Puli aiyu jelly is a Taiwan-native jelly dessert made by hand-washing wild aiyu seeds gathered from Puli's mountain forests: the dried seeds are packed into a cotton bag, submerged in mineral-rich cold water, and kneaded repeatedly until the natural pectin releases and sets into jelly. This purely handmade, additive-free process gives Puli aiyu a clarity of texture and subtle plant fragrance no machine-made version can replicate.
Aiyu seeds (Ficus pumila var. awkeotsang, also cited as Ficus awkeotsang Makino) belong to the Moraceae family and Ficus genus, a variety of the creeping fig endemic to Taiwan. Hand-washing aiyu requires mineral-containing water — such as mountain spring or mineral water — to set into a gel; pure or RO-filtered water will not gel. A ratio of about 1 part seeds to 50 parts water is considered ideal for texture.
What is Puli Aiyu Jelly?
Aiyu seeds are native to Taiwan. The surface of the dried seeds is covered in tiny fruit bodies; when rubbed in water, the pectin from these fruit bodies dissolves out and interacts with minerals to form a gel. Puli's mountain spring water has a moderate mineral content, producing a stable gel with a texture between silken tofu and jelly — it melts on the tongue and carries a faint plant freshness. Machine-made versions use commercial pectin blends; the texture is firmer and lacks depth.
Puli Township sits at the centre of Nantou County, ringed on all sides by mountains — one of the few basin-type mountain towns in Taiwan, with clean, clear spring water. The Farmers' Association direct sales station offers dried aiyu seeds for visitors to take home and make themselves, along with the rubbing equipment and instructions. The Puli Township Farmers' Association also holds regular hand-washing aiyu workshops — the most direct experience for understanding how the process works and why it matters.
How to eat it the authentic way
Local knowledge
Verified facts
- The Nantou County Government Agriculture Bureau lists aiyu seeds from Puli Township as an important specialty of the mountain area, a regular item on the County Government's agricultural promotion list.
- The Puli Township Farmers' Association holds regular hand-washing aiyu workshops as an official agricultural extension activity. Schedule information is available on the Farmers' Association official website.
Visitor tips
- For ready-made aiyu purchased at markets, check the label carefully and confirm it is made from pure aiyu seeds. Some vendors use agar powder as a substitute — the difference in texture and flavour is significant.
- Dried aiyu seeds should be used within three months of purchase. If stored too long, the pectin activity decreases and the gel will not set properly when rubbed.
- If buying freshly made aiyu at Puli market, go in the morning — most vendors sell out and close by the afternoon.
Sources: Puli Township Farmers' Association Agricultural Products Direct Sales Station, Nantou County Government Agriculture Bureau. Photos pending Dio's on-site photography.
Frequently Asked Questions
What is the scientific name of Puli aiyu?
The raw material, aiyu seed, is scientifically named Ficus pumila var. awkeotsang, a Moraceae-family, Ficus-genus variety of the creeping fig endemic to Taiwan.
Why does hand-washing aiyu require mountain spring water?
The pectin in aiyu needs to react with minerals in the water to set into a gel; pure water or RO-filtered water will not allow it to solidify.
What's the authentic way to eat Puli aiyu?
The local way is to add black plum juice rather than lemon juice for a more rounded sweet-tart balance, and to chill it before eating, since the gel firms up and becomes more pleasantly bouncy when cold.
Sources
- 愛玉子 — 愛玉子學名、分類與台灣特有種身分
- 原來愛玉是「洗」出來的？手洗愛玉一定要用這種水… — 手洗愛玉需礦物質水、籽水比例1:50