A crystal-clear, wobbly jelly made from the seeds of a fig unique to Taiwan, served ice-cold with honey and lemon juice — refreshingly light and unlike any other dessert in the world.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: clear glass
Garnishes: lemon slice, mint leaf
Accompaniments: honey on the side
Instructions
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1
Place aiyu seeds in a cotton bag or cheesecloth. Tie closed.
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2
Submerge the bag in a bowl of cold mineral water. Squeeze and knead the bag repeatedly for 8-10 minutes. A yellow, pectin-rich liquid will seep out.
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3
Stop kneading when the water turns golden and slightly viscous. Remove the seed bag.
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4
Let the bowl sit undisturbed at room temperature for 30 minutes, then refrigerate for 1 hour. It will set into a firm, clear jelly.
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5
Cut the jelly into cubes or scoop with a spoon. Place in glasses with ice cubes.
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6
Drizzle with honey and lemon juice. Stir gently and serve ice-cold.
Did You Know?
Aiyu jelly only sets properly with mineral water containing calcium — using purified or distilled water will result in liquid that never gels, a fact that baffles many first-time makers.
Chef's Notes
Equipment Tips
- cotton bag or cheesecloth
- bowl
- pitcher
Garnishing
lemon slice, mint leaf
Accompaniments
honey on the side
The Story Behind 愛玉
Aiyu is uniquely Taiwanese — the fig species (Ficus pumila var. awkeotsang) that produces the seeds grows only in Taiwan's mountain forests. Legend says it was discovered during the Qing Dynasty by a merchant who noticed the jelly forming naturally in a mountain stream where aiyu figs had fallen. The name "ài yù" means "love jade," inspired by the merchant naming it after his daughter. It remains one of the few desserts in the world that cannot be replicated outside Taiwan without importing the seeds.
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