The vegan recipe for My Star, My Sweetheart Tapioca Cookies (Eggless Kuih Bangkit):

servings – 60 cookies


  • 3 cups tapioca starch (saute without oil until the flour becomes light, remove and let cool)
  • 1/4 cup coconut milk
  • 1 cup vegetable shortening
  • 1/2 cup fine sugar


  1. In a big mixing bowl, combine all the ingredients and knead until a smooth dough is formed.
  2. Spread some tapioca starch on a table, roll out the tapioca dough into a layer of 1/2 inch in height.
  3. Use star and heart (or your desired form) cookie cutters to cut out the star and heart shapes (or your desired shapes).
  4. Lay them on baking trays and bake at 160°C for about 25 minutes.
  5. Remove, cool and serve or store in an airtight container for future serving.