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White jelly, also known as white fungus or snow fungus, is a type of fungus used primarily in Chinese cooking and traditional medicine. It has a gelatinous texture when cooked and is often used in sweet soups and desserts.

White jelly is often used in sweet soups, desserts, and teas. It can also be used in savory dishes and is commonly added to stir-fries and hot pots.

White jelly usually needs to be soaked in water for a few hours or overnight before it can be used in cooking. This helps it expand and achieve its signature consistency.

Yes, white jelly is a perfect alternative to traditional gelatine for vegans.

No, white jelly is generally not consumed raw. It needs to be soaked and cooked before eating.

No, white jelly is a gluten-free food.

Yes, after soaking and cooking, white jelly can be added to smoothies for increased texture and health benefits.

Dried white jelly can last for years if stored properly. Cooked or soaked white jelly should be used within a few days if stored in the fridge.

White jelly itself is bland but has a slightly sweet taste. It's valued more for its texture, which is gelatinous and crunchy.

Yes, white jelly has long been used in traditional Chinese medicine for its purported health benefits. It's said to be good for the skin and immune system, and has anti-inflammatory and antioxidant properties.

You can buy it at Weee! Asian Market, www.sayweee.com.

Store dried white jelly in an airtight container in a cool, dry place. Once it's soaked or cooked, refrigerate it and use it within a few days.

Yes, you can freeze soaked or cooked white jelly. It can last several months in the freezer without losing its texture.

Although it's relatively rare, some people might have an allergy to white jelly. If you experience any allergic symptoms after consuming it, seek medical help immediately.

Yes, white jelly can be a substitute for gelatine in cooking, especially in Asian recipes.

While not toxic, white jelly might be hard for pets to digest, so it's best not to give it to them.