A Shanghai-style dessert called 'butter tteok' (from Chinese 黃油年糕), made of glutinous rice and tapioca starch with milk and butter, has rapidly trended in Korea after internet buzz; searches spiked in early March and major chains like SPC’s Passion5 and Ediya Coffee quickly launched their versions. The crunchy exterior and chewy interior echo popular textures (e.g., French canelé), helping its fast spread among MZ generation through social media. Korea’s dessert fads now flip monthly—from tanghulu and Dubai chocolate to 'doojjonku' (Dubai chewy cookie) and spring baby bok choy dishes—driven by a “small luxury” or “lipstick effect” where affordable treats provide comfort in tough economic times. Strong cafe culture and competition pushed brands to innovate with desserts, but rapid trend cycles create stress for small businesses facing inventory risks and shrinking margins, forcing quick menu changes to stay profitable.
