Скачать с ютуб Lychee Kohakuto Wagashi ライチコハクトウ (edible geode crystals / rock jelly gemstone candy) not too sweet! в хорошем качестве

Lychee Kohakuto Wagashi ライチコハクトウ (edible geode crystals / rock jelly gemstone candy) not too sweet!

I love how pretty these are; they look like rock crystals and geodes but these candies have a soft gummy centre whilst featuring a crunchy sugary exterior. The crisp shell is matte and opaque which again is in contrast to the inside which is shiny, lustrous, and translucently gem-like! This gummy confection is made in many parts of Asia with numerous names including: kering, crystal candy, kanom woon grop, kohakutou, agar/ kanten/ amber candy, and rock jelly. It is sooo simple to make, you can whip up a batch to put in jars as gifts to friends, as favours or bombonieres, or box them up and mail them to loved ones because these lollies can last for a VERY long time (if you allow them to!) _____________________________________________________ ♥ ♥ ♥ Thank you to ALL my subscribers!! ♥ ♥ ♥ You make me so happy I appreciate each and every one of you! If you would like to shout me a cup of tea, or support my work, you can do so via this link here: paypal.me/cheerseeds Of course you are still welcome to enjoy my videos if you are unable to, but to those who can, you have my fullest and deepest gratitude :):) _____________________________________________________ Lychee Kohakutou Edible Geodes Recipe Ingredients: • 120g Lychee juice // ½ cup (or Lychee flavoured drink) • 4g Agar powder // 2 tsp • 200g Sugar // 1 cup • 1g Citric acid // ¼ tsp (for not-too-sweet option) • Food coloring (optional) Essential equipment: • Small pot and spatula • Heat-proof bowl or pan to use as a mold _____________________________________________________ Tips • 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 ______________________________________________________ Agar powder (vegan gelatin): https://amzn.to/2XRQDqm ______________________________________________________ Pssst I post my cooking trials, mishaps, and successes on Instagram and Facebook! Like and follow my account @cheer.seeds to keep up to date :) Music: Thunderbolt - Wind #lychee #candy #vegan #kohakuto #recipe #easy #agar #kohakutou #isobaking #isogifts #isohandmade #isofood