Tong sui

Tong shui literally translated as "sugar water", also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong shui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong shui is not used.

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• bb bb cooking class tong sui chinese dessert
• Wheat porridge dessert mak chuk tong sui bubur gandum nyonya cooking
• References

In Hong Kong and Malaysia, there is a huge variety of tong shui, so huge to an extent that have led to stores specialised in selling these desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and are found in various parts of Canada, Australia and the United States.