Higashi – Hoshi-kingyoku

sugar 250g
water 500cc
Kanten powder 4g
mizuame(option al) 15g
food colouring
oil

• Disolve kanten in the water.
• add sugar and cook on medium heat, always mixing
• once boiling add mizuame and mix
• let the liquid boil till become heavy, always mixing. Once the liquid start to pull thread stop cooking.
• Pour liquid in the oiled container and try to clean any bubbles on the surface using a spoon
• let it cool down
• when solid take it out from container and put on kitchen paper and dry any remaining water on surface
• using shaped cutter, cut shaped out and let them dry on oiled surface or net.
• dry them for 1-2 days till an outside hard skin is formed.