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...