Kohakutou - Japanese Crystal Candy
Kohakutou - Japanese Crystal Candy
Ingredients
- 1/2 cup water
- 1 teaspoon agar agar powder, (3g)
- 1 cup granulated sugar, (215g)
- as needed flavoring, e.g., lychee
- as needed food coloring
Instructions
- 1
In a saucepan, dissolve the 1 teaspoon of agar agar powder in 1/2 cup of water. Bring the mixture to a simmer over medium heat, stirring continuously until the agar agar powder is completely dissolved.
⏱️ 3 min
- 2
Add 1 cup of granulated sugar to the agar agar mixture. Stir until the sugar is fully dissolved. Then, mix in your desired flavoring. Continue to simmer (small bubbles should appear) for about 5 minutes, stirring occasionally, until the mixture thickens into a syrupy texture. Be careful not to over-boil, as it can spill over.
⏱️ 7 min
- 3
Carefully pour the hot mixture into a square or rectangular heat-resistant container, or into candy molds. Let it cool at room temperature for 5-10 minutes. If any microfoam appears on the surface, gently skim it off with a spoon.
⏱️ 10 min
- 4
Once slightly cooled but still liquid, add food coloring to create your desired design or color scheme. You can swirl colors, create layers, or add drops for a speckled effect.
⏱️ 5 min
- 5
Transfer the container to the refrigerator and chill for 2-3 hours, or until the candy is completely set and firm. Once set, carefully remove the candy from the container. Use a sharp knife to cut the Kohakutou into desired shapes. You can pile up any cuttings to form unique clusters.
⏱️ 10 min
- 6
Arrange the cut Kohakutou pieces on parchment paper, ensuring they are not touching. Place them on a counter or in a well-ventilated area to dry for 4-7 days. During this time, the moisture will evaporate from the surface, causing the sugars to crystallize and form a crispy exterior while maintaining a jelly-like interior.
- 7
Once fully dried and crystallized, store the Kohakutou in airtight jars at room temperature.
Kitchen Tools
Nutrition Facts (per serving)
Kohakutou - Japanese Crystal Candy
- 1/2 cup water
- 1 teaspoon agar agar powder, (3g)
- 1 cup granulated sugar, (215g)
- as needed flavoring, e.g., lychee
- as needed food coloring
Instructions
- 1
In a saucepan, dissolve the 1 teaspoon of agar agar powder in 1/2 cup of water. Bring the mixture to a simmer over medium heat, stirring continuously until the agar agar powder is completely dissolved.
⏱️ 3 min - 2
Add 1 cup of granulated sugar to the agar agar mixture. Stir until the sugar is fully dissolved. Then, mix in your desired flavoring. Continue to simmer (small bubbles should appear) for about 5 minutes, stirring occasionally, until the mixture thickens into a syrupy texture. Be careful not to over-boil, as it can spill over.
⏱️ 7 min - 3
Carefully pour the hot mixture into a square or rectangular heat-resistant container, or into candy molds. Let it cool at room temperature for 5-10 minutes. If any microfoam appears on the surface, gently skim it off with a spoon.
⏱️ 10 min - 4
Once slightly cooled but still liquid, add food coloring to create your desired design or color scheme. You can swirl colors, create layers, or add drops for a speckled effect.
⏱️ 5 min - 5
Transfer the container to the refrigerator and chill for 2-3 hours, or until the candy is completely set and firm. Once set, carefully remove the candy from the container. Use a sharp knife to cut the Kohakutou into desired shapes. You can pile up any cuttings to form unique clusters.
⏱️ 10 min - 6
Arrange the cut Kohakutou pieces on parchment paper, ensuring they are not touching. Place them on a counter or in a well-ventilated area to dry for 4-7 days. During this time, the moisture will evaporate from the surface, causing the sugars to crystallize and form a crispy exterior while maintaining a jelly-like interior.
- 7
Once fully dried and crystallized, store the Kohakutou in airtight jars at room temperature.