1. mix coconut cream with the rice flour and bring to the boil, stirring until thickened. Remove from the heat and set aside to cool for topping.
2 Grind the Spice Paste ingredients in a blender or a mortar and pestle. Mix the Spice Paste with the fish, shrimp, squid, egg and fish sauce. Then add the coconut milk, a little at a time. Add half the basil and kaffir lime leaves and mix in.
3. Place one of the remaining basil leaves in the bottom of each cup or at the bottom of a heatproof baking dish, fill with the seafood mixture, cover adn steam for 15 minutes.
4. Remove the cups from the steamer, and top each one with a little of the boiled coconut cream, coriander leaves, kaffir lime leaf and sliced chili.
5. Return to the stamer, cook for 1 minute, then remove from the steamer