Traditional recipe proves popular ahead of festive crunch
Traditional kuih kapit made by Kamsiah Tahir, 65, from Kampung Seberang Tokpi in Kuala Perlis, is a much looked forward treat during festive seasons like Chinese New Year and Hari Raya Aidilfitri.
A recipe passed down from her late mother Puteh Che Pa, Kamsiah’s kuih kapit continues to win the hearts of many customers.
Mak Long Kamsiah, as she is affectionately known, stays true to her mother’s original recipe and has experienced a surge in orders with Chinese New Year approaching.
In 1984, Kamsiah’s mother, inspired by a Chinese friend who enjoyed eating the treat, began selling the delicacy at the Kuala Perlis morning market.
“The demand for kuih kapit increases during festive seasons, with loyal customers from various communities praising its authentic taste,” Kamsiah shared in an interview with Bernama at her Kuala Perlis home.
She said Chinese customers preferred kuih kapit that is not too crunchy, while there had been requests for extra eggs to get a richer-tasting bite.
“I am grateful that it is still a popular choice, and I will continue maintaining the authentic taste and quality of my kuih kapit.”
Kamsiah said she uses ingredients such as fresh coconut milk, rice flour, sugar and Grade A eggs for a consistent, long-lasting flavour.
During festive seasons, she said her kuih kapit sales could exceed 600 jars, with each jar containing 50 pieces priced at RM15.
She said it takes nearly 10 hours to make a batch comprising 2kg of flour, because kuih kapit demands precision to prevent burning as well as careful folding in its shaping.
Kamsiah has also ensured that the secret recipe is passed down to her four daughters.
“My youngest daughter, Maizatul Izzati Musa, 24, helps me and is eager to continue our family legacy,” she said, adding that she sold kuih kapit from home and promoted it online.
Eng Kiau, 58, a loyal customer from Kuala Perlis, expressed her fondness for Kamsiah’s kuih kapit especially during Chinese New Year.
“Mak Long Kamsiah’s kuih kapit is unique. It is crispy, doesn’t get stale fast and has a wonderfully rich flavour,” she said.
