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Aiyu jelly with osmanthus honey served in a glass with lemon slices
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Aiyu Jelly with Osmanthus Honey (Easy Refreshing Dessert)

Prep Time20 minutes
Setting Time5 hours
Total Time5 hours 20 minutes
Servings: 4 servings

Ingredients

  • 1 packet (20g) aiyu seeds (昱玉籽)
  • 1500 ml 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)
  • 2 tablespoons honey, adjust to taste (2汤匙蜂蜜，调整甜度)
  • 400 ml boiling water (400毫升开水)

Garnish (装饰)

  • lemon slices (柠檬片)

Instructions

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 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.

Video

Notes

  • Use drinking water, not RO or 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.