Anyone know the recipe to Taiwan's ai-yu jelly?

Question

I went to Taiwan for the summer and loved their ai-yu jelly as a refreshing summer drink! I bought some ai-yu seeds home to make them myself. I don't think I have the steps right, because the jelly does not congel at all. Can someone help me? Here is my recipe:

half cup of au-yu seeds
7 cups of boiled water, cooled to room temperature
I have a cloth strainer and added the seeds into the strainer, put it in the pot of cooled water and squeezed and massaged for 10 minutes. The water did turn a little amber in color and seems to have thickened a little. I put it in the fridge and the next morning it was still sloshy.

My question is, are my proportions about right? and do I have to boil the concoction afterwards (I am thinking about geletin an agar agar, and how they need boiling water).

I know I can buy the canned ai-yu jelly, but I'd like to be able to make my own. Thanks a lot!

Answer 1

Most aiyu seeds produced in Kaohsiung are collected from wild plants. The harvest season is from September to February. Aiyu fruits resemble green mangos. After harvest, fruits are peeled, cut and sun-dried for 2 days. The seeds are then pulled out from dried fruits afterwards. The seeds can be consumed after another week of sun-drying. To make Aiyu jelly, the seeds are wrapped in cheese cloth, immersed in water and rubbed by hands for 10 minutes. Thick liquid will be released into water. After solidification, jelly is ready to serve. Aiyu jelly tastes smooth and refreshing. It is an ideal snack of summer.....is that matured fruit cause if its not, it might not settle..try to lessen the water..i think your using too much water...