Mushroom Hor Mok Recipe
curry mousse in-a-jar with mushrooms, coconut cream, crispy rice cakes
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Ingredients
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Mushroom Hor Mok (curry mousse)
Crispy rice cakes
Garnish & assembly
Method
Mushroom Hor Mok (curry mousse)
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Cook mushrooms with curry paste
Add the mushrooms to the skillet and increase heat to medium-high. Cook 5–7 minutes until mushrooms release liquid and reduce. Add 2 tablespoons Thai red curry paste and stir to coat. Cook 1–2 minutes until fragrant.
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Combine with coconut and season
Reduce heat to low. Pour in 1 cup coconut cream and add 1 tablespoon fish sauce (or soy), 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Stir in sliced kaffir lime leaves. Simmer gently 3 minutes to meld flavors; remove from heat and let cool slightly.
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Blend to a smooth mousse
Transfer the mixture to a blender or use an immersion blender and puree until very smooth and slightly airy, about 30–45 seconds. If needed, add remaining 1/4 cup coconut cream to reach a mousse-like consistency.
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Steam or bake the mousse
Option A — Steam: Pour the mousse into small heatproof jars or ramekins (about 4–6 small jars). Place jars in a steamer basket over simmering water, cover, and steam for 12–14 minutes until the mousse sets but still slightly wobbly. Option B — Water-bath bake: Preheat oven to 325°F (160°C). Place jars in a deep baking dish and pour hot water into the dish to come halfway up jar sides. Bake 18–22 minutes until just set. Remove jars and cool slightly before chilling 10 minutes.
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Finish
Chill the jars briefly (10–15 minutes) so they firm up but remain warm for serving. Taste and adjust seasoning with a pinch more salt or fish sauce if needed.
Crispy rice cakes
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Cook glutinous rice
Rinse 1 cup glutinous rice under cold water until the water runs clear. Combine rinsed rice with 1.25 cups water in a small saucepan. Bring to a boil, then reduce to the lowest heat, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest 10 minutes covered.
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Form and dry cakes
While warm, transfer the sticky rice to a lightly oiled shallow tray. Using wet hands or a lightly oiled spatula, press the rice into a flat 1/4-inch thick layer. Sprinkle 1/4 teaspoon salt evenly. Cover with paper towel and refrigerate uncovered for at least 1 hour (or longer) to dry and firm — overnight for best results.
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Cut and fry
When dry, cut the compacted rice into small rounds or rectangles sized to fit atop jars (about 1.5–2 inches). Heat 1/2 cup vegetable oil in a shallow skillet over medium heat until shimmering. Fry the rice cakes in batches, 1–2 minutes per side, until puffed and golden-brown and very crisp. Use tongs to transfer to a paper-towel-lined plate to drain and cool. Season lightly with a pinch more salt while hot.
Garnish & assembly
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Serve
Serve warm or slightly chilled. The mousse should be silky and fragrant; crisp rice cake provides texture contrast. Leftovers: refrigerate jars covered up to 2 days; crisp rice cakes are best consumed same day.