PETALING JAYA, June 5 -- Desserts can be the last course of a meal, the proverbial sweet ending. But desserts can also be a dance, if making and tasting them are a deep passion.

For Jing Kwan, 34, that passion revolves around wagashi or traditional Japanese desserts, specifically dango.

I'm sure you've seen these round dumplings made from glutinous rice flour on your social media feeds, typically arranged neatly in a row on a skewer.

The former content designer in the e-commerce industry says, "I have always had a passion for making desserts, especially Japanese desserts. The process of creating desserts gives me a great sense of fulfilment and joy."

That sense of joy is why Kwan decided to name her home-based business Ri Tian Yi Du -...