Based on feedback, what makes the kuih kapit crafted by 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 ongoing use of traditional methods, which they have maintained for the past 30 years. The treats are cooked over charcoal stoves, giving them a richer and more distinctive aroma.
According to Siew Lee, they begin taking orders as early as two months before the CNY celebrations each year to ensure ample time to produce their kuih kapit for the festivities.
“Although this year’s orders are somewhat slower, with only around 1,000 jars compared with over 2,000 jars in previous years, we still dedicate up to two months to complete the orders to ensure our customers receive kuih kapit with the same taste every year,” she told Bernama at their premises in front of Simee Market here recently.
Siew Lee, the 11th of 15 siblings, said they start making kuih kapit at 4am, preparing the ingredients and mixing the batter before baking. This goes on until 6pm.
To produce 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, Siew Lee noted.
Regarding the use of charcoal stoves, she acknowledged it is cost-effective but less time-efficient compared to using gas, as they are only able to produce smaller batches at one go.
“Still, everyone loves eating our kuih kapit,” she added happily. “Customers say it is fragrant and tastes better because of the charcoal stoves.”
Their kuih kapit, which is made out of rice flour and eggs, costs RM33 a jar, and can last up to a year if stored properly.
According to Siew Lee, customers come not only from Perak but also from Kuala Lumpur and Singapore, with some travelling specifically to purchase the treats; while those from other states often enlist the help of friends or family in Ipoh to place their orders.
Siew Lee further revealed that they had started the business using shared capital, with friends who wanted to see their venture succeed gifting much of their equipment.
She admitted that they have not been overly aggressive in promoting their kuih kapit, as they are able to depend on word of mouth.
The siblings also make Indonesian biscuits using basic ingredients such as wheat flour, eggs, and peanuts. And outside of the CNY season, they sell other snacks and fruits around Ipoh.