Passed down from her late mother, Kamsiah’s recipe for these traditional “love letters” continues to win the hearts of people of all ethnicities.
Affectionately known as Mak Long Kamsiah, the 65-year-old from Kampung Seberang Tokpi in Kuala Perlis stays true to her mother’s original recipe.
In 1984, Kamsiah’s mother Puteh Che Pa began making and selling the delicacy at the Kuala Perlis morning market, inspired by a Chinese friend who loved the treat.
Each year, Kamsiah experiences a surge in orders during Chinese New Year and, with the celebration approaching at the end of this month, this year is no exception.
“The demand increases during festive seasons, with customers from various communities praising its taste,” she told Bernama at her home recently.
She said Chinese customers prefer a texture that is not too crunchy, while others have requested for extra eggs to make the kuih kapit taste richer.
“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 added.
Kamsiah said she uses classic ingredients such as fresh coconut milk, rice flour, sugar and grade-A eggs to ensure a consistent, long-lasting flavour.
During festive seasons, sales of her kuih kapit – which she sells from home as well as online – can exceed 600 jars, each containing 50 pieces priced at RM15.
She said making the traditional treat requires nearly 10 hours of preparation for a 2kg batch of flour. It also requires precision so the batter doesn’t burn, and for each piece to retain its perfect shape when it is folded.
Kamsiah has also ensured that the snack-making skill has been passed down to her four daughters. “My youngest, who is 24, helps me and is eager to continue our family legacy.”
Eng Kiau, 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,” the 58-year-old said. “It’s crisp, doesn’t get stale quickly, and has a wonderfully rich flavour.”