Aiyu jelly

Aiyu jelly(Chinese:愛玉冰;pinyin:àiyùbīng; or愛玉凍;àiyùdòng; or simply愛玉;àiyù), known inAmoy Hokkienasogio(Chinese:薁蕘;Pe̍h-ōe-jī:ò-giô),and asice jellyin Singapore (Chinese:文頭雪; pinyin:wéntóu xuě), is a jelly made from the gel from the seeds of theawkeotsang creeping figfound in Taiwan andEast Asiancountries of the same climates andlatitudes.The jelly is not commonly made or found outside of Taiwan, Malaysia, and Singapore, though it can be bought fresh in specialty stores inJapanand canned inChinatowns. It is also used inTaiwanese cuisine.
InCantonese, it is also known as man tau long (文頭郎). It is commonly served with a slice of lime.
According to oral history, the plant and the jelly were named after the daughter of a Taiwanese tea businessman in the 1800s. The gelling property of the seeds was discovered by the businessman as he drank from a creek inChiayi. He found a clear yellowish jelly in the water he was drinking and was refreshed upon trying it. Looking above the creek he noticed fruits on hanging vines. The fruits contained seeds that exuded a sticky gel when rubbed.
Upon this discovery, he gathered some of the fruits and served them at home with honeyed lemon juice or sweetened beverages. Finding the jelly-containing beverage delicious and thirst-quenching, the enterprising businessman delegated the task of selling it to his 15-year-old daughter, Aiyu. The snack was very well received and became highly popular. So, the businessman eventually named the jelly and the vines after his daughter.
TheAustronesianname for the food isigos.
Fruits of thecreeping figplant resemble large fig fruits the size of smallmangos. The figs grow from flowers pollinated by theWiebesia pumilae.and are harvested from September through January just before the fruit ripens to a dark purple. The fruits are then halved and turned inside out to dry over the course of several days. The dry fruits can be sold as is, or dried aiyu seeds (Chinese:愛玉籽; pinyin:aiyu zi) can then be pulled off the skin and sold separately.
The aiyu seeds are placed in a cotton cloth bag, and the bag and its contents are submerged in cold water and rubbed. A slimy gel will be extracted from the bag of aiyu seeds as it is squeezed and massaged. This is known as "washing aiyu" in Chinese (洗愛玉). After several minutes of massaging and washing, no more of the yellowish tea-coloured gel will be extracted, and the contents of the bag are discarded. The washed gel is then allowed to set into a jelly either in a cool location or in the refrigerator. One must keep in mind certain things when making aiyu jelly or else the gel may not set:
Water willslowly seepout of the jelly some time after it sets, and it will turn back to a liquid over the course of several days.
The jelly is usually served withhoneyandlemon juicebut can also be included in other sweetened beverages or shaved ice and is particularly popular as a cool drink in hot summers.
Thegelling agentin aiyu seeds ispectin. Pectines are located in the transparent layer on the surface of seeds and not the inside of seeds, which is why they are extracted by washing and rubbing instead of grinding to a powder.The main component of the water extract was found to be LMP (low methoxy pectin), as opposed to high metoxy pectins prevalent in commercially used sources such as apples or citrus peels.LMP gels in presence ofdivalentcations,which are found in sufficient amount in water (when undistilled), thus causing a creation of jelly.