Penang’s Eng Seng keeps traditional charcoal-fired ‘kuih kapit’ alive year-round
Photo: Malay Mail
GEORGE TOWN, Aug 23 — For eight hours each day, the family behind Eng Seng Kuih Kapit carefully bakes thin wafers over charcoal before folding each one by hand into the familiar...
From the original report
The crispy folded biscuit, traditionally enjoyed during Chinese New Year celebrations, was made from a recipe handed down from Saik Wai Fong’s mother.
It was a family tradition for many years for Saik and her family to make kuih kapit during the year-end as Chinese New Year draws near, often toiling for hours before the hot charcoal stove.
…
This is a brief of a report by another newsroom. The excerpt below is from the original.
Read the full report at Malay Mail
Malay Mail
Read the full translated article in Japanese →
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About this story
- Source
- Malay Mail
- Originally published
- Aug 22, 2026
- Updated here
- Aug 22, 2026
- Produced by
- Malaysia Times desk (brief) — reporting by the source
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