- Start by making your banana leaf bowl. Cut your banana leaves into about 20cm diameter circles, you can just cut around a plate placed on top of a leaf.
- With your leaves all cut into circles, place two on top of each other, shiny side facing out, with the veins perpendicular to each other.
- Pick two spots along the edge of the leaves about 2cm apart. Fold these two spots over each other, forming an “N” shape and secure the leaves with a toothpick. Then do the same on the opposite side, and two more corners to get a bowl.
- Blend half of the fish together with the red curry paste, egg, palm sugar, and fish sauce until you get a fine paste.
- Add the coconut milk and the kaffir lime leaves to the blender and blend again to combine and set aside.
- Place the Thai basil leaves on the bottom of each of your banana leaf bowls and portion the rest of the chopped fish into each bowl. Then pour the blended fish custard into the banana leaf bowls.
- Mix the coconut cream with the rice flour, making sure you have a smooth slurry with no lumps. Add a spoonful of this mixture on top of the fish custard.
- Get your steamer ready, make sure the water is already boiling before placing the bowls of custard into the steamer and let them steam for 15-20 mins or until the custard has set.
- Remove from the steamer and serve hot with a steamed white rice.