Aiyu Jelly
Aiyu Jelly is a classic Taiwanese refreshment prized for its clean, softly springy texture and cooling character. The gel forms naturally when the seeds of wild climbing fig are agitated in cool liquid, releasing a pectin-like substance that sets at ambient temperature. Lightly sweet, delicately floral, and citrus-bright, it is a staple at night markets and summer stalls across Taiwan and neighboring regions.
Ingredients
- 50 g aiyu seeds
- 1.5 L cold water
- 2–3 tbsp fresh lemon juice
- 2–3 tbsp honey
- ice for serving
Step-by-step Instructions
- Bag the extractive: Place the measured aiyu seeds into a clean, fine-weave cloth bag (or a nut-milk bag) and tie it closed so the contents cannot escape.
- Set up the bath: Pour the cold water into a wide, non-reactive bowl. A wide surface encourages easy agitation and better extraction.
- Rub to extract: Submerge the bag and gently rub, squeeze, and swish it through the water. Within a couple of minutes the liquid will turn golden and feel lightly viscous to the touch. Continue until the liquid noticeably thickens and the bag no longer releases much gel.
- Let it set: Lift out the bag and discard or compost the spent solids. Leave the golden liquid undisturbed at room temperature for about 30–60 minutes, until it firms into a delicate, wobbling slab.
- Mix the dressing: In a small bowl, stir the honey with the lemon juice until smoothly combined and balanced to taste.
- Portion and serve: Cut the set jelly into cubes or scoop with a spoon. Portion into chilled bowls over ice, then drizzle with the lemon juice and honey dressing. Enjoy immediately.
Tips and Notes
- Use a wide bowl to maximize contact area during extraction and speed up the thickening.
- Mineral-heavy tap sources can inhibit gelling; if your set is weak, try filtered or low-mineral bottled sources.
- Keep tools impeccably clean; traces of oil or soap can reduce the final firmness.
- For a firmer set, extract a touch longer, or increase the seed-to-liquid ratio slightly.
How to Enjoy
Serve in small bowls with plenty of ice for a brisk chill, then fine-tune the flavor at the table with extra drips of honey and splashes of lemon juice. The bright citrus and light sweetness highlight the jelly’s naturally refreshing character.
Storage
Keep the set jelly covered in the refrigerator and enjoy within 1–2 days for best texture. Add garnishes just before serving to preserve clarity and wobble.
FAQ
Why didn’t it set?
Common culprits include high mineral content in the extraction liquid, insufficient agitation, overly warm conditions during extraction, or oily residues on tools. Try a filtered source, rub longer, and ensure equipment is spotless.
Can I make it less sweet?
Absolutely. Reduce the dressing or serve the jelly plain, letting diners season their own bowls to taste.