Oh Aew

Technique

Seed soaking, jelly setting with calcium sulphate, then assembling with shaved ice

Overview

Making Oh Aew is a time-intensive process. The o-aew seeds (from the creeping fig plant) are soaked in water for approximately 1 hour until they release a gel. The gel is then mixed with banana juice to neutralize the seeds' natural odor, and calcium sulphate is added as a setting agent. This mixture is left to set for approximately 7 hours until firm. The resulting translucent jelly is cut into cubes. To serve, the jelly cubes are placed in a bowl with shaved ice, red beans, grass jelly, and topped with palm sugar syrup.

Cooking Tips

• Soak seeds fully for at least 1 hour to release maximum gel
• Banana juice is essential to remove the seeds' unpleasant odor
• Calcium sulphate ratio must be precise — too much makes jelly rubbery
• Allow full 7 hours for setting; rushing produces weak jelly
• Shave ice just before serving for best texture
• Use natural food coloring from pandan or butterfly pea flowers for colored jelly variations

Origin Story

Oh Aew was introduced to Phuket by Hokkien Chinese settlers who arrived during the tin mining era in the mid-1800s. The name derives from the Hokkien word 'ò-giô' (薁蕘), referring to the creeping fig plant whose seeds are used to make the jelly. The dessert is closely related to Taiwan's aiyu jelly (愛玉冰), as both use seeds from the Ficus pumila family. Over generations, Phuket's version developed its own identity with the addition of local toppings like red beans and grass jelly.

Cultural Importance

Oh Aew is a living symbol of Phuket's Peranakan (Baba-Nyonya) heritage — the unique culture born from Chinese settlers intermarrying with local Thai and Malay communities. The dessert is almost impossible to find outside Phuket, making it a true regional specialty. It reflects the Hokkien Chinese culinary traditions that shaped Phuket Old Town's food culture, alongside other Hokkien-origin dishes like Hokkien mee and mee hun.

Traditional Occasions