Argentinian chipa. Little bitesize cheese buns.

They are like little cheese puffs with a gooey interior. Various versions of this exist in Latin American countries, but Argentina was first in my list so that is why I went for it. You can use various cheeses in this. I decided to use mozzarella for the stretchiness and parmesan for flavour. One thing to note is that different cheeses have different moisture content so that will affect the wetness of the dough. Do not use something that is too wet is what I am trying to say.

Made with tapioca starch instead of flour makes them gluten free and adds to the chewy texture.

The recipe is so simple and basic that anyone could make this on the first try. And if you love cheese, then this is on you should definitely try.

Best eaten warm and fresh from the oven as they will go stale quite quickly.

This recipe makes 12 chipa. If you want to make more simply multiply the amount of ingredients.

Watch the video down below for detailed instructions.

Ingredients

60g (2.1oz) parmesan

60g (2.1oz) mozzarella

120g (4.2oz) tapioca starch

2g (0.07oz) salt

1 egg yolk

80g (2.8oz) milk

*The egg yolk and milk should have total weight of 100g (3.5oz). I would suggest first weighing the yolk and then adding the milk to make up the difference.

Method

1. In a bowl combine the tapioca starch, salt, mozzarella, and parmesan. Mix well. Add the egg yolk and milk. Mix to a dough.
2. Divide the dough into 12 equal pieces. Shape them into balls.
3. Place on a parchment paper lined tray. Cover and refrigerate for at least 30 minutes. *During this time preheat your oven to 170C (340F) fan on.
4. Bake the chipa for 18 – 20 minutes until golden brown all over.

Let them cool down a little and tuck in!