Butter ‘tteok’ craze comes to Shah Alam, where Cake Jalan Tiung’s darker, crunchier take sells out almost every day

Cake Jalan Tiung in Shah Alam has successfully adapted the Korean butter tteok trend, creating a baked rice cake that is both darker and crunchier than typical versions.

Their distinct approach combines glutinous and tapioca flours, resulting in a dessert-like treat with a crispy caramelized shell and a mochi-like interior.

The bakery's version emphasizes high-quality ingredients and a rustic finish, reflecting Malaysia's ongoing fascination with South Korean culture.

This adaptation has quickly become a best-seller, with the unique treat appealing to both local tastes and social media enthusiasts.

SHAH ALAM, Sept 22 — What happens when a viral food trend lands in the hands of bakers who can’t help but try and make it better?

In Cake Jalan Tiung’s case, the result is a butter tteok that is darker, crunchier and more dessert-like than the versions elsewhere.

Made with glutinous rice flour and plenty of butter, the Korean-inspired baked rice cake has taken the internet by storm, from South Korea to Malaysia. (The tteok in its name translates to “rice cake” in Korean.)

“The first bite is the edge: deeply crispy and caramelised, with a rich buttery aroma,” says Hidzad Bin Lahuree, who runs the Shah Alam bakery with his wife, Nur Shafinaz Binti Abdul Rahman. “Then it gives way to a light interior with a slightly mochi -like chewiness.”

The combination is clearly compelling: crunchy, caramelised, chewy, and a little char from the oven. Really, what’s not to like?

There is also another factor at play: our country’s continuing fascination with South Korean culture.

Hidzad says, “From K-dramas and K-pop to skincare, cafés and food, anything South Korean is very much in vogue in Malaysia right now. Butter tteok arrived riding that wave.”

But the Korean connection alone would not be enough to explain the craze in Malaysia.

“We love chewy things here, so it feels familiar, but the crisp edge makes it feel new,” Hidzad explains.

The simple flavour profile also helps: butter, a hint of sweetness and a deeply browned exterior. Simple yet far from straightforward. There’s just something irresistible about these buttery rice cakes.

Hidzad says, “It’s a trend that happens to taste really good, and amazingly simple clean flavours which is very rare.”

He adds, “Butter tteok is also very social-media friendly, because when you break a piece open you see that golden crust and soft centre.”

Cake Jalan Tiung itself only came across the trend recently. Hidzad confesses, “Here’s a fun fact: neither of us has ever tried butter tteok in South Korea!”

Like many others, the couple encountered it through social media, where the buzz was enough to spark their curiosity. They began experimenting with their own version nearly two months ago.

But the first attempts did not quite satisfy them. Hidzad recalls, “To our palate they tasted too much of glutinous rice, too ‘pulut ’, if that makes sense.”

For a bakery better known for pastries and desserts, that was a challenge they were ready to take on.

Rather than simply reproduce what was already popular, Hidzad wanted “something closer to a dessert, so we reworked it until it was almost like a very crunchy canelé. ”

It took about four rounds of testing before Cake Jalan Tiung was happy with the taste and appearance.

That relatively short development period belies the precision involved: the bakery was not merely trying to make a rice cake with a crisp outside, but one with a very particular contrast between crust and centre.

Cake Jalan Tiung’s version — which comes with a small serving of condensed milk on the side for dipping, adding a little extra indulgence — has proven to be remarkably popular.

“Within two weeks of launching, it became a smash bestseller,” Hidzad says. “In August alone we sold around 4,000 sets.”

The difference between Cake Jalan Tiung’s version and other butter tteok is immediately apparent. The bakery deliberately bakes its rice cakes darker, creating a deeply browned shell with a slightly imperfect appearance.

“It’s our signature Cake Jalan Tiung style: we bake darker,” Hidzad explains. “That gives a crisp outer shell and a rustic look, with a light airy interior underneath.”

There is also another detail that might not be obvious immediately. Hidzad shares, “It has an almost mochi texture inside but we don’t use any mochi . Instead it comes from using tapioca flour.”

Again, simple but not always straightforward. Take getting the exterior just right; this requires more than simply baking until the cakes turn dark.

Hidzad says the deep, crisp crust needs a high-end oven, which is “why we use an Unox, plus special trays that can handle very high temperatures.”

This approach reflects Cake Jalan Tiung’s philosophy of marrying flavours and textures that feel both familiar and slightly unexpected, such as their now iconic pandan and gula Melaka croissant , but never chasing novelty for its own sake.

“We’re bakers first,” says Hidzad. “So we treat butter tteok the way we treat everything else at Cake Jalan Tiung, with attention to colour, crust and texture.”

For their butter tteok, that means keeping the flavour deliberately clean. This, Hidzad says, means “real high quality French butter and restrained sweetness, with the sweetness in the background instead of taking over.”

That also explains why the cakes are left looking almost deliberately unfinished.

“Rustic elegance means we don’t over-decorate,” he says. “It comes out dark golden and slightly imperfect, and that’s part of its charm.”

So you might not necessarily reach for the prettiest piece.

“The ideal one, at its freshest, has a shell that crackles when you bite it, then a light warm interior with a slightly mochi -like chewiness, and butter on the finish rather than sugar.”

Indeed, that freshness is crucial. Like many baked goods built around texture, butter tteok is at its best soon after it comes out of the oven.

Today, Cake Jalan Tiung makes around 450 pieces every day, which is 150 sets of three pieces each. They are available from 10:30am and sell out almost daily.

From Seoul to Shah Alam, butter tteok is clearly a new feather in Cake Jalan Tiung’s cap.

But perhaps more importantly, it is also a way for this hardworking duo to give their customers more reason to smile.

Or as Hidzad puts it: “You should feel comforted and always want another piece.”

No. 9, Jalan Sukun 4/7,

Seksyen 4, Shah Alam.

Open daily (except Thu closed) 8am–6pm

Web: cakejalantiung.com

IG: instagram.com/cakejalantiung/

FB: facebook.com/cakejalantiung/

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位于莎阿南的 Cake Jalan Tiung 成功地采用了韩国黄油年糕的流行趋势，创造出一种比普通年糕颜色更深、口感更酥脆的烤年糕。

他们采用独特的方法，将糯米粉和木薯粉结合起来，制成了一种类似甜点的点心，外层是酥脆的焦糖色，内里是类似麻糬的口感。

这家面包店的版本注重高品质的食材和质朴的风格，反映了马来西亚人对韩国文化的持续迷恋。

这款改良版迅速成为畅销产品，其独特的风味既迎合了当地人的口味，也吸引了社交媒体爱好者的目光。

莎阿南，9月22日讯——当一种风靡网络的食品潮流落入烘焙师手中，而他们又忍不住想要让它变得更好时，会发生什么呢？

以 Cake Jalan Tiung 为例，其制作出的黄油年糕颜色更深、口感更脆，更像甜点，而其他地方的年糕则颜色较深。

这款用糯米粉和大量黄油制成的韩式烤年糕，从韩国到马来西亚，在网络上迅速走红。（其名称中的“tteok”在韩语中意为“年糕”。）

“第一口咬下去，酥脆的外皮带着浓郁的焦糖香气，散发着浓郁的黄油芬芳，”希扎德·本·拉胡里说道，他和妻子努尔·沙菲纳兹·宾蒂·阿卜杜勒·拉赫曼共同经营着这家位于莎阿南的烘焙店。“咬下去之后，里面的口感轻盈，略带嚼劲，有点像麻糬。”

这种组合显然极具吸引力：酥脆、焦糖化、有嚼劲，还带有一丝烤箱烤制的焦香。真的，有什么理由不喜欢呢？

还有一个因素在起作用：我国对韩国文化的持续迷恋。

Hidzad表示：“从韩剧、韩流音乐到护肤品、咖啡馆和美食，任何韩国的东西现在在马来西亚都非常流行。黄油年糕也是搭着这股潮流来到马来西亚的。”

但仅凭韩国的联系不足以解释马来西亚的这股热潮。

“我们这里的人都喜欢有嚼劲的东西，所以感觉很熟悉，但酥脆的边缘又让它感觉很新鲜，”希扎德解释道。

简单的口味也功不可没：黄油的香气，一丝甜味，以及焦香的外皮。看似简单，实则美味。这些黄油米饼就是有种让人无法抗拒的魔力。

Hidzad 说：“这种潮流恰好味道非常好，而且味道极其简单纯净，这非常罕见。”

他还补充道：“牛油年糕也非常适合在社交媒体上分享，因为当你掰开一块时，你会看到金黄色的外皮和柔软的内馅。”

Cake Jalan Tiung 也是最近才发现这种潮流的。Hidzad 坦言：“有趣的是：我们俩都没在韩国吃过黄油年糕！”

和许多人一样，这对夫妇也是通过社交媒体了解到这种技术的，社交媒体上的热议足以激起他们的好奇心。大约两个月前，他们开始尝试制作自己的版本。

但最初的尝试并没有完全让他们满意。希扎德回忆说：“在我们看来，糯米味太浓了，太像‘pulut’了，不知道这么说你能不能理解。”

对于一家以糕点和甜点闻名的面包店来说，这是一个他们准备接受的挑战。

Hidzad 并不想简单地复制已经很受欢迎的东西，而是想要“更接近甜点的东西，所以我们对其进行了重新加工，直到它几乎就像非常酥脆的可露丽”。

Cake Jalan Tiung 经过大约四轮测试，才对口味和外观感到满意。

虽然开发周期相对较短，但其中蕴含的精准度却很高：这家面包店不仅仅是想制作一款外皮酥脆的米糕，而是想制作一款外皮和内里形成非常独特对比的米糕。

Cake Jalan Tiung 的版本——配有一小份炼乳蘸着吃，增添了一丝额外的享受——已经证明非常受欢迎。

“上市两周内，它就成了畅销产品，”希扎德说。“仅8月份我们就卖出了大约4000套。”

Cake Jalan Tiung的牛油年糕与其他店的牛油年糕的区别显而易见。这家店特意将年糕烤得颜色更深，形成深棕色的外壳，外观略带瑕疵。

“这是我们Cake Jalan Tiung的招牌做法：我们烤得颜色更深，”Hidzad解释说。“这样烤出来的蛋糕外壳酥脆，外观质朴，而内部则轻盈蓬松。”

还有一个细节可能不太容易注意到。希扎德解释说：“它的内部口感有点像麻糬，但我们并没有使用麻糬，而是用木薯粉做的。”

再说一遍，道理很简单，但并非总是那么容易。就拿蛋糕外皮来说，要做到完美，可不仅仅是烤到蛋糕颜色变深那么简单。

Hidzad 表示，酥脆的饼皮需要高端烤箱，“这就是为什么我们使用 Unox 烤箱，以及能够承受极高温度的特殊烤盘。”

这种方法体现了 Cake Jalan Tiung 的理念，即融合既熟悉又略带意外的口味和质地，例如他们现在标志性的班兰椰糖羊角面包，但从不为了新奇而新奇。

“我们首先是烘焙师，”希扎德说。“所以我们对待牛油年糕就像对待Cake Jalan Tiung的其他所有产品一样，注重颜色、外皮和口感。”

对于他们的黄油年糕来说，这意味着要刻意保持味道的纯粹。希扎德说，这意味着“使用真正优质的法国黄油，甜度要克制，让甜味退居其次，而不是喧宾夺主。”

这也解释了为什么蛋糕看起来几乎是故意做成未完成的样子。

“乡村优雅意味着我们不会过度装饰，”他说。“最终呈现出的是一种深金色，略带瑕疵，而这正是它的魅力所在。”

所以你未必会选择最漂亮的那件。

“最理想的、最新鲜的巧克力，外壳在你咬下去的时候会发出脆脆的声音，然后是轻盈温暖的内里，略带麻糬般的嚼劲，最后是黄油的味道而不是糖的味道。”

的确，新鲜度至关重要。就像许多注重口感的烘焙食品一样，黄油年糕刚出炉时风味最佳。

如今，Jalan Tiung蛋糕店每天制作约450个蛋糕，相当于150套三块装的蛋糕。蛋糕从上午10:30开始供应，几乎每天都售罄。

从首尔到莎阿南，黄油年糕显然是 Cake Jalan Tiung 的又一力作。

但或许更重要的是，这也是这对勤劳的搭档给他们的顾客带来更多笑容的一种方式。

或者正如希扎德所说：“你应该感到舒适，并且总是想要再来一块。”

苏坤路4/7号9号

莎阿南第4区。

每日营业（周四休息），上午8点至下午6点

网址：cakejalantiung.com

IG：instagram.com/cakejalantiung/

FB：facebook.com/cakejalantiung/

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