Sakura Kohakutou Recipe

Crunchy on the outside, soft on the inside, these sakura kohakutou candies are crazy moreish.

Translating every bit 'amber candy', kohakutou is a traditional Japanese wagashi (sweetness) that's a crystallised jelly made from agar, which comes from seaweed. So it'second veggie-friendly.

This recipe'second super slowly in addition to yous don't involve a sugar thermometer for it. You'll just necessitate the patience to await for a few days for your jelly shapes to crystallise and class that irresistible crunchy saccharide shell.

I used soluble sakura leafage powder to flavor mine, which I got from Nihon Ichiban as well as absolutely dearest. It gave the boiled mixture a yellowish tint in addition to resulted inward more orangey flowers when I added the pinkish food colouring. But y'all can as well forgo the leafage pulverization for obviously, flavoured candies.

You tin can likewise follow my recipe on my YouTube video:

Ready? Let's become.

Ingredients:

1 tbsp soluble sakura leafage powder
200ml water
5g agar pulverization
345g caster carbohydrate
Pink food colouring
Edible golden lustre dust together with vodka (optional)

Method:

1. Grease a regular loaf can amongst a picayune vegetable crude in addition to fix aside.

2. Gradually add together the water to the sakura leaf pulverization, stirring until fully dissolved.

iii. Place the liquid inward a pocket-size saucepan as well as sprinkle over the agar powder. Leave to soak for a infinitesimal or 2.

iv. Give it a stir, switch on the rut too take to a boil, cooking for two minutes.

five. Add the saccharide too bring dorsum to the boil, completely dissolving the saccharide in addition to cooking for another iii minutes.

6. Take off the heat too pour into your prepared pan. Using a toothpick or skewer, swirl a petty food color into the mixture. Leave to cool completely earlier popping in the fridge for almost an hr.

seven. Run a knife around the edges of the loaf pan to loosen the jelly, in addition to plough it out onto a make clean function surface. Now cutting out reddish bloom shapes (or whichever shapes y'all similar). If you're using a shaped cutter, you lot mightiness want to piece the resulting shapes inwards half to brand them thinner.

eight. Lay your shapes out on a baking paper-lined baking tray, too get out to dry out for two to iii days.

9. If y'all like, you tin can straightaway pigment patterns onto your crystallised kohakutou jellies. Make a paint out of a picayune edible gold dust and a few drops of vodka, in addition to role a fine paintbrush to pigment on details. Or, you tin only swallow them directly away.

Enjoy, and accept fun.

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