Kara brought back White Rabbit candy from her visit to China. She gave me a small bag to try.
The candy starts off as very firm, becoming chewy as it warms up in your mouth. There’s an edible inner wrapping made of glutinous rice, which addes to the texture. The original flavor is very mild, milky and vanilla-y, and not very sweet. Interesting. I found out that the candy originated in Shanghai, and I find it reminiscent of the mildness of other Shanghai cuisine.
There were many flavors in the small bag Kara gave me, not just the original flavor. From what I can find out online, there are at least 16 flavors: Original plus Banana, “Brown creamy,” Chocolate, Coffee, “Cooling” (mint), Durian, Lychee, Maize (corn), Mango, Matcha, Osmanthus, Salty plum, Wasabi, Red Bean, Yogurt.
Some of the flavors I liked a lot. One of my favorite flavors was wasabi — it had just a touch of wasabi, not too spicy, a nice contrast to the underlying milky mildness of the candy. My other favorite flavor was what’s called “cooling” (what I’d call mint) — which also provided a nice contrast to the underlying flavor of the candy. Red bean was a little odd to my Western palate, but I did like the way it reminded me of dim sum red bean buns.
Other flavors I didn’t care for as much. Osmanthus was only faintly floral, and overall too bland for my tastes. Matcha didn’t work for me — I guess if you like boba tea this would be good, but I like my matcha unsweetened and with no milk.
The best thing about White Rabbit candy is its mildness. It’s not too sweet; by contrast, I find most American candy far too sweet. And the flavors are subtle, not overpowering like some American candies.
