Cut the banana leaf into circles with a diameter of 5–6 inches, or approximately the size of your palm. Layer 2 circles on top of each other to create a sturdy base for your bowl.

Fold the edges of the leaves upward.

Keep the shape intact with staples or by threading small bamboo skewers or toothpicks through the leaves where they overlap.

Repeat and prepare all your banana leaf bowls.

Blend the fish into a smooth consistency with a food processor.

Transfer the mixed fish to a large mixing bowl and use your hand to knead in the red curry paste, kaffir lime leaves, fish sauce, palm sugar, and egg.

Lastly, add the coconut milk and thoroughly combine the mixture into a smooth consistency.

Place shredded cabbage on the bottom of your banana leaf bowls. Alternatively, you can use ramekin dishes or a hollowed out coconut shell.

Spoon a generous layer of your fish custard atop the cabbage.

Place your bowls in a steamer and steam for about 15 minutes, or until it puffs up and is slightly firm / jelly-like.

Mix rice flour with coconut milk in a mixing bowl.

Heat in a sauce pan over low-medium heat, stirring until thickened.

When the custard is done, spoon some of the thickened coconut milk on top of it and garnish with strips of kaffir lime leaves and sliced chilies. Serve with jasmine rice.