KOHAKUTOU-JAPANESE AMBER SUGAR CANDY

KOHAKUTOU (Amber Sugar Candy) is a traditional Japanese confection made from agar and sugar.
It has a beautiful, jewel-like appearance with a crunchy outer layer and a soft, jelly-like inside. This recipe uses agar powder as a natural gelling agent and allows you to add your favorite colors and flavors, such as rum or fruit extracts.

Using a 15×15cm mold, this recipe makes a perfect batch to enjoy as a delicate, colorful treat. Adjust the sweetness or flavorings to suit your taste. The candy requires a few days to dry, during which it develops its characteristic crunchy texture.

Enjoy making and sharing this elegant Japanese sweet!

Cooking time : 10min
Prep : 10min
Budget : normal
Serve : 4 persons
Level : easy
Ingredients

 

  • 5g powdered agar (kanten)
  • 300g granulated sugar
  • 200ml water
  • Food coloring … several colors, as desired (amount as needed)
  • Rum or flavoring extract … about 2/3 tablespoon (optional)

 

Instructions

Preparation 

・Lightly wet the inside of a tray or mold with water, or line it with parchment paper to prevent sticking.
(For this recipe, a 21cm × 9cm pound cake mold is used.)

・Dilute your preferred food coloring in a small amount of water to make it easier to mix evenly.

 

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1. Dissolve the agar

Place the powdered agar and water in a saucepan and stir well. Once dissolved, heat over medium heat and bring to a boil while stirring.

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2. Simmer, sweeten, and flavor


Once the mixture reaches a full boil with vigorous bubbling, lower the heat to avoid burning. Add the sugar and rum (or your preferred flavoring), then simmer over low heat for about 5 minutes until slightly thickened. Remove from heat.

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3. Color and set

Before the agar mixture begins to set, pour it into the prepared mold. As it cools, it will become slightly more viscous. 
Gently add small amounts of the prepared food coloring using a spoon, and swirl to create your desired color pattern. Once the design is complete, place the mold in the refrigerator to set.
You can also let it set at room temperature, but refrigeration will speed up the process.

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4. Cut and shape

Once fully set, remove from the mold and cut into your preferred shapes. 
You can slice into sticks, gem-like pieces, or simply tear into random chunks by hand.

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5. Letting It Dry

Even when freshly made, kohakutou has the characteristic firm and slightly bouncy texture of agar.
By drying it in a well-ventilated place, the surface crystallizes, enhancing its original deliciousness.
Enjoy the unique texture—crunchy on the outside and chewy on the inside.

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NOTE

To achieve that perfect crispy-chewy texture in kohakuto, proper drying is key. 
Spread the pieces out on a wire rack or parchment paper, ensuring there's space between each piece, and place them in a cool, dry location.
Once fully dried, they make wonderful gifts, especially when bottled or charmingly wrapped!