Ingredients with Measurements:
- 50g Aiyu seeds
- 500ml water
- 100g sugar
- 1 can (400ml) coconut milk
- 1/4 tsp salt
Special equipment needed:
- Fine mesh strainer
- Large bowl
- Saucepan
- Whisk
- Jelly mold or individual cups
Step-by-step instructions:
1. Rinse the Aiyu seeds in cold water and soak them in 500ml of water for at least 4 hours or overnight.
2. After soaking, use your hands to gently rub the Aiyu seeds until they form a jelly-like texture.
3. Strain the mixture through a fine mesh strainer into a large bowl, discarding any solids.
4. In a saucepan, combine the Aiyu jelly with sugar and heat over medium heat until the sugar dissolves.
5. Pour the mixture into a jelly mold or individual cups and refrigerate until set, about 2-3 hours.
6. In a separate saucepan, heat the coconut milk with salt over medium heat until it comes to a simmer.
7. Remove from heat and whisk until frothy.
8. Serve the Aiyu jelly with a generous drizzle of coconut milk on top.
- Time:
Preparation time: 4-8 hours (for soaking Aiyu seeds)
- Cooking time: 10-15 minutes
5. Temperature:
- Refrigerate Aiyu jelly until set
- Heat coconut milk over medium heat until simmering
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 240
- Fat: 12g
- Carbohydrates: 31g
- Protein: 2g
- Fiber: 1g
- Sugar: 26g
- Sodium: 170mg
Substitutions for ingredients:
- Aiyu seeds can be substituted with agar agar or gelatin
- Sugar can be substituted with honey or maple syrup
- Coconut milk can be substituted with almond milk or soy milk
Variations:
- Add fresh fruit to the Aiyu jelly before refrigerating for added flavor and texture
- Use different types of milk, such as condensed milk or evaporated milk, for a different flavor profile
- Add a splash of vanilla extract to the coconut milk for added flavor
Tips and tricks:
- Be gentle when rubbing the Aiyu seeds to avoid breaking them down too much
- Use a whisk to froth the coconut milk for a creamy texture
Storage instructions:
- Store leftover Aiyu jelly and coconut milk separately in airtight containers in the refrigerator for up to 3 days
Reheating instructions:
- Reheat coconut milk over low heat, stirring constantly, until warm
- Aiyu jelly does not need to be reheated
Presentation ideas:
- Serve Aiyu jelly in individual cups or a decorative jelly mold
- Drizzle coconut milk over the top of the jelly for a visually appealing presentation
Garnishes:
- Fresh fruit, such as berries or mango, can be used as a garnish
Pairings:
- Aiyu jelly with coconut milk pairs well with Asian-inspired desserts, such as mango sticky rice or mochi
Suggested side dishes:
- This recipe is a dessert and does not require a side dish
Troubleshooting advice:
- If the Aiyu jelly does not set, try adding more sugar or using a different thickening agent, such as agar agar or gelatin
Food safety advice:
- Make sure to properly store leftover Aiyu jelly and coconut milk in the refrigerator to prevent spoilage
Food history:
- Aiyu jelly is a popular dessert in Taiwan and is made from the seeds of the Aiyu fruit
Flavor profiles:
- Aiyu jelly has a mild, slightly sweet flavor and a jelly-like texture
- Coconut milk adds a creamy, slightly sweet flavor to the dish
Serving suggestions:
- Serve Aiyu jelly with coconut milk as a refreshing dessert on a hot day
Related Categories
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Region: Taiwanese
Taste: Refreshing, Sweet, Coconutty, Fruity