Aiyu Jelly

5 from 12 votes

This aiyu jelly is a perfect treat on a hot summer day. It's easy to make and makes an absolutely refreshing dessert!

Prep Time20

Cook Time30

Chill/Set Time2

Total Time2 50

Course: Dessert

Cuisine: Asian

Servings:

Calories: 62kcal

To cook the jelly, add water into a medium-sized pot. Slowly add the aiyu jelly powder (see Note 1).
Place the pot over medium heat and cook until the jelly is completely dissolved. Stir constantly. The jelly tends to get lumpy in the water, stir to help it dissolve quicker.
Continue cooking the jelly until it reaches a rolling boil. The jelly powder should be completely dissolved (see Note 2). 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 depending on the thickness of the jelly.
To make the syrup, add the sugar and water into a saucepan and heat up 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 measure before mixing it into the cooled sugar syrup.
Once the jelly is completely set, cut it into small 1cm cubes (see Note 3).
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 (see Note 4).

When cooking the aiyu jelly, add the jelly powder to cold water and then heat up the water. Adding the jelly to hot water can also 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. 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.
The jelly is best cut and served before serving. It tends to release water if cut and stored for more than a day.