Hey friends! Today I’m bringing you something super aesthetic, cute, and honestly kinda magical—Japanese Kohakutou crystal candy! 🌈✨ These little jelly gems are blowing up on TikTok and Insta lately, and honestly, they deserve all the hype. They’re crunchy on the outside, chewy on the inside, and you can totally customize them with your fave flavors and colors.

So if you’re all about aesthetic desserts, easy DIY treats, or just wanna add something fun and unique to your dessert lineup, you’re in the right spot. Let’s get started and make these magical crystal candies together!

🌟 Recipe Overview (Quick Facts)

Servings: About 20–30 candy pieces (depending on size)
Prep Time: 15 minutes
Cook Time: 10 minutes
Set Time: 2 hours
Drying Time: 24–48 hours
Total Time: Around 2 days (mostly hands-off drying time!)

🛒 Ingredients You’ll Need

2 cups water
2 tbsp agar agar powder (find this easily online or at any Asian grocery store!)
2½ cups granulated sugar
2–4 tsp flavoring (fresh pandan juice, fruit purée, tea, or flavor extracts—get creative!)
Natural coloring (optional, but highly recommended for that crystal-like look)
Neutral oil (just a tiny bit for greasing your pan)

🌈 Step-by-Step Instructions

✅ Step 1: Bloom the Agar (Trust the Process!)

Start by pouring 2 cups of water into a saucepan and sprinkle in 2 tbsp agar agar powder. Give it a quick stir and let it sit untouched for about 5 minutes. This is called “blooming,” and it helps the agar dissolve properly later.

✅ Step 2: Boil and Simmer

Place your saucepan on medium heat and bring the agar mixture to a boil. Stir frequently (don’t walk away to scroll TikTok!) to keep it smooth. Once boiling, lower the heat to simmer and cook for another 2–3 minutes until the agar completely dissolves. The mixture should look clear with no lumps.

✅ Step 3: Add the Sweetness and Flavor

Time to sweeten things up! Add 2½ cups granulated sugar to your simmering agar and stir well until completely dissolved, about 1–2 minutes.

Remove from heat, then add your chosen flavorings. Here are some delish ideas:

Pandan juice: for a tropical, vanilla-like sweetness 🌿
Fruit purées: strawberries, blueberries, mango—literally any fruit you love! 🍓🥭
Tea extracts: matcha, butterfly pea, jasmine tea—go wild! 🍵
Flavor extracts: lemon, coconut, vanilla, or almond

Use 2–4 tsp, depending on how strong you like your flavors. If using natural food coloring, now’s your chance to add a few drops and stir gently. Feel free to split the mixture into batches for multiple colors!

✅ Step 4: Pour and Set (Patience is Key!)

Lightly grease a baking pan or silicone molds with neutral oil, or line a pan with parchment paper. Pour your agar-sugar mixture into the pan or molds and let it cool at room temperature for at least 2 hours.

Pro tip: A shallow pan (like a baking sheet or brownie pan) works perfectly for cutting later!

✅ Step 5: Cut into Crystal Shapes (Aesthetic Vibes!)

Once your jelly mixture is fully set, carefully remove it from the pan. Grab a sharp knife and cut the jelly into cute crystals, diamonds, cubes—whatever shapes you like! ✨💎

Place your freshly cut pieces onto parchment-lined trays, making sure they’re not touching.

✅ Step 6: Air-Dry for the Crunchy Shell

This is the fun part! Let your candies air-dry uncovered at room temp for 3-7 days. After a few days, flip them over gently to make sure both sides dry evenly. The candies will develop a crisp, sugary outer shell, keeping the inside soft and chewy.

🚨 Troubleshooting & FAQs (No Stress, Bestie!)

🔸 Help! My candies aren’t setting!

If your kohakutou isn’t firming up, the agar might not have fully dissolved. Next time, make sure you boil and simmer your mixture long enough (2–3 minutes). Also, double-check your agar measurement—too little agar equals too-soft candies.

🔸 Why is my candy too hard?

Overcooking or adding too much agar agar can make your candies overly firm. Stick closely to the 2 tbsp measurement, and don’t simmer much longer than 3 minutes after boiling.

🔸 My candies feel sticky after drying—what now?

If your candies are still sticky after 3-4 days, try leaving them out for another day in a dry area. High humidity can sometimes prolong drying time, so choose a cool, dry spot.

🔸 Can I speed up the drying process?

It’s tempting, but don’t rush drying by putting these in the fridge—it actually makes them more sticky. Air drying at room temperature is the best way to get that perfect crunchy shell.

🌟 How to Store Your Kohakutou Candy

Once they’re dried to perfection, keep your kohakutou candies in an airtight container at room temperature. They’ll stay crunchy and delicious for about two weeks (if they last that long!).

📸 Aesthetic Ideas & Serving Tips

Gift idea: Put these candies in cute jars with ribbon—instant adorable gift!
Party snack: Arrange them by color gradient—perfect for aesthetic dessert tables.
Tea time: Pair your kohakutou with your fave matcha or iced tea for the ultimate snack vibe!

✨ Final Thoughts (Your Dessert Dreams Just Came True!)

These Japanese Kohakutou crystal candies are everything: crunchy, chewy, sweet, and ridiculously photogenic. Plus, the flavor possibilities are endless—pandan, mango, strawberry, matcha… the sky’s the limit!

So, grab your besties, get creative with your favorite flavors and colors, and don’t forget to snap pics for the gram! Tag me when you do, I can’t wait to see your crystal candy creations!

Happy candy-making! 🌈✨💖

Crystal Gummies (Japanese Kohakutou Candy)

Recipe by Jen H. DaoCourse: DessertCuisine: asian, japan, japaneseDifficulty: easy

Servings

20-30

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 cups water
2 tbsp agar agar powder
2½ cups granulated sugar
2–4 tsp flavoring (pandan juice, fruit purée, tea, extracts)
Natural coloring (optional)
Neutral oil (for greasing pan)

Directions

Bloom the Agar
Start by pouring 2 cups of water into a saucepan and sprinkle in 2 tbsp agar agar powder.

Give it a quick stir and let it sit untouched for about 5 minutes. This is called “blooming,” and it helps the agar dissolve properly later.
Step 2: Boil and Simmer
Place your saucepan on medium heat and bring the agar mixture to a boil. Stir frequently to keep it smooth.

Once boiling, lower the heat to simmer and cook for another 2–3 minutes until the agar completely dissolves. The mixture should look clear with no lumps.
Add the Sweetness and Flavor
Time to sweeten things up! Add 2½ cups granulated sugar to your simmering agar and stir well until completely dissolved, about 1–2 minutes.

Remove from heat, then add your chosen flavorings.

Here are some delish ideas:
Pandan juice: for a tropical, vanilla-like sweetness 🌿
Fruit purées: strawberries, blueberries, mango—literally any fruit you love! 🍓🥭
Tea extracts: matcha, butterfly pea, jasmine tea—go wild! 🍵
Flavor extracts: lemon, coconut, vanilla, or almond

Use 2–4 tsp, depending on how strong you like your flavors. If using natural food coloring, now’s your chance to add a few drops and stir gently. Feel free to split the mixture into batches for multiple colors!
Pour and Set
Lightly grease a baking pan or silicone molds with neutral oil, or line a pan with parchment paper. Pour your agar-sugar mixture into the pan or molds and let it cool at room temperature for at least 2 hours.

Pro tip: A shallow pan (like a baking sheet or brownie pan) works perfectly for cutting later!
Cut into Crystal Shapes
Once your jelly mixture is fully set, carefully remove it from the pan. Grab a sharp knife/cookie cutters and cut the jelly into cute crystals, diamonds, cubes—whatever shapes you like!

Place your freshly cut pieces onto parchment-lined trays, making sure they’re not touching.
Air-Dry for the Crunchy Shell
Let your candies air-dry uncovered at room temp for 3-7 days. After a few days, flip them over gently to make sure both sides dry evenly. The candies will develop a crisp, sugary outer shell, keeping the inside soft and chewy.