Kuzu Manju: Kudzu Jelly with Sweet Red Bean Paste
Wagashi is the name for traditional Japanese confections, and Manju (饅頭) is one of its representatives with several hundred years of history.
Although Manju is originally a wheat-based steamed cake filled with Anko (餡子) or sweet red bean paste, the treat comes in various varieties today, which include Kuzu Manju (葛饅頭/くずまんじゅう).
Kuzu Manju (葛饅頭)
Kuzu Manju is a kind of Kuzumochi with Anko in the center, whose dough consists of kudzu arrowroot starch, sugar, and water.
The Japanese jelly dessert is fresh with a translucent milky-white appearance and is perfect for summer.
While the outer jelly part is refreshing and sweetish with a jiggly and chewy texture, the Anko filling inside is smooth and pretty sweet, being a good accent.
Lastly, let’s see the ingredients and nutrition facts of this Kuzu Manju.
|Reduced starch syrup, Sugar, Azuki red bean, Powdered oblate, Corn starch, Agar, Konjac powder, Kudzu flour, Salt, Sorbitol, Gelling agents (Modified starch, Polysaccharide thickener)|
(Reference Page: Wikipedia 葛餅, Kotobank 葛饅頭 )