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, th...