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 triangular shape of kuih kapit.

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.

“It was tradition to make tins of kuih kapit in December for our own family and as gifts to relatives and friends,” she said.

However, as the popularity of their homemade kuih kapit grew, they decided to start selling the biscuits under the name of their existing family business, Eng Seng.

“We started selling kuih kapit in 2003,” Saik said.

Today, Eng Seng Kuih Kapit has a retail shop along Aboo Sittee Lane where kuih kapit is available all year round.

The 65-year-old manages the business with her daughter, Quah Ai Yin, 33, while the making of the biscuits is still very much a family production.

“We spend almost eight hours every day making the kuih kapit and when my siblings come back from work, in the evenings, they will also help out,” Quah said.

She said they still use charcoal to bake the kuih kapit where they ladle batter onto the iron moulds and place them on the charcoal stove.

One person will turn the mould to ensure the biscuits are baked evenly and when it is done, the hot biscuits are removed and another person will fold it by hand into triangular shapes before it cools.

The kuih kapit becomes crispy once it has cooled and these will then be placed into tins and biscuit containers.

Quah said this is the traditional method that was taught by her grandmother and they have continued using this method to maintain the right texture and flavour.

“We also added a new variation, we have pork floss kuih kapit, where we add pork floss into the kuih kapit as fillings,” Quah said.

The original kuih kapit and pork floss version are available at the shop all year round so customers can enjoy these biscuits anytime of the year.

The family becomes especially busy in the run-up to Chinese New Year, when they also prepare a wider selection of festive snacks.

“For Chinese New Year, we also make almond cookies, peanut cookies and murukku, along with several other varieties of Chinese New Year cookies,” Quah said.

Eng Seng Kuih Kapit was among 10 traditional trades featured in Penang Global Tourism’s traditional trades campaign this year, held in collaboration with Penang Heritage Trust.

The campaign was presented for the second time following its successful debut last year and was recently launched by state tourism and creative economy committee chairman Wong Hon Wai.

The other nine traditional trades featured are Ong Chin Chye the joss stick maker, SM Badjenid and Sons, Jeruk Madu Pak Ali, San Kwan Loong Soy Sauce Factory, Lee Chee Cheng wood carver, Yeoh Siong Huat bedak sejuk maker, Teochew opera, Raju Murugesan the goldsmith and Kenny Loh the kebaya designer.