Buy white manju online

White manju is a traditional Japanese confectionery or sweet, often consumed with tea. It's made from flour, rice powder, and buckwheat, then filled with a sweet filling, most commonly anko, a red bean paste.

White manju is often vegan, but it can depend on the specific recipe. It's mainly made from plant-derived ingredients, but some recipes may include dairy or egg products.

White manju has a subtle sweetness with the unique flavor of the anko filling dominating. The dough is somewhat chewy but soft. It pairs well with bitter green tea.

White manju is relatively low in fat and high in carbohydrates due to the flour and sweet bean paste. However, it's not a significant source of protein or fiber.

White manju can remain fresh for about 2-3 days at room temperature. If refrigerated, it can last a week. Freeze it if you wish to store it for longer.

While white manju is typically eaten warm or at room temperature, there's no rule against eating it cold if you prefer it that way.

Other than anko, white manju can be filled with other sweet pastes like white bean paste or sesame paste. Some versions also contain pieces of fruit.

White manju, like other types of manju, are traditional sweets and are often served during tea ceremonies, festivals, and other special occasions.

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

Preparation involves making a dough using flour and rice powder, filling it with anko or another sweet filling, wrapping it, and steaming it until cooked.

Absolutely! With the right ingredients and a bit of patience, you can make white manju at home.

Traditional white manju uses wheat flour in the dough, so it's not gluten free. However, gluten-free variations can be made using rice flour or other gluten-free flour alternatives.

Yes, you can freeze white manju. When you're ready to consume it, thaw it at room temperature or steam it again if you prefer it warm.

Yes, white manju does contain sugar. The anko filling is made from sweetened red beans, and sugar is also used in the dough.

The primary difference is the color of the dough. White manju uses a white dough, while other manju might use a naturally colored or flavored dough.

White manju is a specialty item, so it may not be available at a standard grocery store. You'll have a better chance of finding it at an Asian market or online.