Penang’s Eng Seng keeps traditional charcoal-fired ‘kuih kapit’ alive year-round
GEORGE TOWN, Aug 23 — For eight hours each day, the family behind Eng Seng Kuih Kapit carefully bakes thin wafers...
Eng Seng Kuih Kapit, a family-run business in Penang, continues to preserve the traditional art of making crispy, triangular-shaped kuih kapit biscuits year-round. The secret lies in their charcoal-fired baking process, a technique passed down through generations, and the dedication of Saik Wai Fong and her daughter, Quah Ai Yin, who now run the business together.
Originally, the kuih kapit was made exclusively during Chinese New Year celebrations, but its popularity led the family to begin selling it in their retail shop along Aboo Sittee Lane in 2003. Today, the business still maintains the traditional method of baking using charcoal and folding the biscuits by hand into their characteristic shape.
The addition of pork floss fillings gives them a new twist on the classic recipe. During the busy run-up to Chinese New Year, the family expands their production to include various other festive treats, ensuring that their beloved kuih kapit is available to customers throughout the year.
Written by urgent.news from Malay Mail's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
