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Loading...A beloved Paraguayan street-food classic, this chewy, golden bread is naturally gluten-free thanks to tapioca starch and gets its signature puff from a blend of melty cheeses. Warm from the oven, the buns crackle on the outside while staying stretchy and tender inside. They pair perfectly with hot mate, coffee, or a dunk into a hearty stew.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Servings12
Yield12 small buns
Nutrition Facts
Per serving (estimated)
- 165 kcalCalories
- 8 gFat
- 4.5 gSaturated Fat
- 18 gCarbs
- 0.5 gFiber
- 0.5 gSugar
- 5 gProtein
- 220 mgSodium
- 55 mgPotassium
- 130 mgCalcium
- 0.4 mgIron
- 0 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the Dough
- 2 cups (250 g) tapioca starch (cassava flour)
- 1 cup (130 g) grated low-moisture mozzarella
- 1/2 cup (60 g) grated Parmesan or Pecorino
- 2 large eggs, room temperature
- 1/3 cup (80 ml) whole milk
- 1/4 cup (55 g) unsalted butter, melted and slightly cooled
- 1 tsp anise seeds (optional, traditional)
- 3/4 tsp fine sea salt
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a 12-cup mini muffin tin.
- In a large bowl, stir together the tapioca starch, mozzarella, Parmesan, salt, and anise seeds until the cheese is evenly distributed through the starch.
- In a separate bowl, whisk the eggs, then whisk in the milk and melted butter until completely smooth.
- Pour the wet mixture into the dry ingredients and mix with a wooden spoon, then switch to clean hands and knead briefly until a smooth, thick, slightly tacky dough forms; it should hold together without crumbling.
- Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes so the tapioca starch can fully hydrate and the dough firms up slightly.
- With lightly greased hands, scoop tablespoon-sized portions (about 35 g each) and roll into smooth balls; place them about 2 inches apart on the prepared sheet or drop them into the muffin cups, flattening the tops just slightly.
- Bake on the middle rack for 20 to 22 minutes, until the buns are puffed, lightly cracked on top, and pale golden with deeper golden bottoms.
- Transfer to a wire rack and let cool for 5 minutes; the exterior will crisp up while the inside stays soft, chewy, and stretchy.
- Serve warm the day they are baked, alongside coffee, yerba mate, or a bowl of soup for dunking.
Cook’s Notes
- Always use freshly grated cheese; pre-shredded varieties contain anti-caking agents that make the dough grainy and prevent proper puffing.
- Do not skip the 20-minute rest; this gives the tapioca starch time to hydrate, which is the difference between a chewy interior and a chalky one.
- A finer Brazilian or Paraguayan-style almidón de mandioca (tapioca starch) produces the best rise and chew; coarser starches can leave the texture gritty.
- For a more traditional shape, poke a finger through the center of each ball to form a small ring, known as chipa-i in Paraguay.
- These buns are best within a few hours of baking; revive leftovers by warming in a 350°F (175°C) oven for 5 minutes to restore the chew.
