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Colorful japanese jelly candy gems featuring a sparkling diamond crust crystallization effect.

Crystal Japanese Jelly Candy (kohakuto)

Brenda Venera
Beautiful and jewel-like, this Japanese jelly candy (Kohakuto) is a vegan-friendly Wagashi treat featuring a soft agar center and a signature crunchy, crystallized sugar crust.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling and Drying Time 3 days 2 hours
Total Time 3 days 2 hours 15 minutes
Course Dessert, Snack
Cuisine Japanese
Servings 8 servings
Calories 62 kcal

Equipment

  • Medium saucepan
  • whisk
  • Candy mold or silicone tray
  • Parchment paper

Ingredients
  

  • 1 liter water
  • 100 grams caster sugar
  • 8 g Agar-agar powder
  • Fresh fruit: strawberries, kiwi, berries, mango, mandarin oranges

Instructions
 

Prepare the Fruit Canvas

  • Cut the strawberries, kiwi, berries, mango, and mandarin oranges into small, bite-sized pieces. Use a mix of geometric and natural cuts for a stained-glass effect.

Make the Agar Base

  • Pour the water into a medium saucepan, then add the caster sugar and Agar-agar powder. Whisk over medium heat until everything is fully dissolved and clear.
  • Bring the liquid to a full boil and maintain for 1 to 2 minutes to ensure the agar is fully activated.
  • Remove from heat and let the mixture stand until warm to the touch but not yet setting.

Assemble and Chill

  • Pour the warm jelly base into your mold. Gently press the fruit pieces into the liquid, waiting until it thickens slightly if you want them suspended.
  • Allow the mold to cool, then refrigerate for about 2 hours until the jelly is firm and fully chilled.

Create the Diamond Crust

  • Unmold the firm jelly and cut it into jagged, crystal-like pieces. Place them on parchment paper in a cool, dry spot.
  • Let the pieces dry for 2 to 4 days, turning them occasionally, until a delicate, crunchy sugar crust forms on the outside.

Notes

The Boiling Rule: Agar-agar must reach a full boil for 1 to 2 minutes to activate its gelling properties. If it only gets hot, the jelly will not set properly.
Humidity Control: The signature crunchy crust forms through surface crystallization. Choose a cool, dry room for drying. On humid days, the candy may remain tacky for longer.
Storage Tip: Soft jellies should be refrigerated and eaten within 3 days. Once the crystallized crust forms, store them in an airtight container at room temperature for up to 2 weeks. Do not refrigerate after the crust forms, as humidity will soften the crunch.
Fruit Choice: Drain any frozen or very wet fruit thoroughly before adding to the mold to prevent the jelly from becoming watery.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 62kcalCarbohydrates: 15gProtein: 0.2gSodium: 5mgPotassium: 25mgFiber: 1gSugar: 13gVitamin A: 2IUVitamin C: 10mgCalcium: 5mgIron: 0.1mg
Keyword Crystal Candy, japanese jelly candy, Kohakuto, Vegan Candy, Wagashi
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