Banpaku

Banpaku is a traditional Japanese confectionery made from rice flour, sugar, and water. The name "banpaku" is derived from the Japanese words "ban" meaning rice and "paku" meaning paste. It is a popular dessert in Japan, particularly during the summer months when it is often served chilled. Banpaku is typically prepared by mixing rice flour with water to form a paste, which is then kneaded and shaped into various forms such as balls, sticks, or sheets. After shaping, the banpaku is boiled in water to set, and then coated with a sweet syrup made from sugar and water. The syrup is often flavored with ingredients such as cinnamon, ginger, or citrus zest. Banpaku is known for its chewy texture and sweet flavor, making it a favorite among both children and adults. It is often enjoyed as a snack or dessert, either on its own or with other sweets. Banpaku is also a popular ingredient in Japanese confectionery, used in the making of other desserts such as mochi and daifuku. The history of banpaku dates back to the Edo period, and it has since become an integral part of Japanese culinary culture.