上个周末本来约了朋友们在纽约聚餐庆祝春节，我就做了几罐的焦糖咖椰 打算带给朋友们. 怎知聚餐前一晚俊爹突然头疼得厉害，第二天一早去了急诊室，所以聚餐就没去成。冰箱里倒是因此多了好几罐的咖椰，家里还有一盒俊爹给我买的有机绿茶粉，因为带糖，我喝了一次就搁在那里了。一直想着什么时候拿来做个绿茶口味的甜点。
周末无事我就做了这个绿茶咖椰卷，考虑到抹的咖椰比奶油要甜腻，口感也比奶油湿润，所以我就在瑞士卷的配方上做了点调整，做比较干爽的蛋糕体。又因为焦糖咖椰的颜色是深褐色的，我把瑞士卷的皮烤成褐色，用了皮外卷的方法，这样卷起来和咖椰的颜色内外呼应，搭配得几乎天衣无缝呢！
I made a big pot of Caramel Kaya last weekend to bring to our Chinese new year gathering in New York. My husband N started having severe headache few hours before we head out, we had to cancelled the plan and rush to the doctor, we later learnt that he was hit by sever sinus and had to take a course of antibiotic.
So that is the prelude to the many bottles of Kaya sitting in my fridge, I did though send out a few to some friends who live nearby.
Since I also have a box of sweetened (Yucky!) organic green tea powder sitting in my pantry for a long time, I decided to make this Greentea Kaya Swiss Roll, it turned out really nice and my son A loves it!
