Aiyu jelly

Aiyu jelly, also known as "ogio" in Taiwanese Hokkien and "ice jelly" in Singapore, is a delightful treat made from the gel extracted from the seeds of the awkeotsang creeping fig. This plant is primarily found in Taiwan and other East Asian countries with similar climates. While aiyu jelly isn't widely available outside of Taiwan and Singapore, you can still find it fresh in specialty stores in Japan or canned in Chinatowns worldwide.

Aiyu jelly holds a special place in Taiwanese cuisine and is often enjoyed with a slice of lime. According to local lore, the jelly got its name from Aiyu, the daughter of a Taiwanese tea merchant in the 1800s. The story goes that Aiyu discovered the gelling properties of the fig seeds while drinking from a creek in Chiayi. When she rubbed the seeds, they produced a sticky gel, leading to the creation of the jelly. Aiyu started selling this novel snack, which quickly became popular, and both the jelly and the vines were named in her honor.

The process of making aiyu jelly begins with harvesting the fruits of the creeping fig plant between September and January, just before they ripen. The fruits are then dried and processed to extract the gel. To make the jelly, the seeds are massaged in cold water to release the gel, which is then allowed to set. Typically, aiyu jelly is served with honey and lemon juice, making it a refreshing treat, especially popular during hot summer days.

The magic behind aiyu jelly lies in its gelling agent—pectin, specifically low methoxy pectin (LMP). This type of pectin forms a jelly when it interacts with divalent cations found in water.

Aiyu jelly's rich history, unique harvesting process, and fascinating jelly-making method make it a culturally significant and beloved food item in Taiwan and Singapore.