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Tengen Uzui's Crystal Candy (Kohakutou):
Inspired by Demon Slayer (gluten free)
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Inspired by Demon Slayer: Kimetsu No Yaiba Entertainment District Arc, I’m making Tengen Uzui’s Crystal Candy.
Tengen is a really fun and awesome character and I wanted to make a special treat for him. Since he is so “Flashy” and is literally dripping in crystals, I thought that crystal candies or Kohakutou would be perfect!
Kohakutou is a Japanese candy made from only a few ingredients. Agar agar, sugar, water, and the flavouring of your choice. I went with a simple lemon flavour or freshness! The crystal candies are easy to put together but you do have to let them air dry for a handful of days for them to hard/crystalize on the outside.
The results are a crispy shelled candy with a nice gummy center. You can cut them into any shape you want but since these were for Tengen, I tried to make them look like proper crystal and I’m so happy with how they came out!
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Tengen Uzui’s Crystal (Kohakutou) Candy: Inspired by Demon Slayer (gluten free)
Inspired by Demon Slayer: Kimetsu No Yaiba Entertainment District Arc, I’m making Tengen Uzui’s Crystal Candy. Tengen is a really fun and awesome character and I wanted to make a special treat for him. Since he is so “Flashy” and is literally dripping in crystals, I thought that crystal candies or Kohakutou would be perfect! Kohakutou is a Japanese candy made from only a few ingredients. Agar agar, sugar, water, and the flavouring of your choice. The crystal candies are easy to put together and result in a really yummy crispy shelled candy with a perfect gummy center. You have got to try them!
Ingredients
- 5 g agar agar powder (2 tsp)
- 200 ml water
- 300 g granulated sugar
- 2 Tbsp lemon juice or concentrated flavouring of your choice. Adjust the amount to your liking. If you are using a concentrated flavour, start with much less first and then add more.
- food colouring
Instructions
- In a small saucepan, soak the agar-agar powder in water for 4-5 minutes.
- Bring the agar-agar mixture to a simmer and cook for 3 minutes, or until the agar-agar powder has fully dissolved. Make sure to stir to prevent burning on the bottom. (I didn’t have an issue with this but I’ve read that it could happen).
- Add in the granulated sugar and cook for an additional 2-3 minutes, or until sugar has fully dissolved and mixture has thickened slightly. Stir in your flavour and remove from heat.
- Grease a heatproof dish with oil and pour in the mixture. Have fun swirling in your food colouring and then refrigerate the kohakutou for 1-3 hours, or until set.
- Once the jelly has set, remove the kohakutou from the dish (run a sharp nice around the edge to help release it). Cut up your candies into whatever shape you want. You can use a knife or a shaped cutter.
- Spread the candies out on a large parchment lined baking tray and let them air dry for about a week. As they dry out a crust will start to form on the outside and the insides will get chewier. You can let them dry for as long or as little as you like, until it’s the texture you prefer.
- Enjoy!
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