Kohakuto Recipe | Gummy Crystals | Japanese Jewel Ish Candy Recipe by Fumie's Recipe
Cooking Instructions 1 My You tube Recipe Channel→ Fumie's Recipe 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. 1 My You tube Recipe Channel→ Fumie's Recipe 1 My You tube Recipe Channel→ Fumie's Recipe 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. 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. 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. 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. 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. 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.) 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. 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. 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. 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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