The vegan recipe for My Star, My Sweetheart Tapioca Cookies (Eggless Kuih Bangkit):
servings – 60 cookies
Ingredients
- 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
Method
- In a big mixing bowl, combine all the ingredients and knead until a smooth dough is formed.
- Spread some tapioca starch on a table, roll out the tapioca dough into a layer of 1/2 inch in height.
- Use star and heart (or your desired form) cookie cutters to cut out the star and heart shapes (or your desired shapes).
- Lay them on baking trays and bake at 160°C for about 25 minutes.
- Remove, cool and serve or store in an airtight container for future serving.
請問這個食譜的餅,是入口即化的嗎?
相当鬆化，很可口的纯素甜点。新年快乐！
Do You have vegan kuih ka per recipe?
Not at the moment, thanks! 🙂
This looks great!
Can you explain why it’s necessary to saute the tapioca starch? Mine is already white in color and very light powder.
Thank you for educating me.
Hi M,
Glad that you like it! It needs to be sauteed to remove the moisture in the starch and achieve the tender texture of the cookies, thanks.