Aiyu Jelly
On my recent trip to Taiwan, my cousin and I hiked the stunning Elephant Trail, a trek filled with breathtaking views and, of course, an abundance of steep stairs. After a challenging climb, we finally reached the end of the trail, and the first thing that caught my eye was a little corner shop selling refreshing, citrusy aiyu drinks. After such a grueling hike, seeing that shop felt like a godsend. The menu boasted a variety of flavors, including pineapple aiyu, passionfruit aiyu, and more—each one sounding even more tempting than the last. I wasted no time in ordering one, and as I took my first sip, I devoured it in a matter of moments. The aiyu jelly was incredibly soft and refreshing, the perfect antidote to the heat and exhaustion.
For those unfamiliar, aiyu jelly is made from the gel of the seeds of the awkeotsang creeping fig, a plant native to Taiwan. The seeds sold on YunHai’s site come from the Alishan Mountain Range.
Photo Credits: https://yunhai.shop/products/ai-yu-jelly
I’ll never forget the first time my mom made it for me. She’d pour the tiny fig seeds into a mesh rinsing bag, rub them for a few minutes in water, and hours later, the jelly would form. It was like magic watching that transformation happen. The process is surprisingly simple, as I learned, and it’s a refreshing treat that’s perfect on a hot summer day.
When I stumbled upon YunHai selling aiyu seeds, I was beyond excited. I couldn’t wait to try making the jelly at home, eager to recreate those light, refreshing drinks I had fallen in love with during my hike. Little did I know, I was about to become a daily maker of this deliciously cool treat.
Ingredients (2 servings):
Alishan Aiyu Jelly Seeds (1 tbsp)
Hard Mineral Water with >100ppm (2 cups)
Store-bought mineral water such as Evian, Fiji, or San Pellegrino is recommended or you can check your tap water hardness here
For detailed instructions on how to make aiyu jelly, please reference YunHai’s instructions here.
On my first try, I used 2 cups of bottled water and 1 tablespoon of aiyu jelly seeds, and it turned out perfectly! However, on my second and third attempts, I switched to tap water—and it didn’t work at all. The liquid wouldn’t set into jelly. I suspect the tap water lacked the minerals and hardness needed to interact with the aiyu seeds and create the jelly. So, I highly recommend sticking with bottled water to be safe!
Additionally, keep in mind that the jelly can start to liquefy over time, so it’s best to consume it within the day. If you're making it for two people, use 2 cups of water and 1 tablespoon of aiyu seeds (about ⅙ of the pack sold at YunHai). The entire pack will make enough jelly for 12 cups of hard water.
I’ve created a variety of fruity, delicious drinks using aiyu as a topping, and I’ll be sharing the recipes soon! Be sure to sign up for my newsletter so you don’t miss out on the latest updates.
