A former woodworker keeps the traditional cakes of his childhood alive
A former woodworker keeps the traditional cakes of his childhood alive
2025-07-10
Handmade snacks are a rare find in today’s hectic world, but in Tuku Township, Yunlin, there’s a small shop specializing in a type of layered glutinous rice cakes called shuang gao run. The owner, Chen Chia-fu, switched from woodworking to food crafting over 25 years ago, and has been running the shop ever since. Working solely with his hands, he preserves the craftsmanship passed down from his father. Every day, he begins preparing ingredients at dawn, spending at least eight hours to complete a single batch of these traditional treats.
A whole bucket of white rice is poured into a metal container and ground into a smooth batter.
Next, the batter is poured into a steamer and sprinkled with brown sugar powder. The mixture is then left to steam and cool, one step at a time.
The result is worth the wait. As soon as the lid is lifted, the rich aroma of brown sugar fills the air. The cross-section of the sliced cake reveals its delicious filling.
Two layers of rice cake with a brown sugar filling in the middle—plain in appearance but surprisingly complex in taste. It’s firm but not sticky, with just the right sweetness.
Customer
“I’ve been eating this since I was little. We’re locals, and this shuang gao run has always been famous around here.”
Customer
“Our kids also grew up eating it. It’s really good. Every time we come back to Tuku, we make sure to buy some.”
This traditional dessert shop in Yunlin’s Tuku Township offers the classic brown sugar shuang gao run, as well as limited-edition variations on weekends. Owner Chen Jia-Fu, once a woodworker, couldn’t bear to see the traditional cakes disappear with time. So he returned home to take over and preserve his father’s craft.
Chen Jia-Fu
Owner
“When I came back to do this, life slowed down a bit. The nature of the work is similar to what I was doing before—it’s all hands-on. Unlike other rice cake makers who use rice flour mixes, we keep it pure and simple—we grind white rice to make it from scratch.”
From start to finish, each batch takes at least seven to eight hours. Chen’s insistence on doing everything by hand is the secret to preserving the flavor. For 25 years, he has relied not on flashy marketing—but on the draw of childhood nostalgia.
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木工師傳承爸爸甜點手藝! 堅持"純手工"傳統雙糕潤
2025-07-10
想吃到傳統手工點心，機會逐漸變少，但在雲林土庫鎮，有一家專賣雙糕潤的小店，默默經營了25年，老闆陳嘉福，從做木工轉行做美食，靠著純手工，一步步保留上一代傳承下來的好手藝，每天從清晨開始備料，至少得花上8個小時，才能完成一批糕點!
一整桶的食用白米，倒進鐵桶，研磨成漿。
接著倒入蒸籠，撒上黑糖粉，一步步等待，蒸煮、冷卻。
耐心的等待，是值得的，蓋子一打開，黑糖甜香味，直衝腦門，切塊後，剖面才是精髓。
上下層的糕體，中間夾著黑糖內餡，外觀單調，一口咬下卻充滿層次，紮實不黏牙，甜度剛剛好。
[[民眾]]
“從小就吃到大，我們算在地人，這雙糕潤以前就很有名”
[[民眾]]
“他們小時候吃到大的，覺得不錯吃，所以只要有回來，都會來這裡買”
這家位在雲林土庫鎮的傳統甜點-雙糕潤，除了經典黑糖口味，周末還有限定變化款，老闆陳嘉福，過去原本從事木工，不捨傳統口味隨著時間流逝被淘汰，決定返鄉，接手父親的好手藝。
[[業者 陳嘉福]]
“回來做的時候，步調慢一點，工作上其實性質都差不多，只是說就是一個手藝，我們不像外面的人說的，說我們有可能用(米穀)粉攪拌製成的嗎，我們就是很純粹 很簡單，就是白米磨好，然後下去做”
從0到有，每次製程，需要耗時至少7~8個小時，堅持純手工，是陳嘉福傳承美味的一大祕訣，25年來，不靠噱頭，只靠這份"童年"滋味。
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