Japanese Crystal Candy (Kohakutou) — Crunchy Outside, Jelly Inside
- Prep
- 60 min
- Cook
- 10 min
- Total
- 70 min
- Serves
- 20
Ingredients
- 1 cupwater
- 1 tablespoonpassion fruit pulp or matcha powder (skip if using juice for water)
- 1.5 cupsgranulated sugar
- 1 tablespoonagar agar powder
- —Pandan extract or your favorite food coloring/extract
Instructions
- 1
In a small saucepan, combine water and passion fruit pulp (or your preferred liquid), agar agar powder, and granulated sugar. Mix thoroughly. Heat over medium-low until the mixture boils, about 6 minutes. Then reduce the heat and simmer for about 4 more minutes, until the liquid clings to the spoon when lifted.
- 2
Pour the mixture into a flat, heatproof container, aiming for a depth of at least 1 inch. The liquid should be thick enough so that any food coloring, gel, or extract you add will hold its shape. If the mixture seems too watery, let it sit for a minute for the agar agar to thicken. Use a toothpick to dip into the food coloring and swirl it into the jelly for streaks.
- 3
Put the mold in the fridge and let the jelly set for about one hour.
- 4
Once the jelly is firm, run a knife along the edges to loosen it, then lift it out. Tear the jelly into pieces by hand for natural, jagged edges resembling shards of glass. You can also use a knife to cut irregular, crystal-like shapes, and press any leftover small pieces onto the larger ones.
- 5
Place the shaped pieces on parchment paper and let them dry at room temperature for about one week. Cover them loosely with tented parchment paper to keep dust off. The outer shell will harden, forming a crunchy layer while the inside remains soft. When fully dried, store the candy in an airtight container at room temperature for up to one month.