Aiyu 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.
Aiyu jelly is well known for its cooling properties and is a great dessert to ward off summer heat. It is typically jelly that is cut into small pieces and added to lime syrup and served with ice cubes. The jelly, on its own, does not have any taste. But when added to the syrup, it is truly refreshing and delicious and makes a perfect dessert on a hot summer day.
Traditionally, aiyu jelly is made by placing the seeds of the awkeotsang plant in a cloth 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 and added to sweetened lime or 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 for taste. On its own, the jelly has no taste.
Nowadays, aiyu jelly is a lot easier to make. You can purchase the jelly in powder form and making the jelly is now as easy as making any other jellies like agar jelly or even konnyaku jelly.
How to Make Aiyu Jelly
- Aiyu jelly powder
- Calamansi Lime juice (freshly squeezed)
- Ice cubes
Making the jelly
- Start by measuring water into a medium-sized pot.
- Add the aiyu jelly powder into the water.
- Turn on the heat and cook until the jelly powder has completely dissolved.
- The jelly powder can get lumpy when added to water, and it that happens, keep stirring the jelly solution until the lumps dissolve completely.
- Remove the cooked jelly solution from heat. Pour it into a shallow container.
- Let the jelly cool down slightly at room temperate before put it into the fridge to set completely. This can take about 2 to 3 hours.
Making the lime syrup
- 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.
- Cut the limes in half and squeeze the juice into a cup.
- Strain the juice to remove the seeds.
- Mix the fruit juice and sugar syrup to make the lime syrup. Keep refrigerated until ready to assemble and serve the jelly.
Assembling the aiyu jelly
- Once the aiyu jelly is set, cut it into small pieces of approximately 1cm by 1cm cubes.
- Scoop about 4 tablespoons of the cut jelly into small serving bowls.
- Top with 4 tablespoons of syrup into each bowl.
- Add ice cubes and serve.
What are calamansi limes, and can they be replaced 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 is dissolved. 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 the aiyu jelly be eaten on its own 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 aiyu 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.
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
- Pineapple Lychee Jelly - An Easy Fruit Jelly Recipe
- Lime Pound Cake
- Strawberry Jam Cookies - Easy Sandwich Cookies
- Honey Lemonade - 3 Ingredients Natural Goodness
Here is the full printable version of my easy homemade aiyu jelly recipe.
- 50 g aiyu jelly powder
- 1200 ml water
Calamansi Lime Syrup
- 50 ml lime juice (approximately 15 limes)
- 125 g sugar
- 325 ml water
- ice cubes
- calamansi limes (cut into half for garnish)
- Add water into a medium-sized pot.
- Slowly add the aiyu jelly powder.
- Place the pot over medium heat and cook until the jelly is completely dissolved. The jelly tends to get lumpy in the water, stir to help it dissolve quicker.
- Once the jelly solution is clear and the jelly powder is all dissolved, remove the aiyu jelly solution from heat. Pour it into a shallow dish.
- Let the jelly cool down slightly before putting it in the fridge to set completely. This should take about 2 to 3 hours.
Calamansi lime syrup
- In a small pot, add the sugar and water and heat the solution until sugar is completely dissolved. Remove from heat and let it cool down to room temperature.
- Cut each of the limes into 2 and squeeze the juice into a cup. Strain the juice and mix it into the cooled sugar syrup.
Assembling the aiyu jelly
- Once the jelly is fully set, cut it into small 1cm cubes.
- Scoop 4 tablespoons of the cut aiyu jelly into a serving bowl. Top it with 4 tablespoons of the lime syrup.
- Add some ice cubes and one half of a sliced calamansi lime (optional) and serve.
And that's my easy homemade aiyu jelly recipe for you!