Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy
How to make ''Kohakutou''. Very Easy! Japanese candy recipe made from agar-agar. It's a Japanese sweet that looks like a jewel, crystal, or gemstone. The candies become crunchy outside after a few days but remain chewy and soft inside.
Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy
How to make ''Kohakutou''. Very Easy! Japanese candy recipe made from agar-agar. It's a Japanese sweet that looks like a jewel, crystal, or gemstone. The candies become crunchy outside after a few days but remain chewy and soft inside.
Cooking Instructions
- 1
My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/X82eT7z8BPw
- 2
Put agar-agar powder and water in a pot and stir well. Heat it over medium heat and bring it to a boil. With stirring constantly, heat for one and a half minutes while keeping boiling.
- 3
Turn off the heat and add granulated sugar, and stir roughly. Heat it over medium-low heat, and bring it to a boil. With stirring gently sometimes, heat it for around 4-5 minutes until sticky threads hang down from the spatula.
- 4
Pour half into a wetted mold while straining it with a tea strainer. Place parchment paper gently on the top and take off the sheet slowly to remove the scum. Leave it to cool as it is for 15-20 minutes until the surface gets dry a little and the thin film forms.
- 5
Heat the remaining a little over low heat to smooth. Add strawberry syrup and stir. Add it little by little over the clear jelly until pale pink.
- 6
Pour evenly and gently the remaining jelly over it. Place parchment paper gently on the top and take off the sheet slowly to remove the scum.
- 7
Add 1 tsp water to 2 tsp raspberry powder, stir well, and strain with a tea strainer.
Drop little by little over the top and stir the surface with a bamboo skewer. (You don't have to use it up.)
- 8
Let it cool, cover it with cling wrap, and let it sit in a fridge for 3 hours or more to set. Slide a knife around the edges and remove the jelly from the mold.
- 9
Cut into 6 equals. If possible, please clean the knife with water sometimes. Then divide each into three equals, and cut off four corners.
- 10
Place them on a tray lined with parchment paper and let them dry in a cool place for 7-10 days. (If you cut it smaller than this recipe, it's okay for 4-5 days.) Turn over once a day to dry evenly. It's all done if the surface dries and looks like frosted glass.
Crunchy outside, soft inside like jelly.
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Comments (9)
However, I have a question. I've made them with cranberry juice for the color. I've let them dry now for 7 days and they haven't formed any crust yet. They're a little less tacky and less wobbly, but not at all crunchy.
I'm in the Netherlands, so it's not very humid (about 40) and not very cold or hot. Inside it's about 21 C.
Do you have any idea what I did wrong? And what I can do to finish them? I can't even touch one because it is still a little tacky. They're not very big and even the small pieces are still tacky and without crust.