Kohakutou - Japanese Crystal Candy

Ingredients

• 0.5 cup water
• 1 tsp agar agar powder
• 1 cup sugar
• flavoring (e.g. lychee; avoid fresh juices with high pectin or acid)
• food coloring (desired colors)

Steps

1. 1

   Dissolve agar agar powder in water and bring to a simmer, stirring until completely dissolved.

2. 2

   Add in sugar and stir until dissolved.

3. 3

   Mix in your desired flavoring.

4. 4

   Simmer (small bubbles) for about 5 minutes until it thickens into a syrupy, golden texture. Be careful not to over boil as it may spill over.

5. 5

   Pour the mixture into a square or rectangular heat resistant container or into candy molds.

6. 6

   Let cool for 5-10 minutes. If there is microfoam on top, simply use a spoon to skim it off.

7. 7

   Add food coloring into whatever design or color scheme you like, using a toothpick or chopstick to swirl if desired.

8. 8

   Place in the fridge for 2-3 hours until completely set.

9. 9

   Remove from the container and use a knife to cut into whatever shapes you like (crystals, squares, or strips).

10. 10

    Place the cut pieces on parchment paper and let dry on the counter at room temperature for 4-7 days.

11. 11

    Once a crispy exterior has formed and the surface is no longer sticky, store in airtight jars.

Notes

Avoid using fresh juices or ingredients with high pectin/acid (like cranberry) as they can prevent the sugar from crystallizing properly. You can pile up any small cuttings to form unique 'cluster' crystals. The drying time depends on humidity; it is ready when the outside is crunchy and the inside is still soft jelly.

Nutrition per serving

• dessert
• snack
• vegan
• gluten-free
• japanese
• candy
• wagashi
• no-bake