Tamago boro, known locally as egg biscuits or 蛋果子 / 小馒头 is a popular snack for little kids in Singapore. They are crispy, and melts in the mouth, bringing back many fond childhood memories. The recipe has been adapted to make it hamster-safe, so your hamsters can enjoy it too!

(source : https://www.amazon.com/TAKEDA-Tamago-Boro-Cookies-Japan/dp/B00V7KA192)

With just 4 ingredients, you will be able to make this super simple recipe. The dough is very forgiving, so any mistakes can be easily rectified. Too sticky? Add a little more potato starch. Too dry? Add a few drops of water at a time.

The stated oven temperature and timing should only be used as a guide, as all ovens heat up differently. Depending on the make of your oven, you might have to bake them for a longer or shorter period of time.

TAMAGO BORO (EGG BISCUIT)

Ingredients for 90-100 biscuits

70g potato starch

10g flour

10g dry milk (powdered milk)

1 egg yolk

6-7 tsp of water

Preparation

Preheat the oven to 170c (338f)

In a large bowl, combine the potato starch, flour and dry milk

Add the egg yolk to the mixture and mix well until it forms a crumbly dough

Add water 1 tsp at a time until it forms a fairly sticky dough.

Roll out the dough into tiny balls in to a lined baking tray and bake at 170c for 8-10 mins on the lowest rack until dry and tops are light golden. (If your dough is too dry, cracks will appear in the finished product but it is still perfectly edible.

Let it cool before serving and enjoy!