Taiwan Food Atlas

Puli Aiyu Jelly

Hand-washed wild aiyu from the mountain town — a clean mountain-forest freshness in black plum juice
📍 Nantou · Puli Township⭐ Specialty · Dessert🔖 Hand-washed aiyu · Wild Moraceae · Black plum juice

The wild aiyu seeds from Puli's mountain areas belong to a climbing plant in the fig genus of the Moraceae family, clinging to broad-leaved forest at mid-elevation. Farmers pack the dried seeds into a cotton cloth bag, submerge it in cold water, and knead repeatedly until the natural pectin releases and sets into a jelly. This purely handmade, additive-free process gives Puli aiyu a clarity of texture and a subtle plant fragrance that no machine-made version can replicate.

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

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Black plum juice is the soulThe local way is to add black plum (wumei) juice rather than lemon juice. The sweet-tart ratio is more rounded, and the fruity character of the black plum brings out the aiyu's delicate freshness perfectly.
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Serve chilled for best resultsFreshly washed aiyu needs 30 minutes in the refrigerator before serving. Chilled, the gel is firmer and more pleasantly bouncy; at room temperature it turns soft and loses structure.
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Buying the dried seeds is the most authentic approachPurchase dried aiyu seeds from the Farmers' Association direct sales station and wash them at home using mountain spring water or mineral water — the purest way to experience the real thing.
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How to tell hand-washed from machine-madeHand-washed aiyu has an irregular, slightly broken texture with a faint translucent yellow tint. Machine-made aiyu is white, uniformly shaped, and firmer in texture.

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.

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