Custards
Mok Pa
ໝົກປາ
Laos
Fish mixed with dill, lemongrass, shallot, chilli and padaek, wrapped in banana leaf and steamed until it sets like a savoury custard.
Original eatfuls sticker artwork
What it is
A closer look at Mok Pa.
Fish mixed with dill, lemongrass, shallot, chilli and padaek, wrapped in banana leaf and steamed until it sets like a savoury custard.
What to look for
Know it when you find it.
Dill is the giveaway that it is Lao rather than Thai. Unwrap it at the table; the fish should be set but still wet.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Mok Pa.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Kelantan, Malaysia
Akok
Akok is a Kelantanese baked custard made with eggs, coconut milk, flour and palm sugar.
Colombia
Arequipe
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Colombia's name for dulce de leche: a thick, creamy caramel of milk and sugar, slow-cooked for hours. Spread on bread, obleas, and used in desserts.
Lebanon
Ashta
قشطة
Thick clotted cream scented with orange blossom or rose water, used to fill nearly every Lebanese pastry and pudding.
Brazil
Baba-de-moça
A glossy Brazilian egg-yolk and coconut cream used as a spoon dessert and as a filling for cakes.
Vietnam
Banh Flan
Bánh flan
Vietnamese crème caramel, a silky steamed egg custard with caramelized sugar syrup, often served with crushed ice and strong black coffee.
Venezuela
Bienmesabe
A Venezuelan coconut cream cake of rum-soaked sponge layers, coconut-vanilla custard and a thick topping of Swiss meringue dusted with cinnamon.
Brazil
Bombocado
A rich baked coconut-and-cheese custard with a browned top, found in Brazilian pastry counters.
Piedmont, Italy
Bunet
Piedmontese baked chocolate-amaretto custard pudding with amaretti and cocoa, set in a mold and turned out. Older than panna cotta.