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Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy
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Course
Side Dish Recipes
Cuisine
Japanese
Servings
2
Ingredients
1x
2x
3x
4
grams
of agar-agar powder
250
grams
of granulated sugar
150
grams
of water
2-3
teaspoons
of strawberry syrup
2
teaspoons
of raspberry powder
1
teaspoon
of water
Instructions
In a pot, combine agar-agar powder and water, stirring well.
Heat the mixture over medium heat until it boils, stirring constantly.
Once boiling, continue to heat for one and a half minutes while stirring constantly.
Turn off the heat and add granulated sugar, stirring roughly.
Heat the mixture over medium-low heat until it boils again, stirring gently sometimes.
Continue heating for around 4-5 minutes until sticky threads hang down from the spatula.
Strain half of the mixture into a wetted mold using a tea strainer.
Gently place parchment paper on top of the mixture and remove any scum.
Let it cool for 15-20 minutes until the surface becomes slightly dry and a thin film forms.
Heat the remaining mixture slightly over low heat to smooth it out.
Add strawberry syrup to the mixture and stir.
Gradually add the strawberry mixture to the clear jelly until it turns pale pink.
Pour the remaining jelly evenly and gently over the strawberry layer.
Again, place parchment paper on top and remove any scum.
Stir together 1 tsp water and 2 tsp raspberry powder, then strain it with a tea strainer.
Drop small amounts of the raspberry mixture onto the top of the jelly and stir the surface with a bamboo skewer.
Allow the jelly to cool, cover it with cling wrap,
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