Milk Candies from Around the World
Hello and Welcome to another Food Day on Daily Dose of Art! I hope you have enjoyed a whole week’s feature on Breasts, Bras and Beyond.
Today I bring you a snack made from an ingredient synonymous with breasts… Milk Candies from Around the World. White Rabbit(China), Obleas de Cajeta(Mexico), Polvorón (Philippines), Fujiya PEKO Milky Candy (Japan), Brazilian Milk Candy and Milkita Melon Milk Candy (Indonesia).
China’s WHITE RABBIT
White Rabbit Creamy Candy is white, with a soft, chewy texture, and is formed into cylinders approximately 3 cm long and 1 cm in diameter, similar to contemporary western nougat or taffy. Each candy is wrapped in a printed waxed paper wrapper, but within this, the sticky candies are again wrapped in a thin edible paper-like wrapping made from sticky rice.Although the rice wrapping layer is meant to be eaten along with the rest of the candy, it does not figure in the list of ingredients, which is limited to corn starch, syrup, cane sugar, butter, and milk. Each candy contains 20 calories.
White Rabbit sweets have been advertised with the slogan, “Seven White Rabbit candies is equivalent to one cup of milk”, and positioned as a nutritional product in addition to being a sweet. The candies hence accompanied the growth of a generation. Former students of the early Deng Xiaoping era in China (1978 to the early 1990s), report taking this slogan literally and making ‘hot milk’ on their dormitory cooking rings by dissolving the candies in a pan of hot water.(Info Source)
The years 2007 and 2008 were trying times for the makers of White Rabbit, the candy was listed among the many milk-based food products made in China that were contaminated with melamine and was removed from store shelves.
When White Rabbit candy was returned to export in 2009, it also underwent a name change to Golden Rabbit Creamy Candy. Aside of avoiding the marketing stigma associated with the tarnished White Rabbit name, the Golden Rabbit candy is made using milk from Australia instead of China. Original White Rabbit is also being manufactured, with milk coming from New Zealand.
I cannot tell you how many white rabbit candies I have eaten in my lifetime. Kids of my generation in the Philippines ate them like it was nobody’s business. I mean who can blame us.. this rabbit is sweet, chewy, and just plain YUMMY! It’s just too bad the candy company went through a time of ‘melamine contamination’. It must be tough regaining consumer’s confidence…otherwise this candy could easily be every kid’s best friend, hahahaha
OBLEAS DE CAJETA
(Leche de Cabra/Goat’s Milk)
Obleas de Cajeta
Oblea (wafer) Cajeta (caramel filling)
Obleas de Cajeta are thin wafers (as thin, or even thinner, as the host Catholics receive at communion) with a caramel filling.
This is what they say on their product description on Amazon:”A delicate and exquisite product of the creativity of our candy ancestors. The classic flavor of the “cajeta” gives life to this delicious treat. The crispy flour wafer is typical of the Mexican culture and is very common in the region.” (Info Source)
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Oblea de cajeta is my favourite Mexican delicacy that if anyone I know visits Mexico, I always request that they bring home some obleas for me. Recently, my Mexican friend Janet here in Singapore, went home to Mazatlan and she brought back a bag of Coronado’s for me. Te agradezco de todo corazón, Janet!
I thank you with all my heart!
A polvorón (From polvo, the Spanish word for dust; Cebuano: polboron; Tagalog: pulburon) is a type of heavy, soft and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts. They are produced mostly in Andalusia, where there are about 70 factories in that are part of a syndicate that produces polvorones and mantecados. Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula as well.
Polvorones are popular in all Spain and ex-Spanish colonies in Latin America, as well as the Philippines, during the Christmas period. Traditionally they were prepared from September to January but are now available all year round.
The Philippine Polvorón uses a large amount of powdered milk which is left dry. It uses butter or margarine instead of lard. In the Philippines, a number of local variants on the traditional polvorón recipe have been made. Well known variants include polvorón with casuy (cashew nut), polvorón with pinipig (beaten young green rice, similar to crisped rice) and polvorón with moringa leaves. Strawberry, chocolate, peanuts and cookies-and-cream polvorón also exist.
My favourite polvorón is that made by Goldilocks. There was a time, believe it or not, when Golidlocks products were only available in Manila. So the only way you could have a taste of this delicious polvoron was when somebody in the family traveled to Manila..otherwise it was just a dream. These days, Goldilocks has branches throughout the country and we can now order on line.
Brazilian MILK CANDY
“There’s more to it than good candy!” -Star
Japanese milk candies have an appealing, tongue-coating sweet-creamy texture that gives a mouthfeel similar to eating vanilla ice-cream. The packaging on Japanese milk candies often mention Hokkaido, a region in Japan associated with “wholesome milk and butter”—in other words, a Japanese Wisconsin.
Fujiya Peko pineapple milk candy:
“like a bite-size smoothie”
Morinaga Black Sugar Caramel:
“a taffy texture and a dark molasses taste
Glico Gaba Milk Chocolate:
(GABA is an amino acid supposed to reduce stress)
Meiji Chelsea Yogurt Scotch:
“tangy, creamy, unexpected.”
Melon Milk Candy
Here are what people are saying about Milkita:
“If you like honeydew,
you will really enjoy this unusual candy. ”-SRT-6
“Chewy like tootsie roll
with a wonderful dreamy sweet taste”-Lena
“They are quite soft and full of flavor. ”- Patrick
“I love anything melon flavored and this is sooo great!”-Teresa
“To each (kid) his own (candy)…
just remember that although the candy maybe of milk,
the teeth may be permanent.
So don’t forget to brush your teeth
after your yummy treat!”