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First Soak your Sticky Rice for 2 Hours over Overnight.
In a Pestle & Mortar add Thinly Sliced Lemongrass, Chopped Shallots, Desired Amount of Chili Peppers, Soak Sticky Rice, and Garlic.
Next Smash this into a paste.
Next bring a Pot of Water to a Boil and Cook your Canned Bamboo for 10 Mins.
Once completed. Strain and let it cool down. Follow by Shredding it with a Folk. Separate Hard End part with a Knife.
Next in a Mixing Bowl, add Shredded Bamboo, Rice Slurry Pepper Herb Paste Khao Bua, Ya Nang Extract, Dill Pak See, Shallots, and Rice Patty Herbs Pak Ka Yang, Scallions, and Kaffir Lime Leafs.
Season with Salt, MSG, Padaek Fermented Fish Sauce, Chicken Bouillon, Fish Sauce, and Desired Chili Peppers.
Let’s this Marinate for 30 Mins.
Next Place Desire Amount of Bamboo Mixture in the Center of the Banana Leaf.
Wrap in Banana Leaf or Aluminum Foil.
Lastly steam Cook for 20-30 Minutes.
Once Completed. Shut off the Heat.
Remove your Desired Amount of Mok Knor Mai from Steam Pot.
Let it cool down. Carefully open it to release the steam.
Once it’s cool down. enjoy with Sticky Rice, Jasmine Rice, Steamed Veggies and Herbs, and Pepper Sauces.