Description
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🐝 Supplier / Origin : Taiwan
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🌱 Supplier introduction :
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
In Hong Kong, it's name is 愛玉凍 (Ai-Yuk Jelly, Aiyu jelly.). In Singapore and other places, it's known as "Bingliang Dong" (冰涼凍) or "Wan Tau Xue" (文頭雪). In Ipoh, Malaysia, it's called "Wan Tau Long" (文头郎), a traditional street dessert originating from Ipoh, which is the familiar Aiyu jelly. It's typically cut into cubes, topped with sugar syrup, crushed ice, and a slice of lime juice, resulting in a cool and smooth texture—a classic summer dessert.
Aiyu jelly goes by several different names:
Ogio in Hokkien
Wan Tau Long in Cantonese in Singapore
Ice Jelly in Singapore
We source Ai Yu figs grown on aboriginal land in Alishan. The vines in the forest were planted a generation ago and are 30-40 years old.
What is aiyu jelly?
Aiyu jelly is a plant-based jelly popular in Taiwanese drinks and desserts. You can sip it or spoon it, and serve it a glass or a bowl. It is made from the seeds of the Taiwanese creeping fig. Simply scrub the seeds together in water to activate the pectin and form a wobbly jelly. You’ll find it in all varieties of fruit teas, on shave ice, and most commonly in a refreshing lemonade.
Aiyu Jelly (愛玉凍 / 愛玉冰) is a refreshing, plant-based Taiwanese dessert made from the natural pectin extracted from the seeds of the awkeotsang creeping fig (Ficus pumila var. awkeotsang), also known as the jelly fig. Native to Taiwan, this unique jelly forms without cooking or added gelling agents — the seeds are rubbed in mineral-rich water, allowing the pectin to interact with the water’s minerals and set into a soft, translucent, slightly chewy gel with a delicate, neutral flavor.
It is especially popular in summer as a cooling, thirst-quenching treat, often served with lemon or lime juice and sweet syrup (such as brown sugar or honey). Low in calories, fat-free, vegan, and rich in dietary fiber (pectin), it is considered a healthy option that supports digestion and skin health. In Taiwan, it is a classic night market and street food staple; it is also known as “ice jelly” in Singapore and similar regions.
What Does Aiyu Jelly Taste Like?
Aiyu jelly itself has almost no flavor and is yellow-ish in color. It's like a cool, silky, loose jello. Because it has hardly any flavor, how you serve it really determines the flavor of the final dish. The classic flavor combination is honey plus citrus (lemon or lime).
Origin: The plant grows in Taiwan’s mountainous areas (such as Alishan). According to legend, it is named after a young girl called Aiyu, the daughter of a tea merchant who popularized the jelly in the 19th century. The dried fruits/seeds are harvested before ripening and processed by hand to extract the gel.
Flavor Profile: Mild and subtly sweet on its own, with a clean, refreshing mouthfeel. It readily absorbs accompanying flavors like citrus tang and syrup sweetness.
Nutritional Highlights: High in soluble fiber (pectin — significantly higher than many fruits), containing beneficial fatty acids (including alpha-linolenic acid) and amino acids. It is naturally low-calorie (around 2 kcal per 100g without additives) and supports cholesterol management and digestion.
Storage: Fresh homemade aiyu jelly keeps for 1–2 days in the refrigerator. Store dried seeds in a cool, dry place for longer shelf life.
🥘 Recipe：
Culinary Uses: Commonly enjoyed as a cold dessert drink or bowl with lemon/lime and syrup. It can be added to fruit teas, shaved ice, or creative modern desserts. It melts at high temperatures, so it is best served chilled or at room temperature.
Honey Lemon Aiyu Jelly Recipe (source Day with Mei)
Ingredients
- 250 g whole lemons ~4 lemons, sliced
- 250 g honey 3/4 cup
- 1 packet aiyu seeds
- hard (mineral) water amount according to aiyu instructions (750mL per 10g aiyu) see note
- passionfruit seeds optional
Instructions
One day in advance: in a pint size jar or container, combine the lemons and honey. Stir to coat then cover with a lid and reserve in the refrigerator overnight to macerate. Don't worry if it's thick, honey will draw out moisture from the lemon to form a flavorful syrup.
Wash your hands and prepare the aiyu seeds by placing them in a teabag or cheesecloth tied off with string. In a large bowl, add water (see note) and the packet of aiyu seeds.
Submerge and massage the seeds for 5 minutes by agitating the bag with your hands.
Remove and discard the bag of aiyu seeds. Set the bowl aside at room temperature or in the refrigerator for 30 minutes, until a jelly forms.
To serve in a bowl, spoon the aiyu jelly into your serving bowl. Spoon over a couple tablespoons of honey lemon syrup and passionfruit seeds if using.
To serve in a glass, spoon the aiyu jelly until half full and top with a couple tablespoons of honey lemon syrup and passionfruit seeds if using. Top remaining space with equal parts ice and water. Sip with a wide straw (the ones for boba are ideal). Give it a stir, taste and add more honey lemon syrup if desired.
Store any extra aiyu jelly in the refrigerator for up to 3 days. It's normal for water to slowly "leak" from the jelly as its gelling power weakens over time.
Any extra honey lemon syrup keeps in the refrigerator for up to 2 weeks. It's also excellent mixed with hot water for a quick cup of honey lemon tea.
Notes
Make sure you use water with enough mineral content for the seeds to properly gel. You can check your local tap water to see if it contains at least 100 ppm (qualifying it as hard water) or use bottled mineral water. Do not use bottled distilled water, filtered water, of soft tap water.
You can make this recipe vegan by swapping the honey for an equal amount of agave syrup.
愛玉子は植物の中でもとりわけペクチンの含有量が多いため、寒天などのように加熱することなく固まる珍しい特質がある。乾燥したひとつかみの種子を布袋に入れて水の中で5～6分から10分程度揉んでいると、果実をくるむペクチン質の部分が溶け出て水を吸ったゲル状に膨潤し、弾力性が出てくる。それを2時間ほど放置すれば常温で寒天状の愛玉子ゼリー（オーギョーチ）ができる。用いる水に適度のカルシウムが含まれていなければ凝固しないため、蒸留水や軟水では作れない。また油分によっても凝固が妨げられる。
通常は氷水や冷蔵庫で冷やして食べる。愛玉子ゼリーそのものはほぼ無味であり、レモン風味など各種シロップをかけて味付けする。台湾の夏の風物詩で、屋台やデザート店、レストランなど幅広い場所で食べることが出来る。台湾では亀ゼリー、仙草ゼリーとともに三大ゼリーの一つとして人気がある。
ハニーレモン愛玉ゼリーのレシピ
材料
レモン（丸ごと）250g（約4個）、スライスしたもの
ハチミツ 250g（約3/4カップ）
愛玉の種 1袋
硬水（ミネラルウォーター） 愛玉の種10gあたり750ml（注参照）
パッションフルーツの種（お好みで）
作り方
前日：パイントサイズの瓶または容器にレモンとハチミツを入れます。よく混ぜてレモンにハチミツを絡め、蓋をして冷蔵庫で一晩寝かせます。少し固くても大丈夫です。ハチミツがレモンから水分を吸い出し、風味豊かなシロップになります。
手を洗い、愛玉の種をティーバッグかガーゼに入れ、紐で縛って準備します。大きなボウルに水（注参照）と愛玉の種を入れます。
種を水に浸し、手で袋を揺すって5分間揉み込みます。
愛玉の種が入った袋を取り除いて捨ててください。ボウルを室温または冷蔵庫に30分ほど置いて、ゼリー状になるまで冷やします。
ボウルに盛り付ける場合は、愛玉ゼリーをスプーンでボウルに入れます。ハニーレモンシロップを大さじ2杯ほどかけ、お好みでパッションフルーツの種を散らします。
グラスに盛り付ける場合は、愛玉ゼリーをグラスの半分まで入れ、ハニーレモンシロップを大さじ2杯ほどかけ、お好みでパッションフルーツの種を散らします。残りのスペースに氷と水を同量ずつ入れます。太めのストロー（タピオカドリンク用のものが最適です）で飲みます。軽くかき混ぜて味見をし、お好みでハニーレモンシロップを追加してください。
余った愛玉ゼリーは冷蔵庫で3日間保存できます。時間が経つにつれてゼリーの固まり具合が弱まり、水分が少しずつ出てくることがありますが、これは正常な状態です。
余ったハニーレモンシロップは冷蔵庫で2週間保存できます。お湯に混ぜて、手軽にハニーレモンティーを作るのもおすすめです。
注意事項
種子がきちんとゲル化するためには、十分なミネラル分を含む水を使用してください。お住まいの地域の水道水の硬度（硬度）が100ppm以上であれば硬水と言えます。硬度が低い場合は、市販のミネラルウォーターをご使用ください。ボトル入りの蒸留水、ろ過水、軟水は使用しないでください。
ハチミツの代わりに同量のアガベシロップを使用すれば、このレシピをヴィーガン仕様にできます。
🔅注意事項：
愛玉の種子を使用する際の重要な注意事項！
硬度100ppm以上の硬水を使用してください。種子がきちんとゲル化するためには、ミネラル（硬度で測定）が必要です。お住まいの地域の水道水の硬度を確認するか、硬度が低い場合は市販のミネラルウォーターをご使用ください。ろ過水や蒸留水は使用しないでください。
使用する容器に油分やグリースが付着していないことを確認してください。愛玉の種をかき混ぜる前に手を洗ってください。
ゲルが固まるまでは砂糖を加えないでください。固まるには水だけを使用してください。
🔅Notes:
Important notes for using aiyu seeds!
Use hard water of at least 100+ ppm. The seeds need minerals (measured by hardness) to properly gel. You can check your local tap water hardness or use bottled mineral water if it’s too low. Do not use filtered or distilled water.
Make sure there is no oil or grease on the containers you’re using. Wash your hands before agitating the aiyu seeds.
Don’t add sugar until the gel sets, use only water to activate.
Credit Photo: Aiyu Jelly - Onolicious Hawaiʻi,
