The Chipa Paraguaia is a menu item served in Brazil but the recipe derives from Paraguay. Is employs a tapioca flour and cheeses from Paraguay formed in a crescent shape and baked until lightly golden. This is a great tea time treat or breakfast munch.
250 g Parmesan cheese, shredded
250 g Mozzarella cheese, shredded
500 g polvilho doce (cassava starch)
3 Tbsp butter (room temperature)
1 Tbsp baking powder
1/2 tsp salt
1 cup milk
Mix the cheeses, butter, salt, and mix well. Add milk, baking powder, and mix again. Add cassava starch little by little and mix with the hands until have a soft dough, that allows be shaped as desired. The dough might not be sticky or too dry, but if gets dried, do not add no liquid, just knead the dough again, until all get together again.
mold little strips and put in a baking pan, but usually they are shaped as a horse shoe.
Bake at 350 F, 20-30 minutes, until golden and smell good.
It is good to eat hot or warm, because when it get cold it usually get more dry. So better make it to eat. The dough keep good for 3 days in the fridge, wrapped in plastic film. When will be used, usually will be hard and a little dry. Just be patient with it, and knead, until all get soft and malleable again.