Millet Aiyu Jelly Dessert

Name: Millet Aiyu Jelly Dessert
Total time: 1800 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 30 grams aiyu seeds; 1/2 cup millet (about 90 grams); Honey, to taste; 6 1/3 cups water (about 1500 ml)

凱茜媽咪の廚房 @Kathy_kitchen

Hot summer days call for refreshing foods. During a visit to an indigenous village, a friend recommended this cooling treat—who knew millet could be enjoyed this way? Make your own aiyu jelly, add some ice, millet porridge, and drizzle with honey for the perfect thirst-quenching summer dessert.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

30 minutes

Serves 5 servings

30 gramsaiyu seeds
1/2 cupmillet (about 90 grams)
Honey, to taste
6 1/3 cupswater (about 1500 ml)

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Steps

30 minutes

1

Prepare all the ingredients.
2

Rinse the millet thoroughly using a fine mesh strainer.
3

Add 1 cup of water to the outer pot of a rice cooker. Place the millet in the inner pot and add 1 1/2 times as much water as millet. Steam in the rice cooker.
4

Once cooked, the millet should have a porridge-like consistency. Let it cool; it will thicken as it cools.
5

Place the aiyu seeds in a nut milk bag, a jelly straining bag, or a clean, new pair of pantyhose.
6

Tie the bag securely, soak it in water for 1 minute, then rub and squeeze the aiyu seeds for about 8–10 minutes. Watch for the jelly to form, but do not exceed 10 minutes to prevent premature gelling.
7

Let the strained liquid sit undisturbed for 30 minutes, then refrigerate. Alternatively, pour the liquid into a container right after straining and let it set into jelly.
8

Cut the set aiyu jelly into cubes. To serve, place some ice cubes in a bowl, add aiyu jelly, and drizzle with honey or syrup.
9

Add some millet porridge for a refreshing and hydrating millet aiyu jelly dessert.
10

You can also add sweetened red beans for extra flavor, or substitute with red quinoa for a different twist.
11

Tips:
* Do not use soft or filtered water to make aiyu jelly; water lacking minerals will not allow the jelly to set.
* The typical ratio for making aiyu jelly is aiyu seeds to water = 1:50.
* You can also use aiyu seeds to water = 1:75 for a softer jelly.
* Aiyu jelly melts easily, so it's best enjoyed soon after making.