Chipá are bite-sized cheesy bread balls that were invented by the Guaraní people from north-east Argentina, Brazil and Paraguay and go so well with the bitter 'mate' tea from the region.
- 250 ml (8½ fl oz/1 cup) full-cream (whole) milk
- 1 egg
- 50 g (1¾ oz) butter, melted
- 50 g (1¾ oz/½ cup) finely grated parmesan, plus extra to sprinkle
- 175 g (6 oz/1¾ cups) tapioca starch
- 150 g (5½ oz/1 cup) self-raising flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
2. Whisk the milk, egg and butter in a bowl. Add the remaining ingredients and stir with a large spoon until just combined to make a thick batter. Do not overbeat.
3. Spoon two heaped teaspoonfuls of the batter onto the prepared tray for each chipá and sprinkle the extra parmesan over the top.
4. Bake for 25 minutes, or until golden brown. Serve hot.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99