Best Jelly

Yōkan is a firm Japanese confection made from red bean paste, agar, and sugar, first brought to Japan from China as a meat-based dish before Buddhist monks adapted it into an all-bean sweet during the medieval period.

Warabimochi is a Japanese confection made from glutinous rice kernels pounded into a sticky paste and coated in a layer of kinpaku, a refined starch powder that gives it its characteristic translucent appearance and icy texture.

Cendol is a popular Malaysian dessert consisting of shaved ice layered with green pandan-flavored jelly noodles, coconut milk, and often featuring ingredients like palm sugar and gula melaka (coconut syrup).

Liangfen is a traditional Chinese cold dish consisting of translucent starch jelly, commonly made from mung bean, pea, or sweet potato starch. The starch is mixed with water, heated until it solidifies into a gelatinous block, and then cut into strips or cubes. Served chilled, it is dressed with a v...

The Drunk Elephant Beste No. 9 Jelly Cleanser is a low-pH gel cleanser formulated with peony extract and citrus extracts to gently remove dirt, oil, and makeup without stripping the skin’s natural barrier.

Annin tofu, also known as almond tofu, is a soft, gelatinous dessert popular in Japanese and Chinese cuisine. Despite its name, it contains no actual soy-based tofu; the name derives entirely from its physical resemblance to silken tofu. The dessert is traditionally made by setting a sweetened mixtu...

*Auricularia auricula-judae*, widely known as wood ear or jelly ear, is an edible basidiomycete fungus characterized by its gelatinous, ear-shaped fruiting bodies. It naturally grows parasitically or saprotrophically on decaying elder trees and other broadleaf hardwoods in humid, temperate regions a...

*Tremella fuciformis*, commonly referred to as snow fungus or silver ear, is a species of edible parasitic jelly fungus. It produces distinctive, translucent white, gelatinous fruiting bodies that grow in frond-like, branching lobes on dead hardwood. The fungus is extensively cultivated in East Asia...

The wood ear mushroom (Auricularia auricula-judae) is an edible fungus characterized by its dark brown, ear-shaped fruiting bodies and gelatinous texture when rehydrated. It naturally grows on the decaying wood of elder trees and other broadleaf species in temperate regions worldwide. Widely cultiva...

Jidou liangfen is a cold jelly dish from Yunnan Province in southwestern China, made from chickpea (jidou) starch rather than the mung bean, pea, or potato starches used in other varieties of liangfen. The chickpea starch is cooked with water, set into a firm gel, then sliced or cut into strips and...

The cloud ear mushroom, scientifically known as Auricularia polytricha, is an edible jelly fungus characterized by its ear-like shape and dark brown, gelatinous texture. It is closely related to the wood ear mushroom and is widely cultivated and foraged across various regions of Asia. When rehydrate...

Nokdu-muk is a Korean jelly made from mung bean starch, which is extracted from ground mung beans and set into a translucent, pale greenish block. It is typically sliced into thin strips and served cold as a banchan (side dish), seasoned with soy sauce, sesame oil, garlic, and scallions. Its soft, g...

Belif Aqua Bomb Jelly Cleanser is a lightweight, gel-based cleanser formulated with Korean botanicals like aloe vera and cucumber to gently remove impurities and hydrate the skin without stripping its natural oils.

Innisfree Jeju Cherry Blossom Jelly Cream utilizes cherry blossom extract and hyaluronic acid to hydrate the skin with a jelly-like texture, aiming to provide a soothing and moisturizing effect for a refreshed complexion.

Jelly Splash is a mobile puzzle game developed by the German studio Wooga and released in 2013. Players connect adjacent jelly characters of the same color in chains, with longer connections producing stronger effects and helping complete level-specific objectives. Its design belongs to the link-mat...

Yokan is a traditional Japanese dessert made from boiled konjac starch and sugar, often incorporating fruit purees, agar-agar, or other ingredients to create a thick, jelly-like texture with varying flavors and colors.

The Cadbury Dairy Milk Marvellous Creations Jelly Popping Candy Chocolate Bar contains a layer of jelly infused with popping candy encased in smooth milk chocolate and weighing 160 grams.

Auricularia polytricha (Wood Ear) is a jelly fungus cultivated across East Asia for centuries, used widely in Chinese cuisine for its crunchy texture in soups, stir-fries, and salads.

The Cloud Ear (Auricularia polytricha) is a brown, gelatinous edible fungus widely utilized in Asian culinary traditions for its distinctively crunchy texture.

The Wood Ear is an edible jelly fungus recognized by its distinctive ear-like shape and rubbery texture, and is a foundational ingredient utilized for its crunch in traditional Chinese cuisine.

Cat's Tongue Fungus (Pseudohydnum gelatinosum) is an edible gelatinous fungus with soft tooth-like spines on its underside, widespread in coniferous forests of the Northern Hemisphere.

Yellow Brain Fungus (Tremella mesenterica) is a gelatinous bright yellow fungus growing on dead hardwood worldwide, used in traditional Chinese cuisine and herbal medicine for centuries.

Tremella mesenterica (Yellow Brain) is a yellow jelly fungus found on dead hardwood worldwide, edible but nearly flavorless, and notable as an obligate parasite of wood-decay fungi.

The Snow Fungus is an edible jelly fungus characterized by its translucent, white frond-like structure, and has been extensively utilized in traditional Chinese medicinal soups for centuries.

Fan-shaped Jelly Fungus (Dacryopinax spathularia) is a small orange fan-shaped edible jelly fungus growing on dead wood, found across tropical and subtropical regions worldwide.