Have you ever heard about “Kohakutou”?
Its jelly looks like crystals.
Kohakutou is so beautiful dessert!
This time, I tried to make Kohakutou.
Everything went well until the end…
I am going to show you how to make “Kohakutou” step by step and the big mistake I did, too.
Recipe for Japanese Kohakutou (crystal jelly)
I used Kante（agar）） to make Kohakutou.
Of course, you can use gelatin, too.
Tear apart the kanten into a pot and add water to it.
When the Kanten dissolves in the water, add sugar.
When the sugar dissolves into the water, pour the kanten liquid into a tray.
For the color, usually, people use food coloring agents.
But this time I preferred using juice drinks instead.
I wanted 3 colors, red, purple, yellow.
So I used orange juice, berry juice, red shiso juice.
I poured the juice into the kanten liquid.
When people use a food coloring agent, they put the color using a toothpick.
The color changed over time.
I wanted more yellow color!
Leave it for a while until the kanten turns solid.
When the kanten is solid, cut this!
Some people cut it with a knife, and some people cut it with their hands.
So I used both!
Now you just need to dry it for 5~10 days.
When each kanten is dry, “Kohakutou” is done!
When it’s dry, it will crystalize.
I recommend making Kohakutou except for the humid season
To dry this, it usually takes 5 to 10 days.
Sometimes, use a hairdryer, too.
Otherwise, your beautiful Kohakutou might get mold due to humidity in the air.
I tried to dry it naturally, mold appeared on the 4th day…
The weather was not good either.
On the 3rd day, it rained and the air was so humid.
I realized that making Kohakutou in humid season is difficult.
When I did that, it was still April, but sometimes the air was warm and humid.
So I’m thinking about trying “Kohakutou” next winter or during dry seasons
Use a cooling rack to dry Kohakutou
タイガークラウン 長方形ケーキクーラー №563 鉄(クロームメッキ) 日本 WKCB1
I recommend you to put Kohakutou on a cooling rack to dry perfectly.
I didn’t have a cooling rack available at that time and I left the Kohakutou inside a tray.
I changed the position of Kohakutou to expose it to the air, but it didn’t work well.
When you try, please use a cooling rack.
I will try Kohakutou crystal jelly again
This time my Kohakutou got mold, but I will not give up.
Where I live is near the sea and the air is not very dry.
So I will try this next fall or winter.
I can’t wait to eat delicious Kohakutou next time!