Description
A summer staple sweet eaten refreshingly with lemon syrup, combining 'Aiyu' jelly—rubbed from seeds of a Taiwan-unique plant—and 'Agar' (fiber mass).
Restaurants serving Agar and Aiyu Jelly
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Aiyu seeds
- Agar
- Lemon juice
- Zero-calorie sweetener(or Honey)
Instructions
- [Authentic Recipe]
- Put Aiyu seeds in a cotton bag, rub in mineral water (hard water) for
- mins, chill in fridge to set Aiyu jelly.
- Boil and dissolve agar powder (or thread agar), set in another container, cube.
- [Syrup] Mix lemon juice, water, and 'stevia/erythritol (zero-cal sweetener) instead of sugar'.
- Bowl Aiyu and agar, pour lemon syrup heavily, top with crushed ice.
Learn more Spice, substitutes, tips
Key spices
Intense lemon freshness
Substitutes at Japanese supermarkets
Store-bought unsweetened Aiyu jelly and konjac jelly
Pairing
(As post-meal dessert or hydration on hot days)
Trivia
[For Women] Sold as giant clear blocks at night market stalls, 'Aiyu' is a miracle jelly made from a Taiwan-endemic mulberry-family plant. Combining it with agar's crunch creates texture contrast. Changing syrup to zero-cal sweetener makes it a Taiwan girl's dream dessert you can eat a bucket of without gaining weight.
Eating tips & etiquette
[Unique Eating] Scoop out passion fruit (Baixiangguo) and pour instead of syrup, making tropical 'Passion Fruit Aiyu Agar'!
Allergen
None