Empty the 30 g sachet into a heatproof cup or bowl. Pour 150–200 ml of freshly boiled water over the powder while stirring briskly with a spoon or small whisk. The potato starch activates instantly, thickening the liquid into a smooth, slightly viscous kissel. For a richer, almost pudding-like consistency that you can eat with a spoon, use closer to 150 ml water. For a lighter, sip-friendly drink, increase to 200–250 ml. Stir until no dry powder remains; the starch will continue to swell for the first minute. If it becomes too thick as it cools, simply stir in a splash of hot water. Do not use cold or lukewarm water — the starch will not hydrate properly and the drink will stay watery with lumps.
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