Hello everybody! Thank you all for the love on this video it makes my heart so happy 💕~ I'm still currently on hiatus but I came back for a bit to pin this comment to answer some FAQs this video has been receiving: • You must use Agar in this recipe - please do not use gelatin it will not work • The citric acid is essential to help this candy taste less sweet, but you can leave it out if you really want to, or you can use a bit of lemon juice instead • It is important to ONLY add the acid after the cooking process is finished (give the mixture a chance to cool down before adding) • Dry them in cool room temperature, you can leave them on the countertop (with or without a cover) • Depending on the heat and humidity of your kitchen these may take a longer to dry and crystallize • Once done store these candies in sealed containers in a cool dark place, they can keep for up to about 2 months unrefrigerated! • Other juices may be used but try and stick to ones that aren’t too acidic otherwise it may interfere with the setting process • Please avoid using specific fruits like kiwifruit, papaya, pineapple, peach, mango, guava and fig as they contain the enzyme bromelin - this breaks the Agar down and won't set when it's been exposed to them (FYI these are the tips I copied from the video description that some of you may have missed) Thank you all once again I'm really looking forward to coming back and making more videos!!! Much much love I really miss you all and hope to see you again soon xoxoxo
you and another youtuber (cooking tree) inspired me to start making kohakutou again! and your one of the very few that ive noticed that uses actual fruit juices as well!
i love how delicate and precise you are with each step 😌 you make cooking look like art. i love the sounds of the candy in the jar !! they really look like crystals
@@kachow6493 Probably, though it would need to be heavily strained and possibly watered down a little. There’s a clear, peach-flavored drink that you can find in Japanese supermarkets that I’ve seen people use for kohakuto before. As for the acid mentioned by someone else, I’d play it safe and stick to the citric acid, especially since the amount used is fairly negligible and it may have to do with citric acid being in a solid form or the composition or something, I’m not a food scientist.
Hello! I wanna try making this, you make it look so easy! Can I use yuzu juice? I can’t seem to find lychee juice at the supermarkets near me. Thank you :)
I was wondering if I can keep it in the fridge to dry because there quite a lot of ants around and I'm worried it may get eaten by them also is it necessary to have it dry on parchment paper?
hey, is there a specific process for drying, like do you let it airdry or just put it somewhere in the shade for 2-3 days, do you use things like the wind to speed the process? love the recipe btw. for the juice as well, does it have to be concentrated, do you need to extract all the pulp etc?
I tried it, but it get very very sticky and dint wanted to get hard to cut it… it tasted absolutely delicious but its not working by me. Can someone tell me what i did wrong?
Hi! Great recipe! I was wondering if I can dry it in the sun to speed up the process? I live in a tropical country so we are a bit impatient with letting things dry on their own as the sun always makes drying so much faster!
Hi!! Tbh I haven't done it using the sun outdoors, I think you'll need to keep an eye on them and make sure they don't get too hot and melt but if not then it should be ok!
Hey! I loved your video so much that I tried making some kohakutou myself, but my kohakutou won't set correctly for some reason. I also put citric acid in it after the cooking process, but I feel like I'm doing something wrong with the citric acid and/or the agar agar powder. Everytime I put it in the fridge for two hours and it still comes out like a gel. And a question: What is the limited measured amount of how much citric acid can be used before it ruins the setting process ? Please tell me what I'm doing wrong, I'd really like to try some.
Hello! Can you tell me what liquid you used for this, if you used a juice I suspect that it might already have too much acid in the first place so it wouldn’t matter what was added in the later stage. Also, did you go by the same quantities for each ingredient listed in the video?
@@CheerSeeds Thank you for replying, and for the kohakutou I tried to make a bigger portion by using 300 ml of water, 500 grams of sugar, 1/2 tsp of citric acid, and 7 grams of agar powder.
Hmm ok in that case I recommend trying this ratio • 240g water • 400g sugar • 8g agar powder • 1/2 tsp citric acid For the citric acid, make sure you gently scoop it with the measuring spoon and scrape off the excess with the blunt side of a straight blade. This way you don’t accidentally pack in more than necessary like when you push the spoon into the acid against the side of the container, does that make sense?
i want to make this and may i know can i add fruit flavoured agar agar than using plain agar agar? i already buy the flavoured one and i dont think i could use it😓
Hey! This video was so pretty and relaxing!! I wanted to try this recipe but I was reading the comments to know more about the recipe and I noticed you kept mentioning the acidity of the liquid. Passion fruit is quite a sour fruit and I’m thinking of using a store bought passion fruit juice to make this Do you think it’ll be too much acid? Also I will be omitting the citric acid because I don’t have it but will that affect the results?
it should be fine, ive seen other recipes for this that actually don't require the citric acid and they seem to turn out alright. i actually have an citric acid free batch drying right now- ill update this comment with the result once it's finished
hello! I’m looking to make this with a different drink since I don’t have the lychee juice. do you think I can use a different liquid such as a soda or vitamin water? 🤔🤔
I haven’t tried it with soda before but I do know if it contains too much acid then it won’t work because it stops the candy from setting up properly, which is why the citric acid is only added at the end of the cooking process. Maybe try it with other flavored drinks like tea?
Hii i tried to dry them, it's been 3 days. But they haven't dry yet. I even dry them under the sinlight. The surface haven't had the texture like rocks. What's wrong? Do i need to wait for more days?
Oh no - is the texture all gooey and stretchy? If it hasn’t dried by then it may have failed 😞 the likely culprit is the acidity, perhaps it was still too hot when you added it in to mix, or maybe the juice you started with already had too much of it
@@CheerSeeds thank you for answered my question. Yes it was failed 😅 and i tried again with more sugar size. And the results is good literally rock outside and jelly inside but they're too sweet hahaha
This looks so easy! Question...is it chewy on the inside,or just soft (like jello)? I sorta hope it's like a chewy gummybear on the inside...thanks in advance!!!❤
@@ashleyrichardson8971 Im glad it turned out well! I’m thinking of making this today but I’m scared it won’t work since last time I tried it didn’t work so could you give any tips or advice if you had any? Also what brand of agar did you use?
@@lola-r-vdw I will say it took almost a week for the candy to dry out for me, I used a small heart cookie cutter to make the shapes. Very sticky to start with as mentioned in the video, and I could have wait almost an extra day or so for drying. I kept them in a closet, and actually flipped the pieces about 3-4 days in, every day, to dry evenly. I used the Living Jin Agar Agar - I purchased this on amazon!
so if i dont like lychee flavour on its own can we add food flavouring? Like strawberry flavour? Apple flavour and such? Thank you in advance I want to make crystals for my cake.
Yes you can, just choose one that doesn’t have a lot of acid as this may prevent the candy from setting up (this is why the citric acid is added after the cooking process is complete)
Beautiful recipe and video. But I don't get the same result... I used water (to replace the lichee juice) and I added citric acid and food flavoring after 8 minutes of boiling (liquid was stringy just like in the video). But the agar doesn't gel after a few hours of cooling. It is somewhere between honey and peanut butter in viscosity. I used Swallow Globe Brand (Indonesian agar). The amount of water is much lower than advised on the package so it SHOULD gel. I understand that if you add the citric acid after the boiling stage the low ph shouldn't matter. Why doesn't it gel. It is super tasty (I used raspberry flavor and the citric acid makes it not too overly sweet) but it is a bit grainy. Does somebody know what went wrong?
That or 8 minutes boiling was too long (I checked the temperature and it was at 108°C) Same source as in previous message " High temperature and long time boiling will destroy the gel ability of agar. Therefore, the boiling temperature should be controlled after adding agar, generally at 105-109℃. "
I see that my previous message is deleted (maybe because I linked to the website where I found this info). Anyway, one possibility is that I needed to wait much longer before adding the citric acid, until it was below 76°C " Put in citric acid when the temperature of sugar solution drops to below 76℃. In order to protect agar from acid decomposition, add sodium citrate equivalent to one-fifth of acid addition as a buffer before putting in acid. The acidity of agar agar candy should be controlled at pH4.5~5.0. "
Hi, i know this is old, but I’ve left my jelly pieces out on a shelf for 3 days now and still hasn’t formed much of a crust on the outside. Does it maybe need to dry longer or did i do something wrong maybe?
@@nasia5007 they’re dry, but like they don’t have that really hard outer layer/crust on the outside. Its more just that the jellys are dry but not with a crunch
also, another tip if youre worried about ants and stuff- you could put some baby powder around your plate/ wherever youre leaving it to dry and theyll stay away. planning to make this sometime and my mom uses the same technique but for different stuff, but yeah im sure itll work just the same :)
Hello! Yes you can eat them as soon as they set, however they won't have the same crunchy exterior which is the main appeal of this treat so it may a bit boring to eat (it will be like a really sweet and hard jelly lol)
Hello! Yes you should be able to but I do recommend citric acid because it's easier to control exactly how much acid goes in, and without altering the ratio of liquid
Hello! If stored correctly (dry, dark, and cool room temp) it should last over 1-2 months! The gummy centre does harden more as time goes on though, so it would end up being more crunchy without the jelly-like centre
After I let the jelly sit in the refrigerator it turned out really firm (almost hard) and not sticky like my other batch, the other batch I made was nice a sticky and not so firm.
Hello! You may need to add more sugar to make up for it, but I'm not exactly sure how much >_< I hope it works out for you!!! Please let me know the results if you go ahead :):)
Yes you can! You might need to add a tiny bit more sugar though. Just remember to incorporate the citric acid well after it has cooled (but is still at a liquid stage)
I tried making these but the consistency was like maltose?? I am not sure what I did but I retried this receipt multiple times yet no succeeding in the process 😭. I used the agar from golden coins and half lemon juice half water please help
Oh no! Using lemon juice as the main ingredient will not work because acid breaks down sugar when it is cooked, which is why you get a stretchy consistency that won't set. If you want this to be lemon flavored try using an extract towards the very end after cooking, once it has had a moment to cool before you mix it in (just like how the citric acid is added in the video).
This also means if you are using water as the base you may need to add some more sugar as well (which is missing from not using lychee juice) but you will need to experiment with the amount.
Hello everybody! Thank you all for the love on this video it makes my heart so happy 💕~
I'm still currently on hiatus but I came back for a bit to pin this comment to answer some FAQs this video has been receiving:
• You must use Agar in this recipe - please do not use gelatin it will not work
• The citric acid is essential to help this candy taste less sweet, but you can leave it out if you really want to, or you can use a bit of lemon juice instead
• It is important to ONLY add the acid after the cooking process is finished (give the mixture a chance to cool down before adding)
• Dry them in cool room temperature, you can leave them on the countertop (with or without a cover)
• Depending on the heat and humidity of your kitchen these may take a longer to dry and crystallize
• Once done store these candies in sealed containers in a cool dark place, they can keep for up to about 2 months unrefrigerated!
• Other juices may be used but try and stick to ones that aren’t too acidic otherwise it may interfere with the setting process
• Please avoid using specific fruits like kiwifruit, papaya, pineapple, peach, mango, guava and fig as they contain the enzyme bromelin - this breaks the Agar down and won't set when it's been exposed to them
(FYI these are the tips I copied from the video description that some of you may have missed)
Thank you all once again I'm really looking forward to coming back and making more videos!!!
Much much love I really miss you all and hope to see you again soon xoxoxo
you and another youtuber (cooking tree) inspired me to start making kohakutou again! and your one of the very few that ive noticed that uses actual fruit juices as well!
Keep it up!!!
I wonder if you can add powedered juice for flavor and color?
Can't believe how mind-numbingly easy these are to make and they look so pretty too! 🌸 🌸 🌸
i love how delicate and precise you are with each step 😌 you make cooking look like art. i love the sounds of the candy in the jar !! they really look like crystals
That’s so lovely of you to say! I really really appreciate your support your words always make me happy 💕
instablaster...
My sister loves rocks and is always talking about geodes, I am going to make these for her birthday!
How did it go?
@@fidellaelyssia8231 here birthday is in March, so I haven't made it yet but I am preparing! I'll let you know the results ☺️
@@Bethanywi sooo...
@@gardevoir3097 made them! She loved them 😍
@@Bethanywi thats precious! I'm so glad she enjoyed them
These look stunning. Can I add other flavor or juices in the similar process ?
Thank you! If you do use another juice make sure it’s not too acidic as this can interfere with the setting process:) good luck!
@@CheerSeeds could I use peach juice and if I do, would I put in the same amount of sugar
@@CheerSeeds isnt citric acid acidic thou?? Can I subsitute scitric acid with lemon juice??
@@kachow6493 Probably, though it would need to be heavily strained and possibly watered down a little. There’s a clear, peach-flavored drink that you can find in Japanese supermarkets that I’ve seen people use for kohakuto before.
As for the acid mentioned by someone else, I’d play it safe and stick to the citric acid, especially since the amount used is fairly negligible and it may have to do with citric acid being in a solid form or the composition or something, I’m not a food scientist.
@@blipblop8391 you can use lemon juice, as said in the description of this video
There’s a company on tik tok that sells these for like $40-
Wow that’s quite a lot of money!! 😮😮
That’s why I came here, I didn’t want to pay $40 for candy😂😂
But misaky's crystals seem so delicious
Silky gem sells them for about $24
@@keyrhine9464 It's still like R$120,00 😭😭😭😭
wow such an underrated channel
these videos are so beautiful and calming
Oh my gosh that’s incredibly kind of you to say, thank you!!! I really appreciate it 🌸💚💕
i wouldn't be able to hold back my patience and just eat the uncrystallized jelly after a few hours lol 😂
This cooking is so calming 😊
Hi, I was wondering if you can make the jelly without Citric acid? Thanks ! 💜I love your videos
I'm sure you can, the citirc acid is just to give the candy taste sour.
The most beautiful video production I've ever seen for a cooking channel
Wowww that is SUCH a kind and generous compliment!!!!! Thank you so much
🌸💕🌸💕🌸💕🌸
Wow I am obsessed with your videos. Just came across this one tonight and it’s so soothing to watch😌 keep it up!
Awww thank you very much that makes me so happy ☺️🥳
I just found my dream sweets!!! So beautiful! I want to make them to decorate a crystal inspired vegan cake. Thanks for this lovely video!
I am so so so hungry for this
Agar is made from pig extract lol
@@KLMN92 Agar-agar looks and acts similar to gelatin, but it's made without any animal products at all
@@KLMN92 That's gelatin. Agar Agar is from seaweed.
@@SerenEirian oh shoot i forgot it was gelatine that contains pig skin soz for the misinformation
Hello! I wanna try making this, you make it look so easy! Can I use yuzu juice? I can’t seem to find lychee juice at the supermarkets near me. Thank you :)
I was wondering if I can keep it in the fridge to dry because there quite a lot of ants around and I'm worried it may get eaten by them also is it necessary to have it dry on parchment paper?
hey, is there a specific process for drying, like do you let it airdry or just put it somewhere in the shade for 2-3 days, do you use things like the wind to speed the process? love the recipe btw.
for the juice as well, does it have to be concentrated, do you need to extract all the pulp etc?
I tried it, but it get very very sticky and dint wanted to get hard to cut it… it tasted absolutely delicious but its not working by me. Can someone tell me what i did wrong?
Hello! It seems like the juice you used may have been too acidic to start with or the citric acid was added too early :(
@@CheerSeeds oh okay thank you 😊
YOUR CHANNEL IS SOOOO UNDERRATTED
this is so pretty! thank you for the video!
should you chill the jelly (before you cut it and dry it) in the refrigerator?
thank you again! :))
Yes, you can chill it in the fridge but it will also set at room temperature:):)
These look like pretty rose quartz 💖
Great video, easy to follow. Thanks 😊
Thanks! Saw candies like these selling on TikTok and wanna see how they made, but it seem like I can just make it myself
Me too
Hello, can I make this candy by drying it in dehydrator instead ?
These are so beautiful! Good job, wow. I really like the torn pieces
Aww yayy I really love those ones as well! Thank you for commenting!!
Excellent sa a l'air vraiment délicieux 🎉🎉🎉🎉❤❤❤
What kind of juices would you recommend that doesn’t have a lot of citric acid? I want to make these but in different flavors 🙂
Hi! Great recipe! I was wondering if I can dry it in the sun to speed up the process? I live in a tropical country so we are a bit impatient with letting things dry on their own as the sun always makes drying so much faster!
Hi!! Tbh I haven't done it using the sun outdoors, I think you'll need to keep an eye on them and make sure they don't get too hot and melt but if not then it should be ok!
So pretty ~ They look like pink quartz!
Amazing video!
So very pretty....thank you!
Its clean cooking! Nice.
Thank you so much 🥰😄
Hi, i cant find any citric acud here. If i dont have any citric acid i can still make it, right?
Hello! Yes you can, it just won’t taste the same it will be a lot sweeter but if that’s what you like then go for it!
Can it be any liquid ? Like any juice or it has to be natural juice ?
Or water with some fruity flavored drops?
This inspired me to make my own candy shop at school
I have one question how do you make it so crunchy and dry on the outside
Can i cut down on the sugar? Also what ingredient makes the crystal super crunchy?
Hey! I loved your video so much that I tried making some kohakutou myself, but my kohakutou won't set correctly for some reason. I also put citric acid in it after the cooking process, but I feel like I'm doing something wrong with the citric acid and/or the agar agar powder. Everytime I put it in the fridge for two hours and it still comes out like a gel. And a question: What is the limited measured amount of how much citric acid can be used before it ruins the setting process ?
Please tell me what I'm doing wrong, I'd really like to try some.
Hello! Can you tell me what liquid you used for this, if you used a juice I suspect that it might already have too much acid in the first place so it wouldn’t matter what was added in the later stage. Also, did you go by the same quantities for each ingredient listed in the video?
@@CheerSeeds Thank you for replying, and for the kohakutou I tried to make a bigger portion by using 300 ml of water, 500 grams of sugar, 1/2 tsp of citric acid, and 7 grams of agar powder.
Hmm ok in that case I recommend trying this ratio
• 240g water
• 400g sugar
• 8g agar powder
• 1/2 tsp citric acid
For the citric acid, make sure you gently scoop it with the measuring spoon and scrape off the excess with the blunt side of a straight blade. This way you don’t accidentally pack in more than necessary like when you push the spoon into the acid against the side of the container, does that make sense?
@@CheerSeeds Yes, it does make sense. Thank you so much I'll try your recommendation and update! Thank you!
Good luck!!! I have my fingers crossed for you!🤞🤞
How long do they set out? why do they get moldy after a few days. And when following the recipe they never get hard?
how do we dry do we put it in the freezer or leave it outside?
Do you cook the suger 20-30 min
Is it necessary to add the citric. Acid powder? Or can we skip that part ??
You normally replace citric acid with cream of tartar
i want to make this and may i know can i add fruit flavoured agar agar than using plain agar agar? i already buy the flavoured one and i dont think i could use it😓
how long do they last before they get too hard to eat,?
Hello! It depends on the how humid and hot your home is, but generally speaking between 2-3 weeks in my own experience
Wow so pretty! Where can I purchase the Citric acid and what brand will be good?
They are available in the baking section of most supermarkets, any brand should work :):)
@@CheerSeeds oh ok I’ll look thank you 😊
Hi, I wanted to know if you have to use citric acid or is it optional
You can use lemon juice to make it less sweet
Hey! This video was so pretty and relaxing!! I wanted to try this recipe but I was reading the comments to know more about the recipe and I noticed you kept mentioning the acidity of the liquid. Passion fruit is quite a sour fruit and I’m thinking of using a store bought passion fruit juice to make this
Do you think it’ll be too much acid? Also I will be omitting the citric acid because I don’t have it but will that affect the results?
it should be fine, ive seen other recipes for this that actually don't require the citric acid and they seem to turn out alright. i actually have an citric acid free batch drying right now- ill update this comment with the result once it's finished
Did you use a food colourant in this?
She used pink food coloring. Have a look at 2.11
It works with or without colouring so it’s entirely up to you:)
Can I substitute agar agar with gelatin? I couldn’t find agar agar in our country.
Hello! No it doesn’t work with gelatin. You can buy agar powder online
me too, but its easily available online for cheap for me, as long as you buy a small amount
I used watermelon and lemon juice. Is that alright?
hello! I’m looking to make this with a different drink since I don’t have the lychee juice. do you think I can use a different liquid such as a soda or vitamin water? 🤔🤔
I haven’t tried it with soda before but I do know if it contains too much acid then it won’t work because it stops the candy from setting up properly, which is why the citric acid is only added at the end of the cooking process. Maybe try it with other flavored drinks like tea?
Can I use other juice instead of lychee juice? Can I use pineapple or maracuja juice?
Hello you will need to make sure it’s not too acidic so try to perhaps dilute it and add a bit more sugar
@@CheerSeeds oh crap i use peach halves liquid, i think it's too acidic. maybe that's why mine is not set well. thank you for the information!
hi, i tried this recipe and the it didn’t set in the refrigerator, anything to watch out for?
Oh no! It seems like maybe the juice you used was too acidic or the acid was added too soon :(
Can I adjust the amount of sugar as I please? Or do I have to follow the exact way as the recipe?
What can I use if I can't find aga aga?
Hii i tried to dry them, it's been 3 days. But they haven't dry yet. I even dry them under the sinlight. The surface haven't had the texture like rocks. What's wrong? Do i need to wait for more days?
Oh no - is the texture all gooey and stretchy? If it hasn’t dried by then it may have failed 😞 the likely culprit is the acidity, perhaps it was still too hot when you added it in to mix, or maybe the juice you started with already had too much of it
@@CheerSeeds thank you for answered my question. Yes it was failed 😅 and i tried again with more sugar size. And the results is good literally rock outside and jelly inside but they're too sweet hahaha
This looks so easy!
Question...is it chewy on the inside,or just soft (like jello)?
I sorta hope it's like a chewy gummybear on the inside...thanks in advance!!!❤
crisp on the outside, gummy on the inside. sweet but not too sweet depending on how much sugar you use
Wow, amazing video! Really lovely to watch :)
Thank you for saying so!!!! Your kind words always put a smile on my face 🌸
I just made this with peach juice and it set well. I'm excited to see how it dries! Thank you for the lovely video!
How was the texture after it dried?
@@lola-r-vdw It actually turned out very nice! Crunchy and matte on the outside, squishy inside. Subtle flavor!
@@ashleyrichardson8971 Im glad it turned out well! I’m thinking of making this today but I’m scared it won’t work since last time I tried it didn’t work so could you give any tips or advice if you had any? Also what brand of agar did you use?
@@lola-r-vdw I will say it took almost a week for the candy to dry out for me, I used a small heart cookie cutter to make the shapes. Very sticky to start with as mentioned in the video, and I could have wait almost an extra day or so for drying. I kept them in a closet, and actually flipped the pieces about 3-4 days in, every day, to dry evenly. I used the Living Jin Agar Agar - I purchased this on amazon!
Did you use fresh juice or peach juice with added sugar? Trying to figure out the best way to flavor it. Thanks!
can i use gelatine instead of agar agar ? thnx for sharing 🤍
You cant❤ i❤t won❤t work
Will it work if I replace the agar agar with no flavour gelatine?
These look so good! I really want to make these!
Hello! Thank you so much! No, only agar works in this recipe you can find it online or in Asian grocery stores
Can i subs regular unflavored gelatin powder for agar powder?
Nope this candy only works with agar powder - you can buy it from an Asian grocery store or online
@@CheerSeeds thank you so much 😘
If I don’t have citric acid, what can i use to replace it
Hello! You can use lemon juice but don’t add too much or too soon though, as it may not set up properly. Good luck!!
@@CheerSeedsI have a question:
What is the limited measured amount of how much citric acid can be used before it ruins the setting process ?
Did you use real lychee fruit juice
What brands of juice you do suggest to use??
Hi!! It works beautifully with the Kushi brand lychee juice but if you can’t buy that then I recommend a drink that is low in acid content. Good luck!
I don't have critic acid, is there anything I can replace it with ? 🥺
You use lemon juice or cream of tartar if you have that? Or leave it out but it will be very very sweet. Good luck!
@@CheerSeeds thanksszzz
@@CheerSeeds can we reduce sugar???
I tried making this with my mom but it just won’t solidify. Is there anything I can do to fix that?
Hello! It seems like the juice you used may have been too acidic to start with or the citric acid was added too early :(
Is it ok if we don’t put acid..
Its actually replacable with lemon juice!
Is the jellies sticky before it crystallizes?
Yes it’s really sticky
so if i dont like lychee flavour on its own can we add food flavouring? Like strawberry flavour? Apple flavour and such? Thank you in advance I want to make crystals for my cake.
Yes you can, just choose one that doesn’t have a lot of acid as this may prevent the candy from setting up (this is why the citric acid is added after the cooking process is complete)
Can I use freshly squeezed lychee juice? Would the crystals last awhile?
Beautiful recipe and video. But I don't get the same result... I used water (to replace the lichee juice) and I added citric acid and food flavoring after 8 minutes of boiling (liquid was stringy just like in the video). But the agar doesn't gel after a few hours of cooling. It is somewhere between honey and peanut butter in viscosity. I used Swallow Globe Brand (Indonesian agar). The amount of water is much lower than advised on the package so it SHOULD gel. I understand that if you add the citric acid after the boiling stage the low ph shouldn't matter. Why doesn't it gel. It is super tasty (I used raspberry flavor and the citric acid makes it not too overly sweet) but it is a bit grainy. Does somebody know what went wrong?
That or 8 minutes boiling was too long (I checked the temperature and it was at 108°C)
Same source as in previous message
"
High temperature and long time boiling will destroy the gel ability of agar. Therefore, the boiling temperature should be controlled after adding agar, generally at 105-109℃.
"
I see that my previous message is deleted (maybe because I linked to the website where I found this info).
Anyway, one possibility is that I needed to wait much longer before adding the citric acid, until it was below 76°C
"
Put in citric acid when the temperature of sugar solution drops to below 76℃. In order to protect agar from acid decomposition, add sodium citrate equivalent to one-fifth of acid addition as a buffer before putting in acid. The acidity of agar agar candy should be controlled at pH4.5~5.0.
"
Instead of lychee juice can I use water instead?
are you able to put them in molds too
Yes you can! They may take longer to dry but once they do, unmold them and allow to crystallise
which agar agar powder did she use?
Hi, i know this is old, but I’ve left my jelly pieces out on a shelf for 3 days now and still hasn’t formed much of a crust on the outside. Does it maybe need to dry longer or did i do something wrong maybe?
Did they dry now or are they still jelly? I just made some and they’re in the jelly form
@@nasia5007 they’re dry, but like they don’t have that really hard outer layer/crust on the outside. Its more just that the jellys are dry but not with a crunch
Hey, I’m following this recipe and sugar keeps rising to the top? What am I doing wrong?
Hello! At which point does this happen? And what exact ingredients have you used in it?
Hi when leaving to dry, can I keep them in the fridge :)
Can I use coke/sprite instead of juice?
Hello! Unfortunately coke and sprite are both too acidic to use in this recipe
Will it attract ants while drying?
May i know the shelf life
Where do I leave them to dry?
Hello!! Thanks for your question! You can leave them anywhere in a dry non-humid area (the countertop is fine) with or without a cover.
also, another tip if youre worried about ants and stuff- you could put some baby powder around your plate/ wherever youre leaving it to dry and theyll stay away. planning to make this sometime and my mom uses the same technique but for different stuff, but yeah im sure itll work just the same :)
Great tip!! Thanks for sharing 💕
Hi Cheer Seeds Cooking. May I know how many weeks or days is the shelf life of these candies?
She said 1 to 2 months if stored correctly
hey! this is kinda old but can you eat them before they dry fully? i get hungry really quickly they look so delicious
Hello! Yes you can eat them as soon as they set, however they won't have the same crunchy exterior which is the main appeal of this treat so it may a bit boring to eat (it will be like a really sweet and hard jelly lol)
How long do we dry out for 🥰these are beautiful!
3 days
Could you use carbonated beverages/ sodas or like Powerade for the liquid?
Hello! I haven't yet tried with any of those sorry I can't help you with that :(
Hi I was just asking where you can dry them?
Hello I just dried them on my counter top not near any heat sources
what do I do if my syrup is too liquidy!!
Hello! It seems like the juice you used may have been too acidic to start with or the citric acid was added too early :(
They look so good!!! How long can u keep them? Do they expire fast?
Hello! They keep really well for a long time in a sealed container in a cool and dark area
Could I use one of the calpico flavors instead of a juice?
Hello! No they are too acidic and won’t set up properly, have a look at the description for more information:)
I don't have citric acid can i use lemon??
Hello! Yes you should be able to but I do recommend citric acid because it's easier to control exactly how much acid goes in, and without altering the ratio of liquid
Where do you let them dry? Outside or inside the fridge? Also I used gelatin because I didn't have agar agar..is that ok..?
Gelatin not work as agar². Gelatin crumbles easily couldnt be firm
they look lovely ! how long is their shelf life?
Hello! If stored correctly (dry, dark, and cool room temp) it should last over 1-2 months! The gummy centre does harden more as time goes on though, so it would end up being more crunchy without the jelly-like centre
Just found your channel today and your aesthetic issss soooo cuteee. Can’t wait for your channel to grow bigggg!All the bestt
Awww thank you so much that’s very kind of you to say ☺️💖
hi i let my gems in the fridge for almost 5 days and still didnt crystlized is this normal or i did smth wrong T-T?
You did something wrong
Are ants going to eat it when I leave it out
If you leave them outside I would assume so! Ants have a very keen sense of smell
After I let the jelly sit in the refrigerator it turned out really firm (almost hard) and not sticky like my other batch, the other batch I made was nice a sticky and not so firm.
is it okay if i use water instead of lychee juice? and if yes, can i use the same measurements?
Hello! You may need to add more sugar to make up for it, but I'm not exactly sure how much >_< I hope it works out for you!!! Please let me know the results if you go ahead :):)
Can it be possible if we use gelatin instead??
Nope this candy only works with agar powder - you can buy it from an Asian grocery store or online
@@CheerSeeds thank you!!
Can I replace the lychee juice with water? Sorry I’m making this for a friend and they’re pretty picky😅
Yes you can! You might need to add a tiny bit more sugar though.
Just remember to incorporate the citric acid well after it has cooled (but is still at a liquid stage)
@@CheerSeeds Thank you! I made the recipe and it was amazing! 10/10
Awesome!!! So glad to hear that it worked x
How much lemon juice should I use?
Hello! Do you mean to substitute the citric acid? If so then the same amount should do :)
I tried making these but the consistency was like maltose?? I am not sure what I did but I retried this receipt multiple times yet no succeeding in the process 😭. I used the agar from golden coins and half lemon juice half water please help
Oh no! Using lemon juice as the main ingredient will not work because acid breaks down sugar when it is cooked, which is why you get a stretchy consistency that won't set. If you want this to be lemon flavored try using an extract towards the very end after cooking, once it has had a moment to cool before you mix it in (just like how the citric acid is added in the video).
This also means if you are using water as the base you may need to add some more sugar as well (which is missing from not using lychee juice) but you will need to experiment with the amount.
And I haven't used golden coins agar before, so I can't comment on its strength but I like to use the golden cup agar from Thailand