愛玉 — Print Recipe — The Culinary Codex

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.

Ingredients

30g dried aiyu seeds (愛玉子)
1.5L cold mineral water (calcium-rich water works best)
3 tbsp honey
2 lemons, juiced
Ice cubes

Instructions

1 Place aiyu seeds in a cotton bag or cheesecloth. Tie closed.
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.
3 Stop kneading when the water turns golden and slightly viscous. Remove the seed bag.
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.
5 Cut the jelly into cubes or scoop with a spoon. Place in glasses with ice cubes.
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.