Five Siblings' Traditional Kuih Kapit Available Only Once A Year, But Customers Willing To Wait

By Mohamad Harith Mohamad Nizar

IPOH, Jan 18 (Bernama) -- Unlike any others, the traditional, aromatic and crispy kuih kapit (love letter biscuits) produced by five elderly siblings here are only available during Chinese New Year (CNY) celebrations.

And oftentimes, their biscuits are said to be worth the wait - and their regular customers know it and are willing to wait patiently before they can place their orders. 

What’s so special? 

Based on customers’ feedback, what makes the kuih kapit crafted by these siblings - Low Siew Lee, aged 65, Low Sow Yoong (66), Low Siew Tiong (63), Low Siew Toh (62) and Low Siew Choo (57) - so special is their continued use of traditional methods, which they have maintained for the past 30 years, where the biscuits are baked over charcoal stoves, giving them a richer and more distinctive aroma.

According to Siew Lee, they begin taking orders as early as two months before the CNY celebrations each year and close orders a month after to ensure ample time to produce high-quality kuih kapit for the festivities.

“Although this year’s orders are somewhat slower, with only around 1,000 jars compared to over 2,000 jars in previous years, we still dedicate up to two months to complete the orders to ensure our customers receive kuih kapit with the same taste every year,” she told Bernama at their shop in front of Simee Market here.

The 11th of 15 siblings said that they start preparing the kuih kapit orders as early as 4 am, beginning with ingredient preparation and mixing the batter, followed by baking, and continuing non-stop until 6 pm.

Siew Lee said that to produce kuih kapit with a crisp texture, the batter's consistency must be just right, and the biscuits must be carefully monitored during baking to ensure they are perfectly cooked and evenly golden.

Regarding the use of charcoal stoves, Siew Lee noted that it is cost-effective but less time-efficient compared to using gas, which allows for baking a larger quantity of biscuits at once.

“Everyone loves eating these biscuits (kuih kapit). Customers say our kuih kapit is fragrant and tastes better because we bake it using charcoal stoves,” she said, adding that the primary ingredients used are rice flour and eggs.

Siew Lee said that based on customers’ feedback, their kuih kapit can last up to a year if stored properly.

Interestingly, she said that their customers are not only from Perak but also from Kuala Lumpur and Singapore, with some travelling specifically to purchase the biscuits, while customers from other states often enlist the help of friends, relatives, or siblings living in Ipoh to place orders.

Starting the business with shared capital, Siew Lee shared that friends who wanted to see their venture succeed gifted much of their equipment.

Nevertheless, she admitted that they have not been overly aggressive in promoting their kuih kapit, as their customers often spread the word about their products, which has made them well-known today.

Siew Lee explained that kuih kapit is a popular choice during CNY as it is loved by people of all races and across various age groups.

Priced at RM33 per jar, kuih kapit is not the only product made by the five siblings.

According to Siew Lee, they also produce Indonesian biscuits using basic ingredients such as wheat flour, eggs, and peanuts and during the off-season, outside of Chinese New Year festivities, Siew Lee said they only sell other snacks and fruits around Ipoh.

-- BERNAMA