First, make the dumplings. Place the shiratamako flour into a bowl, and gradually drizzle in the water. Knead with a spoon (or your hands – much easier). The dough should form into one piece, and be firm enough for a piece of dough to be rolled into a ball, and retain its form when placed down. Depending on the humidity of your house, you may need to add a bit more flour or water, but do so very gradually.

Divide the dough into 6 and roll it into balls, and dye them pink, purple, yellow, green and orange, and leave the remaining ball white.

Then divide each ball in half, and shape them into hearts. If the dough feels crumbly, wet your hands with water, and continue to knead.

Place the dumplings in a pot of boiling water. Once they have risen to the surface, boil for 1 minute, then place in a bowl of ice water. Then place them on a plate lined with saran wrap while you make the syrup.

Place the coconut milk, ginger and brown sugar into a pan and bring to a boil. Then pour this into a bowl lined with cheesecloth to remove any pieces of ginger.

Place some crushed peanuts into the bottom of two bowls, and top with the heart dumplings – one of each colour. Then spoon over the coconut syrup and top with a mint leaf and some more crushed peanuts!