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 traditional Malaysian biscuit, has been preserved and made available throughout the year by a family-run business in George Town, Penang. The family's secret recipe, passed down through generations, involves baking thin wafers over charcoal before hand-folding them into their characteristic triangular shape.
This process, which takes up to eight hours a day, is still carried out using traditional methods to preserve the biscuit's unique texture and flavor. The biscuits, traditionally enjoyed during Chinese New Year, are now available all year round at the family's retail shop in Aboo Sittee Lane. The recipe has been refined over time to include a new variation - pork floss filled kuih kapit.
The business, run by Saik Wai Fong and her daughter Quah Ai Yin, has become particularly busy in the lead-up to Chinese New Year, producing a variety of festive snacks alongside their signature kuih kapit.
Written by urgent.news from Malay Mail's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
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