Fu Manju: Anko-Stuffed Wheat Gluten Cake from Kyoto
Manju comes in many varieties, and the dough can be made with various ingredients.
But the main ingredient is mostly wheat flour, to which ingredients, such as brown sugar and baking soda, are added.
Incidentally, what I have now, “Fu Manju (麩饅頭)” from Kyoto, doesn’t use wheat flour.
Fu Manju (麩饅頭)
As you may already know, “Fu (麩)” is a traditional Japanese food made from wheat gluten.
It comes in various forms, including “Yaki-Fu (焼き麩: baked wheat gluten bread)” and “Nama-Fu (生麩: steamed wheat gluten cake)”.
Fu Manju is made with Nama-Fu. But as with regular Manju, the cake is stuffed with sweet red bean paste or Anko.
The dough is fresh with a distinctive chewy texture.
The cake tends to be wrapped in a bamboo leaf, which imparts a pleasant scent.
According to the ingredient list, the dough of this Fu Manju consists of wheat gluten, Yomogi mugwort, and glutinous rice powder.
Where to Buy
Fu Manju is a local confection seen in Kyoto, Aichi, Ishikawa, Osaka, and Wakayama Prefectures.
In Kyoto, the Nama-Fu specialty shop “Fuka (麩嘉)” (Google Map) is especially famous for its Fu Manju.
(Reference Page: Wikipedia 麩饅頭 )