Description
A stunning Japanese crystal candy with a crunchy shell and jelly-like center. It’s fun to make, kid-friendly, naturally vegan, and perfect for anyone who loves edible art projects.
Ingredients
Units
Scale
- 1 cup water
- 1 tablespoon passion fruit pulp or matcha powder (skip if using juice for water)
- 1 1/2 cups granulated sugar
- 1 tablespoon agar agar powder
- Pandan extract (or your favorite food coloring/extract)
Instructions
- Make the Jelly Mixture: In a small saucepan, combine water and passion fruit pulp (or your preferred liquid), agar agar powder, and granulated sugar. Mix well. Heat over medium-low until the mixture comes to a boil, about 6 minutes. Reduce the heat and let it simmer for about 4 more minutes, or until the liquid clings to the spoon when lifted.
- Transfer to a Mold & Color: Pour the mixture into a flat, heatproof container. Aim for a depth of at least 1 inch. The liquid should be thick enough that any food coloring, gel, or extract you add will hold rather than spreading out. If the mixture is too watery let it sit for a minute for the agar agar to thicken it before adding color. Use a toothpick to dip into the food coloring and swirl it into the jelly to create streaks and swirls.
- Set the Jelly: Transfer the mold to the fridge and let the jelly set (about one hour).
- Shape the Candy: Once the jelly is firm, run a knife along the edges to loosen then lift the jelly out. Tear the jelly into pieces by hand to create natural, jagged edges that resemble shards of glass. You can also use a knife to cut irregular, crystal-like shapes. Take any leftover small pieces and press them onto the larger pieces.
- Dry & Crystallize: Place the shaped pieces on parchment paper and leave them to dry at room temperature for about one week. Cover loosely with tented parchment paper to keep dust off. The outer shell will harden, creating the signature crunchy shell and the interior will be remain soft. Once fully dried, store the candy in an airtight container at room temperature for up to one month.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: dessert
- Method: stove top
- Cuisine: Asian, Japanese