Kohakuto: Crystal Candy Jelly
Make the Trending Dessert ‘Kohakuto’!
These beautiful, jewel-like jellies require surprisingly few ingredients! No oven needed, just proper drying for these stunning crystal candies. Kohakuto, a traditional Japanese sweet, captivates with its exquisite appearance, resembling perfectly cut gemstones. With simple ingredients and a straightforward drying process, you can create this unique dessert at home. Enjoy the delightful contrast of a crisp exterior and a soft, chewy interior. Kohakuto also makes for a wonderful, thoughtful gift.
Ingredients for Kohakuto
- Agar-agar powder 8g
- Water 380ml
- Granulated sugar 500g
- Food coloring (small amount, desired colors)
- Cooking oil (for greasing the dish, small amount)
- Heat-resistant glass dish or container 1
Cooking Instructions
Step 1
First, prepare the glass dish or container where you will set the Kohakuto. Lightly coat the inside of the container with cooking oil. This will help the jelly release easily later. Use a paper towel or cotton swab to apply it evenly.
Step 2
In a saucepan, combine the agar-agar powder (8g) and cold water (380ml). Whisk well to dissolve any clumps. Let it sit for about 5 minutes to allow the agar-agar to fully hydrate. This step ensures the agar dissolves smoothly and results in a firmer jelly.
Step 3
Measure out 500g of granulated sugar. This is a key ingredient for the sweetness and crystalline structure of Kohakuto.
Step 4
Prepare your food coloring in clear or desired shades. These are essential for creating the beautiful gem-like appearance. Even a small amount can produce a vibrant color, so it’s best to start with a little and add more if needed.
Step 5
Add the hydrated agar-agar and water mixture to the saucepan. Then, add all 500g of granulated sugar. Stir over medium-low heat until the sugar is completely dissolved. Once the sugar is dissolved, increase the heat to medium-high and bring it to a boil.
Step 6
As the syrup boils, bubbles will form. Test the syrup by dipping a wooden spoon and letting it drip. When the syrup starts to fall in thin, thread-like strands, turn off the heat. Be careful not to overcook, as it can become too hard.
Step 7
Carefully pour the cooked syrup into the prepared, oiled glass container. Keeping the mixture clear and transparent enhances the jewel-like beauty of the Kohakuto.
Step 8
Once the syrup has cooled slightly (adding color while it’s too hot can make the color fade), use a toothpick to add small drops of your food coloring to the syrup and gently swirl. You can mix different colors or create a natural gradient for a more stunning effect. (Tip: Subtle, soft colors often look more ethereal and jewel-like than very deep ones!)
Step 9
Place the container with the poured syrup in the refrigerator for at least 3 hours, or until the jelly has set firmly. Once firm, use a knife or your hands to cut the jelly into your desired shapes and sizes. Cubes or rectangles are common, but feel free to be creative. (Tip: For neat, straight edges, use a knife. For a more rustic look, you can break it apart by hand.)
Step 10
Examine the cut Kohakuto pieces. Admire their clarity and translucent colors, especially under natural light or a bright lamp, to appreciate their jewel-like quality. (Tip: Starting with lighter colors can reduce the chance of error and better capture that precious stone aesthetic.)
Step 11
Arrange the cut Kohakuto pieces on a baking sheet lined with parchment paper, ensuring they don’t touch. Let them air dry in a well-ventilated area for one to two days. The exterior will become crisp while the interior remains slightly chewy. The drying time may vary depending on humidity.
Step 12
Store the finished Kohakuto in an airtight container to maintain its crisp texture for longer. Packaging them in pretty boxes or jars makes them an ideal gift for loved ones, offering a unique and delightful surprise. Enjoy this beautiful and easy-to-make dessert at home!
