I tried to make a Soy Cream swiss roll using the Soy Cream recipe from the Okashi book. It was a complete failure. The "cream" was too wet and soaked right into the cake. It also didn't really harden up, and had a REALLY strong tofu taste. =_________=
That was that....
And then, there was CNY!!! Hence, more new year goodies..... There wasn't enough pineapple jam so I couldn't make many pineapple tarts, but made more Kueh Bangkit. I thought putting more icing sugar would make it more melty (cos icing sugar is generally melty). I was wrong!!! The cookies were actually more crispy... Hahah!
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