All Natural Aiyu Jelly (愛玉) ♥ Healthy Summer Dessert Recipe

Hey guys, it's Angel. Today I have a very special recipe for you because one of the ingredients is from Taiwan. In today's recipe, I'm going to show you how to make aiyu jelly, which is a traditional Taiwanese dessert. And it's one of my favorite desserts in the summertime because it's super refreshing. Now if you haven't heard of aiyu jelly before, it's actually an all-natural jelly made from a special fig tree seed indigenous to Taiwan, so it's definitely super special. And if you guys are wondering, I got these from the day market, so if you guys are passing by Taiwan and you want to head over there to check it out, I'll leave the address in the video description. So with that, let's get started with the ingredients. We're going to need one whole dried fig fruit, and we're going to remove the seeds from those. I've gone ahead to do that earlier where I've just taken the back of a metal spoon and gently rub those seeds off with the spoon and my hands. Next, sift through a sieve to separate the seeds from the pieces of reddish fuzz. Now if you're buying pre-made packets of seeds, you won't need to do this step. Otherwise, prepare a medium-sized mesh bag or cheesecloth and place only the seeds inside the bag and seal the top. This bag of seeds is going to be super important in this recipe. We'll also need five cups of spring water, or you could use tap water. Just make sure that it's not distilled or filtered water because you do need the minerals in there. The minerals are going to interact with the seeds and start to coagulate and make that jelly. Today I'm going to use Fiji water because it still has the natural minerals in here. You'll also want to set aside two to three limes and some sweetener like a honey or organic cane sugar. Now comes the fun part. Take your bag of seeds and with clean hands, gently rub them together. Within a few minutes, the seeds will start to release a slimy substance. After about five to ten minutes, you should notice the water beginning to turn a light yellow color. You'll know when you're done when the seeds change texture and feel a bit dry. At this point, remove the bag and if you notice any residual red fuzz, you have the option to remove them with a strainer, but just make sure to do so quickly before the jelly starts to set. Once you're done, let the bowl sit on the counter or in your fridge for about 30 minutes. While we're waiting for the jelly to set, let's make our lime syrup. Bring two cups of water to a boil. Add half a cup of your favorite sweetener. Cane sugar or honey will both work, but today I'm using coconut sugar because I have some on hand. Once the sweetener is dissolved, set the liquid aside to cool and prepare the juice of two fresh limes. You can also use lemons, but I really like the refreshing tart taste of limes in this recipe. Finally, combine the juice with the sugar mixture. Next, back to the jelly. After about 30 minutes, your jelly should have set. Just check to make sure by tapping or swirling the bowl around. Then with a knife, run it through the jelly in a crisscross pattern to break them into larger bite-sized cubes. Next, pour in some of your cooled lime syrup, add a handful of ice cubes, and maybe a few slices of lime on top for presentation points. Then, voila! We have fresh aiyu jelly ready to be served chilled in bowls. Now, the one thing to keep in mind is that the jelly should be stored in the refrigerator and consumed within a day or two. The reason why is because after a day or two, it'll start to go back and return to its liquid form, so it's best to consume the day of. In addition to serving this in a bowl, you can also turn this into a drink by making more of the sweetened lime liquid and adding it into a cup complete with your own bubble tea straw. I'm Angel. I hope you enjoyed today's Taiwanese dessert recipe, and if you haven't already, please subscribe to my channel. You can do that right here, and I will see you guys soon. Bye!