Chocolate Crackles

4 cups cocoa pops 
(230g) icing sugar, sifted
1 cup (85g) desiccated coconut
3 tbsp cocoa 
250g Copha

Hainanese Chicken Rice

Two Excellent guides with step-by-step pictures can be found at Rasa Malaysia and Steamy Kitchen. 

Hot Cross Bun Pudding

6 hot cross buns

30g unsalted butter, softened

1 vanilla bean, split, seeds scraped

600ml thin cream

600ml thickened cream, plus extra to serve (optional)

Zest of 1 orange

4 eggs

170g caster sugar

Icing sugar, to dust

Nem Thinh

100g firm tofu

oil, for frying

60g cellophane noodles

140g carrot, cut into thin strips

140g kohlrabi, cut into thin strips

1 pinch of sugar

1 tsp salt

¼ tsp freshly ground black pepper

2½ tbsp roasted rice flour

1 small iceberg lettuce, shredded

½ handful holy basil leaves

½ handful coriander leaves

24 rice paper wrappers

Boston Cream Pie

Custard Filling

Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Refrigerate overnight.

Rhubarb Quick Bread

Compote 
6 cups fresh chopped rhubarb, washed
1/2 cup fresh orange juice
1/2 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes. Remove from heat, cool.

Banana Streusel Cake

FOR THE STREUSEL TOPPING AND CENTER

1 3/4 cups all-purpose flour

1 cup packed light-brown sugar

1 1/4 teaspoons ground cinnamon

Coarse salt

1 1/2 sticks cold unsalted butter, cut into small pieces

1 1/2 cups coarsely chopped toasted pecans

FOR THE CAKE

1 stick unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

Coarse salt

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup coconut cream

Squeeze of Lemon

1 1/2 cups mashed ripe bananas (about 3)

3/4 cup unsweetened shredded coconut