Step-by-Step Guide to Make Ultimate Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy is 18 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy using 7 ingredients and 10 steps. Here is how you cook that.

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.

Ingredients and spices that need to be Prepare to make Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy:

1. mold size 12.5 × 7 × H:4.2cm (4.9 × 2.8 × H:1.7 inch)
2. 4 g (2 tsp) agar-agar powder
3. 250 g (8.8 oz) granulated sugar
4. 150 g (5.3 oz) water
5. 2-3 tsp strawberry syrup
6. 2 tsp raspberry powder
7. 1 tsp water

Steps to make Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy

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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So that is going to wrap this up for this exceptional food Easiest Way to Make Ultimate Kohakuto Recipe | Gummy Crystals | Japanese Jewel-ish Candy. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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