Can anyone tell me....?

Question

a definition of Jap Pastry.
Nothing copied from the internet please....tried there!

Answer 1

Japanese pastries are sweet, delicate and fresh tasting. Described as being "jelly," they are actually a "gel," that can be somewhat similar in appearance to a fancy Jell-O creation. They are not like the jelly you get in a jar of Smuckers.

Beans make up a major ingredient, but they are not like America's Boston Baked. When cooked and mashed, bean pulp (like the wheat pulp used in Western cooking) is flavored, colored and combined with other things, most commonly fruit and nuts. The results either look shiny and translucent, or dense, similar to brownies.

Once mixed, individual pastries are molded into a unique shape and placed in gift wrapping. Everything is beautiful! In many cases, the wrapping by itself is the greatest pleasure . . .

Eat Japanese pastry with tea or other warm, mild beverages. Because non-Japanese people need to be educated on how to approach this type of food, many pastries are accompanied by food sculptures that suggest serving and eating instructions. Even with visual clues, however, you may still need to ask what to do. Here's what I learned about the unusual bamboo-packed treats:

The gel (jelly) is pushed out of the bamboo tube with a pusher, resulting in a noodle. You can see a small portion of the pusher to the far right.

The gel, which should be chilled, flows into a bowl.

You pick at the gel with chopsticks. Once you have a small scoop, you dip the gel into a sweet sauce .

Answer 2

Ichigo Daifuku - Strawberry Mochi
Ichigo daifuku are sweet Japanese snacks filled with strawberry and anko (sweet red bean paste), also known as strawberry mochi.
To make 12 Mochi
1 1/2 cups mochiko sweet rice flour (rice flour)
1/2 cup sugar
1 1/2 cups water
12 small strawberries, washed, dried, stems removed
1 (18 ounce) can sweetened red bean paste (Tsubushian)
Mix the sugar and water together in a large saucepan and bring to the boil.
Remove from heat and add mochiko.
Stir until smooth, then turn the heat down and return pot to burner.
Heat for 2 more minutes, stirring often.
Let cool for 15 minutes, stirring occasionally.
When cool, take the mochi and make it into walnut sized balls then flatten them.
Cover strawberries all over with a thin layer of the bean paste.
Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
The ichigo daifuku are now ready, serve as desired.

Answer 3

Chocolate Jap Pastry
This chocolate pastry is round in shape, covered with thick chocolate cream.