The cream was made with 2 cartons of morinaga tofu, which I found in the Asian foods section of safeway/woolworths, vegetable oil, vanilla extract, caster sugar and a splash of soy milk. N.B. Make sure the blender is running while you pour in the oil.
I added the final touch by dusting it with a generous amount of cinnamon sugar.
|The end result. Photo: courtesy of K from In the mood for noodles|