Hydrate <quantity>1<unit>kg</unit></quantity> of sour tapioca starch with <quantity>100<unit>ml</unit></quantity> of water. Stir until all the water is absorbed

Add <quantity>450<unit>ml</unit></quantity> of vegetable oil and <quantity>375<unit>ml</unit></quantity> of milk to a medium saucepan

Add <quantity>750<unit>ml</unit></quantity> of water

Add <quantity>1<unit>tbsp</unit></quantity> of salt

Boil the mixture over medium heat

Add the boiled mixture to the sour tapioca starch and stir to form a dough

Transfer the dough to a stand mixer with the paddle attachment and start mixing on low speed

Add <quantity>2</quantity> eggs and mix until combined

Preheat the oven at <temperature>180<unit>°C</unit></temperature>

Grease a large baking tray with vegetable oil

Transfer the dough to a piping bag

Make sticks with the dough onto the baking tray, leaving room for them to grow

Bake for 25m or until the biscuits release from the baking tray. The tapioca biscuits are ready

Enjoy!