Kuala Perlis: The traditional kuih kapit (love letter) made by Kamsiah Tahir, 65, from Kampung Seberang Tokpi in Kuala Perlis, has become a beloved treat, especially during festive seasons like Chinese New Year and Hari Raya Aidilfitri.
According to BERNAMA News Agency, the recipe for this snack was passed down from her late mother, Puteh Che Pa, and continues to win the hearts of many customers of all ethnicities. Affectionately known as ‘Mak Long Kamsiah’, she remains faithful to her mother’s original recipe and has seen a significant increase in orders as Chinese New Year approaches later this month.
In 1984, Kamsiah’s mother began making and selling the delicacy at the Kuala Perlis morning market, inspired by a Chinese friend who adored the treat. ‘The demand for kuih kapit increases during festive seasons, with loyal customers from various communities praising its authentic taste,’ she shared in an interview with Bernama at her home.
She noted that Chinese customers prefer a texture that is not too crunchy, while others have requested extra eggs to enhance the richness of the kuih kapit. ‘I am grateful that it is still a popular choice, and I will continue to maintain the authentic taste and quality of the kuih,’ she said.
Kamsiah ensures her kuih kapit maintains its consistent, long-lasting flavour by using classic ingredients such as fresh coconut milk, rice flour, sugar, and Grade A eggs. During festive seasons, her kuih kapit sales could exceed 600 jars, each containing 50 pieces priced at RM15. The preparation process is labor-intensive, requiring nearly 10 hours for a two-kilogramme batch of flour, demanding precision to prevent burning and careful folding to retain the kuih kapit’s perfect shape.
Kamsiah has also passed down this snack-making skill to her four daughters from a young age. ‘My youngest daughter, Maizatul Izzati Musa, 24, helps me and is eager to continue our family legacy,’ she said, adding that she sells the kuih from home and promotes it online.
Eng Kiau, 58, a loyal customer from Kuala Perlis, expressed her fondness for Kamsiah’s kuih kapit, especially during Chinese New Year. ‘Mak Long Kamsiah’s kuih kapit is unique. It’s crisp, doesn’t get stale quickly, and has a wonderfully rich flavour,’ she said.