kneaded sweet; kneaded confection
A traditional Japanese confection made by kneading powdered or granular ingredients (such as rice flour, sesame seeds, or sugar) with a liquid or sweet bean paste into a dough-like consistency. Often shaped and sometimes colored.
In tea ceremony, kneaded sweets are often served.
This kneaded confection is made by kneading rice flour and sugar together.
和菓子 is the broad category of traditional Japanese sweets, while 練り菓子 specifically refers to those made by kneading ingredients into a dough.
生菓子 are fresh, moist Japanese sweets often containing a high percentage of water; 練り菓子 can be a type of 生菓子 when freshly made, but the term emphasizes the kneading process.
Standard modern spelling using the simplified kanji 練.
Older spelling using the traditional kanji 煉; still seen in some traditional confectionery contexts.
Abbreviated spelling; less common but occasionally encountered.
Compound of 練り (kneading, from verb 練る) + 菓子 (confection, sweet). The spelling 煉り菓子 uses the older form of the kanji for 'knead'.