Aiyu Jelly Recipe (How to Make)

❓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.

❤️Why you will love this recipe

• It is very easy to make and requires only 4 ingredients.
• The jelly is not overly sweet and is super refreshing.
• It makes a great dessert for hot summer days.
• Aiyu jelly is plant based and this dish makes a great dessert option for both vegetarians and vegans.

📋Ingredients

• Aiyu jelly powder - this looks similar to jelly or agar agar powder and is often sold in small packets.
• White sugar - used to sweet the lime juice. Both coarse or granulated sugar will work for this recipe.
• Calamansi Lime juice (freshly squeezed) - these are small limes with thin green skin. They are small in size and you will need about 15 limes to make 50ml of lime juice. Strain the juice before using to remove all seeds.
• Water - used to cook the jelly as well as make the lime syrup. Use filtered water.
• Ice cubes or shaved ice - helps to keep the jelly cool when served.

🧾Substitution and variations

• White sugar can be substituted with brown sugar. Do note however, that it will make your lime syrup brown in color.
• White sugar can also be substituted with honey. 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.
• If you cannot find calamansi limes to make this aiyu jelly recipe, you can substitute them with regular lime juice or even lemon juice.

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. Stir constantly.
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. Continue to cook the jelly until it reaches a rolling boil point.
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, depending on the thickness of the jelly.

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 and measure the juice.
4. Mix the fruit juice and sugar syrup to make the lime syrup. Keep refrigerated until ready to assemble and serve the jelly.

1. Once the aiyu jelly is set, turn it out onto a plate and cut it into small pieces of approximately 1cm by 1cm cubes. If you find it difficult to unmold the jelly, you can cut it directly in the mold, or insert a few toothpicks (2 or 3) between the sides of the jelly and the mold. This will create air pockets and will help to release the jelly easily as you turn it over.
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.

🍽️Serving & storage

• 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.

💡Expert tips

• Similar to agar agar powder, when cooking the jelly, add the aiyu jelly powder to cold water and then heat up the water. Adding the jelly to hot water can cause it to clump.
• Cook the jelly until it is completely dissolved, otherwise it will not set well. To ensure this, cook the jelly until it reaches a rolling boil point before turning off the flame.
• Allow sufficient time for the jelly to set before cutting it.
• Also, the jelly is best cut and served before serving. It tends to release water if cut and stored for more than a day.

💭FAQs