KUALA LUMPUR, June 21 -- Two of my favourite Cantonese tong sui (sweet dessert soups) are hung dau sui (red bean soup) and hak loh mai (black glutinous rice dessert).

Both are staples in my pantry, at least in their dry forms, so they are always at reach whenever the hankering for home cooked tong sui hits.

The challenge sometimes is in deciding which to have?

The creamy, sweet red bean soup or the nutty bite of the black glutinous rice dessert?

Why not have both?

No, I don't mean making two separate batches but creating one unified tong sui that marries the earthy sweetness of red beans and the chewy texture of black glutinous rice.

It's the best of both worlds. The best of both types of tong sui, really.

The resulting sweet desse...