Homemade Kohakuto (Japanese Crystal Candy)
By nabylb
A simple Japanese crystal candy made from agar agar, sugar, and water. It dries to a crispy outer crust with a soft jelly interior; drying time is 4-5 days.
Prep: 15 min · Cook: 5-10 min · Serves 35 · Cuisine: Japanese
Ingredients
- 25 g agar agar powder
- 2 cups water
- 2.5 cups granulated sugar
- a few drops lychee flavoring
- a few drops blue food coloring
Method
- In a saucepan, add water and agar agar powder. Stir until the agar agar powder is fully dissolved.
- Bring the mixture to a simmer over low to medium heat.
- Add the granulated sugar and continue stirring until the sugar is completely dissolved.
- Add the lychee flavoring (or your chosen flavoring) and stir to combine.
- Continue to simmer the mixture on low to medium heat for about 5 minutes, stirring occasionally, until it thickens into a golden, syrupy texture.
- Carefully pour the hot mixture into a heat-resistant container (such as a glass dish). Let it cool for about 5 to 10 minutes.
- To create a gradient color effect, add a few drops of blue food coloring to two sides of the liquid in the container. Use a chopstick or similar utensil to gently swirl the color into the liquid, leaving the center transparent.
- Place the container in the fridge for approximately 2 hours, or until the mixture is firm enough to be handled.
- Once firm, carefully remove the solid agar agar jelly from the container. It will be sticky, so wearing gloves is recommended.
- Place the jelly on parchment paper and cut it into desired shapes. You can make strips, crystal-like pieces, squares, or clusters.
- Arrange the cut kohakuto pieces on parchment paper in a container or on a tray.
- Allow the kohakuto to dry at room temperature for 4 to 5 days. This extended drying time is crucial for developing the characteristic crispy outer crust and maintaining a soft, jelly-like interior.
Original: https://youtube.com/shorts/h2yiAiiYKIA?is=_Sp58UP9pGSggnQf
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