4:41 PM

    We make variations of these all the time, they do freeze well as long as you reheat in an oven, not microwave. Also note tapioca/cassava flour is not the same as tapioca/cassava starch. The flour will result in a much thicker end product, more like a corn muffin. So look for starch.

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