FRESH: A ‘kuih sepit’ maker rolls the traditional biscuit using a stick.
Ra’ani Tusup
MUKAH: Makers of ‘kuih sepit’ (love letters, in some places known as ‘kuih kapit’) in Kampung Judan Hilir here surely will be busy as bees fulfilling orders for the traditional biscuit for the coming Hari Raya.
“But this is not a bad thing because our hard work will pay off at the end of the day,” said Ra’ani Tusup, in her 60s, who is the chairperson of Kampung Judan Hilir ‘kuih sepit’ makers group.
“More bookings mean there will be bigger incomes,” she said when met at the Traditional Cakes Processing Centre in Kampung Judan Hilir during the 1Malaysia Media Tour 2012 to Mukah organised by the Information Department.
The group of seven persons, including Ra’ani, earns some RM20,000 per month in gross income by making ‘kuih sepit’
“We work six days a week from 8am to 5pm producing 35 kilogrammes which is equivalent to seven cracker tins per day.
“One tin of 5kg ‘kuih sepit’ is sold at RM75 to the middlemen.
“Our ‘kuih sepit’ is also popular among Bruneians and Singaporeans other than local people,” she said.
TRADITIONAL DELIGHTS: (Clockwise from top left) ‘Kuih baulu’, ‘kuih jala’, ‘kuih batang buruk’ and ‘kuih sepit’ sold at the centre.
Ra’ani, who has been in the industry for 20 years, said the order for the traditional biscuit would usually increase during festive seasons, especially Chinese New Year and Hari Raya.
“The Chinese usually like it with more sesame seed because the seed is a very popular dietary therapy in their culture,” she explained.
According to Ra’ani, the processing centre which started its operation in 1993 had been receiving assistance of about RM93,000 from the Agriculture Department in the form of cash, equipment and marketing.
COTTAGE INDUSTRY: The traditional cakes processing centre in Kampung Judan Hilir.
She also shared the ‘kuih sepit’ recipe. The ingredients are fresh coconut milk, eggs, sugar, sago and wheat flours and sesame seed.
“Mix all the ingredients in a bowl and stir into smooth thick creamy mixture.
“Toast the mixture in love letters tongs, press it and cook until light brown.
“Roll it using a stick when it is still hot and pack into air-tight containers to maintain its freshness,” she said.
Besides ‘kuih sepit’, the centre is also selling traditional cakes like ‘kuih baulu’, ‘kuih batang buruk’ and ‘kuih jala’.