he learned serendipitously while visiting Guangzhou in 2019 for a one-week baking course .
The CCF here is scraped off a metal tray into wavy ribbons rather than cooked on a cloth and rolled. The hawker even mills his own rice flour daily, usingrice – which he says gives his rolls “better texture and fragrance” – and a machine proudly displayed at the front of their stall.The main difference at Grandpa CCF stall, of course, is its multi-coloured batter which Yu Da added simply as a way to “stand out from the rest of the market.
Admits Yu Da: “My dad was disappointed at first. You know traditional parents lah – he told me it’s better to finish my degree and go work in an air-conditioned office . But he’ll support me in any career, as I’m his son. It costs an additional $0.20 to get your cheong fun dyed pink or green, but the customisable colour option isn’t always available as the crowd sometimes gets too “unmanageable”, says Yu Da.Yu Da paints a layer of oil onto his metal tray before pouring in the rice slurry – which, if you order it green or pink, gets a splash of blended spinach or dragon fruit for colour. He then adds the fillings, before shoving it into the steamer for around a minute.
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