Aiyu Jelly Recipe - How to Make

Aiyu jelly, also sometimes known as ai yu jelly, is a refreshing jelly dessert made from the seeds of a creeping fig plant known as awkeotsang. This is a popular dessert in Asian countries like Taiwan and Japan and even in countries like Malaysia and Singapore.

What is Aiyu?

Aiyu jelly is well known for its cooling properties and is a great dessert to ward off heat in hot summers. It is typically jelly that is cut into small pieces and added to lime syrup and served with ice cubes or shaved ice. The jelly, on its own, does not have any taste. But when added to the syrup, it is truly refreshing and delicious.

Traditionally, aiyu jelly is made by placing the aiyu seeds of the awkeotsang plant in a cloth bag or fine mesh bag. The bag is then submerged in water and pressed and rubbed to release a gel-like substance. The gel is then placed in a cool and dry place to set. Once set, it is cut into smaller pieces and placed in small serving bowl and added to sweetened fresh lime or fresh lemon juice before serving.

There is normally no sugar added to the jelly, and that is simply because traditionally, the gel substance derived by squeezing the seeds of the fig in a cloth bag will not set if there is any sugar added to it. Hence, the jelly is often added to a sweet juice, simple syrup or honey water for taste. On its own, the jelly has no taste.

Nowadays, aiyu jelly is a lot easier to make. The easiest way to make this refreshing dessert is by purchasing the jelly in powder form and making it into jelly, in a similar way as other jellies like agar agar jelly or even konnyaku jelly.

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How to Make

Ingredients

• Aiyu jelly powder
• Sugar
• Calamansi Lime juice (freshly squeezed)
• Water
• Ice cubes

Making the jelly

1. Start by measuring water into a medium-sized pot.
2. Add the aiyu jelly powder into the pot of water.
3. Turn on the heat and cook until the jelly powder has completely dissolved.
4. The jelly powder can get lumpy when added to water, and it that happens, keep stirring the jelly solution until the lumps dissolve completely.
5. Remove the cooked jelly solution from heat. Pour it into a shallow container.
6. Let the jelly cool down slightly at room temperate before putting it into the fridge to set completely. This can take about 2 to 3 hours.

Making the lime syrup

1. In a small pot, add the sugar and water and cook over low heat until the sugar is completely dissolved. Remove from heat and let it cool to room temperature.
2. Cut the limes in half and squeeze the juice into a cup.
3. Strain the juice to remove the seeds.
4. Mix the fruit juice and sugar syrup to make the lime syrup. Keep refrigerated until ready to assemble and serve the jelly.

Assembling the jelly

1. Once the aiyu jelly is set, cut it into small pieces of approximately 1cm by 1cm cubes.
2. Scoop about 4 tablespoons of the cut jelly into small serving bowls.
3. Top with 4 tablespoons of syrup into each bowl.
4. Add ice cubes and serve.

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Notes

What are calamansi limes, and can you replace them with lemons?

• Calamansi limes are typically grown in South Asian countries and are small and soft. The skin is typically green and when ripe, turns slightly yellow. And because the skin is soft, the juice from these fruits can be easily squeezed by hand.
• If you cannot find calamansi limes to make this aiyu jelly recipe, you can substitute them with regular lime juice or even lemon juice.

Can you replace sugar with honey?

• Yes, you can. When making the lime syrup, add some honey into the water and stir until the honey dissolves. Add the strained lime juice to it and mix well.
• Do take note that the amount of honey used for the syrup will defer from the amount of sugar used. Hence, you would need to adjust the amount of honey you wish to use in place of the sugar.

Can you enjoy the jelly without any syrup?

• The aiyu jelly is tasteless on its own, just like water. Hence, it may not be the best way to enjoy the jelly.

How long does the jelly last?

• The aiyu jelly is best served within a day or two it is made and should be kept refrigerated at all times. After cooking, the aiyu jelly takes about 2 to 3 hours to set completely. If left in the fridge for more than 2 days, the water from the jelly will start to release. The water will start to release within the next day if the jelly is cut. That does not mean that the jelly has gone bad, it just means the jelly will continue to reduce as more water is released. You can still consume it.
• Hence, it is best that the jelly is consumed within a day or two after it is made. And it is also a good idea to only cut the jelly when it is about to be served. If you notice water in the jelly container after cutting, simply discard the water and use the jelly.
• Also, it is advisable to only assemble the jelly right before serving. This is to avoid water from the jelly being released into the syrup and diluting it.

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Like this easy jelly dessert recipe? Here are my other posts you might want to check out

• Coffee Jelly - An Easy Homemade Coffee Dessert
• Pineapple Nata Jelly - An Easy Tropical Konnyaku Dessert
• Lychee Jelly - An Easy Fruit Jelly Recipe
• Lime Pound Cake
• Strawberry Jam Cookies - Easy Sandwich Cookies
• Honey Lemonade - 3 Ingredients Natural Goodness
• Grass Jelly Drink - Easy Homemade Tea Recipe
• Coconut Jelly with Palm Sugar (Coconut Milk Agar Agar)
• Konnyaku Jelly - Easy 3 Ingredients Recipe

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Recipe (Printable)

Here is the full printable version of my easy homemade aiyu jelly recipe.

And that's my easy homemade aiyu jelly recipe for you!

Enjoy!