This easy aiyu jelly is an unforgettable Taiwanese dessert that’s light, refreshing, and perfect on a hot summer day. Traditionally sold in food stalls and night markets in Taiwan, this naturally made jello-like dessert can be enjoyed in multiple ways.
19gramsaiyu seedsdried awkeotsang creeping fig fruit, ½ pack from Yun Hai (about 3 tablespoons and 2 teaspoons)
6cupscold hard wateror see note for tap water, 1.5 liters
3tablespoonshoney
3tablespoonswarm water
3thin slices of lemon or limeoptional
¼cupfresh lemon juicecan substitute with lime juice
2cupsicefor serving, divided
instructions
Before starting, check your tap water hardness (mineral) level. It needs to be at least 100ppm for aiyu seeds to form pectin. *Filtered water will not work for aiyu.* If your water is less than 100ppm, you can use store-bought mineral water like Evian or Fuji water.
Place the fine mesh pouch into a clean small cup or mason jar, then wrap the edges of the pouch over the rim of the cup. This will help to hold the pouch open. Fill the pouch with 19 grams aiyu seeds (see note). Remove the pouch from the cup, push the aiyu seeds inside to the bottom of the bag and tie a knot at the top of the pouch, leaving 2 inches (50 millimeters) of space between the knot and the seeds.
Fill a clean large mixing bowl (make sure there are no oily residues in the bowl – if so, wash with soapy water and dry before using) with 6 cups cold hard water.
With clean hands, place the pouch into the water so that it’s fully submerged, and gently rub the aiyu seeds inside of the pouch. The rubbing motion is similar to as if you were hand washing a towel. Gently squeeze the outside of the pouch every so often to release the pectin into the water. Continue the rubbing motion for about 5 minutes. You’ll notice the water will begin to turn a light golden color and become more slippery and viscous.
Remove the pouch from the water and give it one last squeeze to release the remaining pectin and liquid into the bowl. Set the bowl aside and allow the aiyu to set (20 minutes to up to 2 hours depending on the water you use). To quicken the process, place the bowl in the refrigerator. See notes below.
In a separate container or bowl, mix 3 tablespoons honey and 3 tablespoons warm water until the honey dissolves, then add ¼ cup fresh lemon juice to taste. (The amount of sweetness in this recipe is similar to "30% sweet" when ordering drinks/desserts at Taiwanese tea shops in the US.) Set aside.
Once the jelly is set it should jiggle when you move the bowl and look like jelly, but softer. Cut the aiyu jelly or scoop with a spoon into serving bowls. Top with 1 tablespoon of honey lemon water, a slice of lemon or lime (optional), and ice. Serve immediately.
notes
water - Since aiyu jelly seeds need the minerals in hard water to interact with in order to form pectin (which gives aiyu that delicate jelly consistency), you need to use tap water that has a mineral content of at least 100ppm. Alternatively, you can use store-bought mineral water such as Evian or Fuji water.aiyu seeds - The aiyu seeds I use in this recipe (from Yun Hai) may have higher pectin content than other store-bought seeds. When using seeds from a different store, follow the package instructions for the hard water to seed ratio.jelly set time - The amount of time it takes for your aiyu jelly to set will depend on a few factors: the water hardness, the aiyu seeds used, and your room climate/temperature.Using water with a hardness of 160ppm in moderate California temperatures, it takes just 25 minutes to set at room temperature.If you find that yours is taking longer, you can place the bowl in the refrigerator to quicken the process.top tips:
When rubbing the aiyu seeds filled pouch in the water, use a gentle washing motion. Avoid over agitating the seeds since you want to keep the insides of the seeds intact. When broken, the middle of the seeds release a compound that may prevent the jelly from forming.
Make sure your hands and all equipment that comes into contact with the aiyu seeds are clean and free from any oily residues prior to use.
storage - Aiyu jelly is best used fresh. Leftovers can be stored in the refrigerator for up to 1-2 days. With time, it will slowly liquify again.other serving suggestions:
In bubble tea (boba)
Over Taiwanese shaved ice
With winter melon tea
With passion fruit green tea
With Taiwanese apple cidra soda (affiliate link) or a mix of apple cider and sparkling water
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.