Ipoh: 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, as their regular customers know and are willing to wait patiently before they can place their orders.
According to BERNAMA News Agency, 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. For the past 30 years, they have maintained this tradition, where the biscuits are baked over charcoal stoves, giving them a richer and more distinctive aroma.
Siew Lee shared that 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, they still dedicate up to two months to complete the orders to ensure their customers receive kuih kapit with the same taste every year.
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 noted 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 mentioned it is cost-effective but less time-efficient compared to using gas, which allows for baking a larger quantity of biscuits at once. She added that customers praise their kuih kapit for its fragrance and superior taste due to the charcoal baking method, with rice flour and eggs as the primary ingredients.
Their kuih kapit can last up to a year if stored properly, based on customers’ feedback. Interestingly, their customers are not only from Perak but also from Kuala Lumpur and Singapore, with some traveling specifically to purchase the biscuits. 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. Despite not being overly aggressive in promoting their kuih kapit, word-of-mouth from satisfied customers 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. They also produce Indonesian biscuits using basic ingredients such as wheat flour, eggs, and peanuts. During the off-season, outside of Chinese New Year festivities, they only sell other snacks and fruits around Ipoh.