In a small saucepan, combine coconut cream and rice flour. Bring to a simmer, remove from the heat and set aside.
In a bowl combine the eggs, chicken, curry paste, soy sauce, oyster sauce and sugar. Mix well.
Using aluminium foil, make two sturdy and leak-proof bowls. Line them with the shredded cabbage and basil leaves. Divide the chicken mixture between the two bowls and top with the kaffir lime leaves and sliced chilli. Steam for 15 minutes.
Add the reserved coconut cream and steam one minute more. Serve in the bowls.