Sweet work: Kwong and Wei making kuih kapit at their home with the help of daughter Zhi Qi. — RONNIE CHIN/The Star
IPOH: What started as a husband-and-wife effort to stay productive during the Covid-19 movement control order has since grown into a small home-based kuih kapit (love letter biscuits) business for Kwong Chee Heng and his wife Nicole Wei.
Confined at home, the couple decided to make the traditional festive snack themselves instead of buying them.
Drawing from family experience and refining the recipe through trial and error, they began producing handmade kuih kapit from their home kitchen.
“The first time we made it, it turned out a bit burnt. But we kept trying until we got it right,” Wei recalled during an interview at their house in Kampung Simee here yesterday.
Wei, 35, works full-time at a tile shop, while Kwong, 38, is a contractor.
Kwong said that when he was younger, he used to help his mother fold kuih kapit during Chinese New Year.
“Our experience of making the all-time favourite biscuit eventually turned into a passion.
“I started focusing on improving the recipe, aiming for a more fragrant taste.
“Although some people use modern equipment to make the kuih kapit, I still use the traditional way of using charcoal for more fragrance and crispiness,” he said.
The couple prepares the kuih kapit fresh, with preparation and baking taking between four and five hours.
Production usually starts from 10am until mid-afternoon during weekends, although they also work into the evening when orders increase on normal days.
Their nine-year-old daughter Zhi Qi also helps to fold the kuih kapit, turning the venture into a family affair.
Wei said orders are mainly received online.
“Friends have helped resell the kuih kapit in Kuala Lumpur, Johor and even Singapore.
“For this Chinese New Year, we have received up to 500 orders so far. The kuih kapit is sold in simple plastic jars, priced at about RM30, depending on quantity,” said Wei.
In addition to kuih kapit, the family also produces other festive treats such as rainbow jelly cakes and arrowhead chips.
Despite the steady demand, the couple has no plans to turn the venture into a full-time business.
“This is something we prefer to do part-time during the Chinese New Year period,” said Kwong.
