Aiyu Jelly with Osmanthus Honey (Easy Refreshing Dessert)

Prep Time: 20 minutes | Setting Time: 4–6 hours | Total Time: About 5 hours | Servings: 4

This aiyu jelly recipe makes a soft, wobbly jelly dessert that is cold and refreshing, served in a sweet osmanthus honey with a squeeze of lemon. The jelly is made by rubbing aiyu seeds in drinking water until the natural pectin sets the liquid into a soft, wobbly gel. The jelly itself does not have much taste, so it is usually combined with sweet syrups or drinks. For this recipe, I paired it with osmanthus tea sweetened with honey which gives the dessert a lovely sweet floral taste and a hint of tanginess from a few slices of lemon. It’s cooling, light and very refreshing, especially on a warm day.

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Watch How to Make It

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Equipment

Fine mesh sieve, filter bag (usually included with aiyu seeds), mixing bowl, glasses or bowls for serving.

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What Is Aiyu Jelly?

Aiyu jelly (愛玉子) comes from the seeds of a fig plant native to Taiwan (Wikipedia). When you rub the seeds in cold drinking water, they release a natural gel that slowly sets into a soft, wobbly jelly without any cooking or added thickener. It has very little flavour on its own, which is why it is always paired with a sweetened syrup and something citrusy. In Taiwan you will find it sold as a cold dessert drink at night markets. In Malaysia and Singapore it turns up at tong sui stalls and in bubble tea shops. The most common mistake when making aiyu jelly is using the wrong water. Use regular drinking water or mineral water but not reverse osmosis water.

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Ingredients You’ll Need

For Aiyu Jelly

• 1 packet (20g) aiyu seeds (1包20克爱玉籽) (buy from Shopee | Lazada)
• 1500ml drinking water, not RO water (1500毫升饮用水，不可以使用反渗透水)

Osmanthus Honey Syrup (桂花蜂蜜糖浆)

• 2 teaspoons osmanthus flowers (2茶匙桂花) (buy from Shopee | Lazada | Amazon)
• 2 tablespoons honey, adjust to taste (2汤匙蜂蜜，调整甜度)
• 400ml boiling water (400毫升开水)

Garnish (装饰)

• lemon slices (柠檬片)

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How to Make Aiyu Jelly with Osmanthus Honey

Step 1 — Prepare the Aiyu Jelly

Place the aiyu seeds into the filter bag. Rinse the aiyu seeds with water. Submerge the bag in 1500ml of drinking water and rub the seeds firmly for about 10 to 20 minutes. You will know it is ready when the seeds no longer feel slimy and the water turns a light yellowish colour.

Tip: The filter bag that comes with the seeds may not be very fine. Pass the liquid through a fine mesh sieve after rubbing to remove any stray seeds before setting.

Step 2 — Set the Jelly

Do not stir the strained liquid. Pour it directly into a serving bowl or container and place it in the fridge, completely undisturbed, for 4 to 6 hours until set.

Tip: Do not stir the liquid after straining. Stirring breaks the pectin network and the jelly will not set properly.

Step 3 — Make the Osmanthus Honey Syrup

Steep 2 teaspoons of osmanthus flowers in 400ml of boiling water for 10 minutes. Strain out the flowers, then stir in 2 tablespoons of honey. Taste and add more honey if needed. Chill in the fridge.

Step 4 — Assemble

Scoop the set aiyu jelly into a glass. Pour the chilled osmanthus honey syrup over it and garnish with a slice of lemon. Serve immediately.

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Tips for the Best Aiyu Jelly with Osmanthus Honey

Use drinking water, not reverse osmosis (RO) or heavily filtered water. The jelly needs natural minerals in the water to activate the pectin. RO water strips these minerals out — the jelly will not solidify without them.

Do not stir after straining. Once you pour the liquid into the container, leave it completely alone. Any movement will disrupt the gelling process.

Rub until the seeds feel dry, not slimy. The seeds release enough pectin once they stop feeling slippery. You do not need to rub for the full 20 minutes if they are ready earlier.

Adjust honey to taste. Start with 2 tablespoons and add more to the osmanthus tea to suit your preference.

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Frequently Asked Questions

What is aiyu jelly?

Aiyu jelly comes from the seeds of a fig plant native to Taiwan (Wikipedia). When you rub the seeds in cold drinking water, they release a natural gel that sets into a soft, wobbly jelly without any cooking. It has almost no flavour on its own and is very low in calories. It is usually served with a sweetened syrup and lemon juice.

Why isn’t my aiyu jelly setting?

The most common cause is the water. Do not use RO, distilled, or heavily filtered water — the minerals in regular drinking water are what activate the pectin. Also make sure you did not stir the liquid after straining it, and that you rubbed the seeds long enough (until they no longer feel slimy).

Can I use tap water to make aiyu jelly?

Yes, regular tap water (boil the water if tap water is not safe to drink) works as long as it contains natural minerals. If your tap water is heavily filtered, use mineral water or regular bottled drinking water instead.

Where can I buy aiyu jelly seeds?

Aiyu seeds are available online on Shopee and Lazada in Malaysia and Singapore. They are typically sold in 20g packets with a filter bag included. Some Taiwanese or specialty Asian grocery stores may also stock them.

How long does aiyu jelly last?

Aiyu jelly is best eaten on the same day. It keeps for 1–2 days in the fridge, but the gel starts to break down and turn watery after that.

Can I substitute osmanthus flowers?

Yes. you can substitute with chrysanthemum flowers. The flavour will be different but the dessert will still hold together well.

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Can I use aiyu jelly powder instead of aiyu seeds?

No. Aiyu jelly powder is not the same as aiyu jelly seeds. Powder versions are pre-made mixes that use different setting agents — the texture and flavour will not be the same as jelly made from rubbing real aiyu seeds.

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Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

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