Thai potato dumplings with tapioca pearls, toasted sesame and coconut syrup

Put hot water in a bowl and add the dehydrated potato flakes. They form almost immediately, becoming mashed potato within 30 seconds.

While still hot, divide the mash and flavour it. Leave one plain, work three tablespoons of pumpkin puree into the second for an orange colour, and powdered taro root into the third for light purple.

Mix each together and let it go cold.

Roll the cold mash into small berry-sized balls.

Roll the balls around on a plate in tapioca flour to coat, then strain off and remove all the excess flour.

For the coconut syrup, make it as a simple syrup, one to one from coconut milk to palm sugar -- one pound of each.

Drop the coated balls into hot boiling water. They are ready when they float.

Serve with the three condiments: cooked tapioca pearls, large tapioca pearls for texture, toasted sesame and the coconut syrup.