Chipá (Egg-Free Cheese Bread)

Ingredients

• 2 cups Tapioca starch
• 0.5 cup Milk
• 0.25 cup Vegetable oil
• 1 tsp Salt
• 1 cup Queso Criollo (or Monterey Jack)
• 0.5 cup Parmesan cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a medium saucepan, combine the 0.5 cup of milk, 0.25 cup of vegetable oil, and 1 tsp of salt. Heat this mixture over medium heat until it just begins to simmer, then immediately remove it from the heat.
3. 3Add the 2 cups of tapioca starch to the hot liquid all at once. Stir vigorously with a sturdy spoon or spatula until a smooth, cohesive dough forms and no dry starch remains.
4. 4Allow the dough to cool for about 5-10 minutes, or until it is comfortable to touch. This step is important to prevent the cheese from melting too quickly. Once slightly cooled, add the 1 cup of Queso Criollo (or Monterey Jack) and the 0.5 cup of Parmesan cheese to the dough. Knead the dough with your hands until the cheese is evenly distributed throughout.
5. 5Take small portions of the dough and roll them into balls, about 2.54 cm in diameter. Place these balls onto a baking sheet that has been lined with parchment paper, ensuring they have a little space between them.
6. 6Bake the chipá for 20-25 minutes. They are ready when they are puffed up and have turned a light golden brown color.

Substitutions

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