Edible Crystals (Easy Kohakutou Clusters Recipe)
Ms Shi and Mr He
Edible crystals, or kohakutou (琥珀糖), is a beloved traditional Japanese snack made from agar agar. With just three simple ingredients and a silicone mold, you can produce a large sheet of heart-shaped or mineral cluster-shaped edible crystals without breaking the bank, all for under $5.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Drying Time 5 days d
Total Time 5 days d 25 minutes mins
Course Dessert, Snack
Cuisine Japanese
Servings 8 pieces
Calories 54 kcal
Small saucepan
Measuring cups and spoons (Or kitchen scale)
Heart silicone mold (Optional. You can use molds of different shapes of your choice, or simply use a food storage container instead.)
Parchment paper (Or wax paper)
For each color of edible crystals (I made 8 different colors)
- ¼ cup juice of your choice (About 60g; Can be substituted with juice, tea, alcohol, coffee. Do not use milk.)
- ½ tsp agar agar powder (About 1.5g; Can not use gelatin powder.)
- ½ cup granulated sugar (About 105g; Can not use artificial sweeteners.)
- food colorings (Optional)
In a small saucepan, combine ¼ cup of juice (or water, tea, soft drinks) and sprinkle ½ tsp of agar agar powder over it. Stir the mixture until the agar agar powder is fully dissolved. Place the mixture on medium heat and bring it to a simmer. Add ½ cup of sugar and stir until it is completely dissolved. Allow the mixture to cook over medium heat for approximately 5 minutes until the syrup thickens in consistency and takes on a light yellow hue.
Transfer the mixture into a heart silicone mold. If there is any remaining mixture, you can pour it into a regular food storage container. Once the mixture is set, you can cut the jelly into small pieces and reshape them using the heart mold as desired. To create a variety of edible crystals, follow the previous steps, utilizing different flavors and colors of drinks. Alternatively, you can apply a few drops of food colorings to the mixture to achieve a colorful assortment of the crystal candies. Allow the mixture in the mold to cool down to room temperature, then place it in the refrigerator overnight until it's fully set.
Remove the jelly from the heart silicone mold. Arrange the heart-shaped jellies on a large sheet of parchment paper, ensuring they are placed in a single layer without touching each other to prevent sticking. Allow them to sit at room temperature for 3 to 5 days, away from direct sunlight, until a firm crust forms on the surface. To create edible crystal clusters, take a large piece of jelly and cut it into irregular fingertip-sized pieces. Arrange these small pieces closely together within the heart-shaped silicone mold and allow them to dry in the mold for about 5 days until they adhere to each other and develop a solid crust on the surface.
Store in an air tight container at room temperature (avoid high temperature or direct sunlight) for up to 1 month.
Keyword edible crystals, Kohakutou