Kohakutou | Edible CRYSTAL Jelly Gemstones Recipe No Artificial Colour Less Sugar

晶石竟然可以當點心⁉️ 無人工色素,卻色彩繽紛❗️ASMR吃播指定用糖❗️ @beanpandacook

Kohakutou is a unique candy made by mixing agar and sugar, and relying on the crystallization properties of sugar after it is air-dried to create a crispy outer layer and a soft inner texture. Many people think that it is a modern candy, but it has actually existed since the Edo period. At that time, people used yellow gardenia flower pigments to make it, and the finished product had a color like amber, so it was called Kohakutou.

晶石竟然可以當點心⁉️ 無人工色素,卻色彩繽紛❗️ASMR吃播指定用糖❗️@beanpandacook

Agar powder and agar strips can be used as the gelling agent for Kohakutou . Agar powder, also known as carrageenan or konjac, is a gelling agent extracted from various seaweeds such as red algae. Agar powder, agar strips, and agar bars come in different forms that can be found in the market.

Sugar plays a crucial role in Kohakutou as a candy. In addition to providing sweetness, it affects the hardness, moisture, shape retention, and shelf life of the candy.

White granulated sugar is the most commonly used sweetener. If the recipe contains only a high amount of white sugar, it is difficult to achieve the crispy outer layer and soft inner texture. After drying, it will become completely hard. White sugar is refined from sugar cane or sugar beet molasses, and it is white, clean, and high in sweetness.

Trehalose, a natural sugar extracted from potatoes, is 45% as sweet as sugar and easily soluble in water. When used in combination with sucrose, it can improve the cloying feeling of high-sugar foods. Its strong crystallization and cool sensation make it particularly suitable for making candy, and its low cariogenicity can reduce the chance of tooth decay.

I mix white granulated sugar and trehalose, adjusting according to the dyeing characteristics of each plant. I have tried several different ratios for reference.

◤ White sugar: Trehalose 1:1

The candy becomes completely hard after air-drying, and there is no soft jelly effect. The texture when crushed is hard and sticky.

◤ 100% Trehalose

The candy has a soft center when cut, but the sweetness is lower and the shelf life is shorter, making it easy to mold. The outer shell is very crispy when crushed, and the inside is soft like jelly.

If the ratio of white sugar is high, the drying speed is slower. After 3 days of drying, the candy with a higher ratio of white sugar is still soft (left). The candy with trehalose as the main ingredient has a sharp edge and can stand upright.

When the ratio of white sugar and trehalose is half and half, the dried candy has uneven edges (right).

Food-grade silicone molds are soft and flexible, and do not require oiling before pouring. They can be used to make Kohakutou in different shapes.

They are suitable for beginners or friends who lack confidence in their own skills

 

◤Plant Dyeing

The Roselle plant blooms from October to November each year. When not in season, dried Roselle flowers can be used. The flowers have a sour taste and can clear the heart and reduce heat. When combined with roses, they can also soothe the liver, nourish blood, and relieve depression. They can also add a floral scent to candies. However, the sour liquid may not solidify when combined with agar powder.

Sappan Wood, also known as Su Mu in Chinese, is the stem of a tree that has been stripped of its bark and outer layer. The center is then sliced into thin pieces and used as traditional Chinese medicine for treating injuries. Common Gardenia Fruit is the fruit of the Gardenia plant and was used in ancient times to create plant-based pigments for Kohakutou. It belongs to the carotenoid family and has a bright color, strong coloring power, good heat resistance, and is not affected by changes in acidity or alkalinity. Osmanthus can warm and replenish yang energy and whiten the skin. The Kohakutou made from Osmanthus has the best taste.

Acidic ingredients can affect the solidification of agar powder. Lemon juice added to Butterfly Pea Flower may make it difficult for Kohakutou to solidify. Therefore, Dragon Fruit powder and Butterfly Pea Flower were used to create a purple color. When Butterfly Pea Flower tea is mixed with Dragon Fruit juice, the lemon juice in the tea quickly oxidizes and darkens, while the mixed color with Dragon Fruit is brighter.

Fresh fruit juice or vegetable juice containing pectin and other organic matter will quickly oxidize and spoil, and are not suitable for making Kohakutou.

Although these natural pigments are used in very small amounts, pregnant women should use them with caution.

◤Red

Dried Roselle 4g
Dried Rose 3 pieces
Hot Water 200ml at 70°C
Stripped Agar 6g
Granulated Sugar 25g
Treholase 150g
Starch Syrup 1/4 teaspoon

◤Orange

Sappan Wood 2-3g
Common Gardenia Fruit 2 pieces
Hot Water 200ml at 70°C
Kanten Powder 4g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon

◤Yellow

Common Gardenia Fruit 2 pieces
Dried Osmanthus Flour 10g
Hot Water 200ml at 70°C
Kanten Powder 4g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon

◤Green

Common Gardenia Fruit 2 pieces
Dried Butterfly Pea Flower 4-5 pieces
Hot Water 200ml at 70°C
Kanten Powder 4g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon

◤Blue

Dried Butterfly Pea Flower 4-5 pieces
Hot Water 200ml at 70°C
Kanten Powder 5g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon

◤Purple

Dried Butterfly Pea Flower 4-5 pieces
Red Pitaya Dragon Fruit Powder 1/2 teaspoon
Hot Water 200ml at 70°C
Kanten Powder 5g
Treholase 150g
Granulated Sugar 25g
Starch Syrup 1/4 teaspoon

◤Mold sizes used in the video:

Seven-Pointed Star 100ml
Hexagonal Prism 10ml per piece
Diamond 20ml per piece
Small Cloud 20ml
Medium Cloud 40ml
Large Cloud 110ml
Sphere

◤Color Adjustment Method

1. Brew hibiscus and rose flowers in 70°C hot water, cover and steep for 5-10 minutes. Use a small amount of water to brew a concentrated tea, then add water to dilute the acidity.

2. Soak yellow osmanthus in hot water at 70°C for 5-10 minutes until it turns deep red. Cut open the osmanthus flower before use. Mix liquid orange-red wood and yellow osmanthus in a 1:3 ratio to create a bright orange color.

3. Brew butterfly pea flower and yellow osmanthus separately in 70°C hot water. The longer you steep the butterfly pea flower, the darker the color will be, so be patient when adjusting the color. Once the desired color is achieved, filter immediately.

4. Butterfly pea flower naturally creates a blue color when brewed in 70°C hot water for 4-5 pieces. If the color is too dark, add water to dilute.

5. Mix butterfly pea flower tea with dried dragon fruit powder to achieve a desired color. After adjusting the color, sugar syrup can be made.

◤Sugar Mixture with Agar Strips

7. Soak agar strips in hibiscus tea for 20-30 minutes until they expand, then heat over medium heat in a pot.

8. Agar strips dissolve at temperatures above 90°C, so high heat is necessary. Once dissolved, keep warm in the pot at room temperature of 30-40°C until it solidifies. To avoid waste, test a small amount of agar liquid on a frozen plate, and let it sit for 5-10 minutes. The agar liquid will solidify quickly when cooled. If it does not solidify, do not add sugar, as it will not solidify even after sugar is added. Additionally, acidic ingredients, milk, and highly concentrated tea tannins may affect the solidification of agar. Adjust the ingredient and formula proportions accordingly. Test the cold dish with the above-mentioned ingredients to reduce waste.

9. Add sugar and white sugar to the agar liquid in 2-3 portions. Boil over medium heat for about 10 minutes until the sugar is completely dissolved. Do not stir too much during the process, as it may affect the solidification of agar. Additionally, highly concentrated sugar liquid may produce sugar crystals when stirred. Wait for the sugar to dissolve naturally.

10. Adding water malt can improve the texture of the candy, making it softer and chewier. If the sugar is not completely dissolved, white bubbles may appear on the surface. Keep boiling until the sugar is completely dissolved and the syrup is clear and transparent. Pour the mixture into a mold until it almost overflows, then let it sit at room temperature or refrigerate for 6 hours.

◤ Making Sugar Syrup with Agar Powder (Suitable for Making Multiple Colors at Once)

11. If making multi-colored or gradient Kohakutou, using agar powder is more convenient to heat up all at once.

12. Measure the required amount of ingredients.

13. Fill each color of flower tea into a measuring cup, heat it up in a double boiler, and add agar powder to cold water. Agar powder will not clump when added to cold water. Once the water in the pot starts boiling, add sugar. Agar powder starts dissolving at 90°C, and the water in the pot should boil until a layer of mist appears on the surface of the sugar syrup. Stir the mixture 1-2 times during this time. If the water in the pot dries up, add hot water that can soak up to the height of the sugar syrup. When the sugar syrup becomes completely clear and the white mist on the surface disappears, it indicates that agar powder and sugar have completely dissolved, and it can be poured into the mold.

14. Dragon fruit powder will discolor severely when heated in a double boiler. It should be added to the sugar syrup only after it has been cooked. Before pouring it into the mold, strain it through a sieve, but do not stir it too much to avoid sanding.

◤ Pouring into the Mold

15. Pour the sugar syrup into the mold until it overflows. Do not move the mold after pouring the sugar syrup. Agar cools down to 30-40°C and solidifies, so it should be removed from the pot and poured into the mold. Otherwise, it cannot solidify into a complete shape and is prone to breakage. If the sugar syrup is left at room temperature after completion, it will cause some parts to start solidifying while others remain liquid, making it difficult to demold.

16. It takes about 6 hours to solidify at room temperature of 26°C.

17. The surface of the seven-piece puzzle is large and thin, so be careful when demolding. Place the solidified surface downwards to avoid sticking to the baking paper, which slows down the drying speed. Cover it with baking paper during drying to prevent dust, and ensure that air flows through it without sealing it. Flip it over after drying for 2-3 days, depending on the relative humidity at that time, as well as the volume and thickness of the Kohakutou.

18. Because purple contains lemon juice, which weakens the gelling strength of agar, it solidifies slowly. When the surface is not yet dry, it is easier to stick to the baking paper when demolding, and the sugar shell is not hard enough, making it easy to crush. After agar has solidified, it will only dissolve again at 70°C or above. On the 5th day, the purple one still cannot be flipped over, so I put it in a dryer at 45°C for drying, but do not dry it too fast, as it can cause excessive shrinkage of the corners. The beautiful Kohakutou of the seven-piece puzzle is complete.

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