Commercial Chipa Guas\u00fa Formulation: Paraguay Cassava & Sweet Corn Cheese Cake
Commercial formulation for authentic Paraguayan Chipa Guas\u00fa. Made with sweet corn kernels, aged cheese, and ARCO Tapioca Flour for supreme custard binding.
A staple South American savory sweet corn and cassava cheese souffl\u00e9 cake for catering, South American restaurant buffets, and institutional foodservice menus.
Commercial Formula Ingredients
Scaled Batch- ARCO Sweet Tapioca Flour (Polvilho Doce)2.2 kg
- Fresh or IQF Sweet Corn Kernels5.5 kg
- Aged Queso Coste\u00f1o or Queso Paraguay3.0 kg
- Pasteurized Liquid Eggs1.8 kg (~36 eggs)
- Whole Milk1.2 kg
- Clarified Butter or Pork Lard700 g
- Saut\u00e9ed Sweet Yellow Onions (Chilled)1.2 kg
- Salt90 g
Production & Culinary Method
Corn and Starch Puree
In a commercial food processor or cutter, pulse sweet corn kernels with eggs and milk until coarsely pureed, leaving visible corn bits for texture.
Starch & Fat Binding
Transfer puree to a large mixing bowl. Whisk in ARCO Sweet Tapioca Flour and melted clarified butter until a thick pourable batter forms.
Cheese & Onion Fold
Fold in the crumbled cheese, saut\u00e9ed onions, and salt by hand using a wide rubber spatula.
Sheet Pan Baking
Grease two standard full commercial sheet pans (2.5-inch depth) with butter. Pour batter to 1.5-inch depth. Bake at 190\u00b0C (375\u00b0F) for 32-35 minutes until the top develops a blistered golden cheese crust and center is set.