Tenina.com's Hok Mo Pla



  1. Soak the rice in water for 2 hours.

  2. In a large bowl, mix all the seafood and zucchini together with 1/2 tablespoon of the nuoc mam cham, dill and half the shredded kaffir lime leaves.

  3. Divide this mix into the centres of 4 individual squares of baking paper (30 x 30 centimetres).

  4. In a small separate bowl, stir the rice flour into the coconut cream to form a homogenous paste, set aside.

  5. Place lemongrass in mixing bowl and mince 3 sec/speed 7. Scrape down sides of bowl and repeat.

  6. Add curry paste, coconut milk, 1 tablespoon nuoc mam cham and egg, then blend 15 sec/speed 5.

  7. Pour the sauce over each mound of seafood mix and top with a spoonful of coconut cream/rice flour mixture and some shredded kaffir lime leaves, firmly sealing each parcel as you go so the juices don’t run out. Place the packages seam-side up, 2 in the Varoma dish and 2 in the Varoma tray.

  8. Pour 1L water into the mixing bowl. Drain the soaked rice into the simmering basket and run under cold water before inserting it into place. Set Varoma into position and steam 18 min/Varoma/speed 2.

  9. Check that the sticky rice is cooked and keep warm. Check the seafood parcels, if still undercooked, steam for a further for another 3-5 min/Varoma/speed 3.

  10. Serve parcels immediately, slightly opened, and garnished with fresh red chilli julienne with the sticky rice on the side.

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