Kohakuto (or Kohakutou) is a traditional Japanese candy (wagashi) that has a firm jelly texture on the inside and a crunchy shell on the outside. It can be enjoyed with your favorite cup of Japanese tea, and is often served as part of a tea ceremony.
This recipe comes from our friend Gabriela Sorgenfrey (Instagram). See many more photos from her post (though this one doesn't have the sakura blossoms) below the instructions. Do post your own creations!
Ingredients
- 2g agar powder (kanten)
- 150g white sugar
- 150g water
- 1 tbsp syrup
- Food coloring
- Sakura blossoms to garnish
- Cookie cutter (optional)
Instructions
- In a cooking pour the water and the agar powder, place on stove over medium-high heat and mix with spatula until the agar is dissolved.
- Add sugar and keep mixing until it gets bubbling.
- Remove from heat and add just a tiny amount of food coloring, the syrup and mix well.
- Place a strainer over a container and pour the mix (it will help to get rid of any bubbles.
- At this point, you can add some Sakura blossoms, previously soaked in cold water for 2-3 minutes to limit the saltiness. It will give the crystals a slight saltiness and the flavor of the blossoms.
- Place in the refrigerator and let cool down for about 30 minutes, once the consistency becomes firm, use either a cookie cutter or cut into uneven pieces.
- Let dry at room temperature for 3-5 days, it will be crunchy outside and smooth in the center.
1 comment
What happens if there’s bugs when we leave the Kohakutou out? Are there like alternatives to protect it from bugs touching the candy?