I made crystal candy again

Jam-Filled Kohakutou (Crystal Candy) 💎🍓💚 I didn’t really love the original blue kohakutou I made because of the lychee flavouring, but man Pandan goes very well with the raspberry jam I filled it with in this version! Recipe Below! Ingredients * 1 cup water * 2 tsp agar agar powder (6g) * 2 cups sugar (430g) * Pandan flavouring (to taste - about 1 tsp) * Raspberry jam Directions 1. In a saucepan, dissolve the agar agar powder in the water over medium heat, stirring until completely dissolved. 2. Add the sugar and continue stirring until dissolved. Mix in the pandan flavouring and green food colouring. Simmer gently for about 5 minutes, until the mixture thickens into a light syrup. Avoid letting it boil over. 3. Pour about two-thirds of the mixture into a rectangular heat-safe container. Leave the remaining one-third in the saucepan over the lowest heat possible, stirring occasionally to keep it warm and pourable. 4. Refrigerate the first layer for 2–3 hours, or until completely set. 5. Using a small spoon or melon baller, scoop shallow wells throughout the first layer, leaving enough candy around the sides and bottom to keep each pocket enclosed. 6. Fill each cavity with raspberry jam, taking care not to overfill. 7. If needed, gently warm the reserved kohakutou mixture until it’s pourable again (don’t let it boil). Carefully pour it over the jam-filled layer, ensuring all the cavities are completely covered. 8. Refrigerate again for 2–3 hours, until fully set. 9. Remove the slab from the container. Cut around each jam pocket, then trim the corners into emerald-style rectangles or hexagonal gemstone shapes. 10. Place the pieces on parchment paper and let them dry at room temperature for 4–7 days. As they dry, the moisture leaves the surface, allowing the sugars to crystallize into that signature crispy shell while the inside stays soft and jelly-like (with a surprise raspberry centre). #kohakutou #crystalcandy #homemade #candyrecipe