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Kohakutou! Recipe for Japanese crystal jelly! Be careful with mold!

Have you ever heard about “Kohakutou”?
Its jelly looks like crystals.

Kinako

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.

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Recipe for Japanese Kohakutou (crystal jelly)

I used Kante(agar)) to make Kohakutou.
Of course, you can use gelatin, too.

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Tear apart the kanten into a pot and add water to it.

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When the Kanten dissolves in the water, add sugar.

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When the sugar dissolves into the water, pour the kanten liquid into a tray.

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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.

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I poured the juice into the kanten liquid.
When people use a food coloring agent, they put the color using a toothpick.

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The color changed over time.

Kinako

I wanted more yellow color!

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Leave it for a while until the kanten turns solid.

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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!

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So beautiful!!!
Now you just need to dry it for 5~10 days.

When each kanten is dry, “Kohakutou” is done!

Kinako

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…

Kinako

Crying!!!!!

Kinako

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

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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!

You can buy Kohakuto and try it!


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