The Making of Otak Otak

I was at my usual vegetarian outlet having lunch when I noticed two ladies preparing Otak Otak (vegetarian style).  I understood from one of the ladies that instead of fish, they use tofu and that is mixed in a creamy paste of coconut milk, curry, spices and herbs, placed on a base of "daun kaduk" and wrapped in little packages of banana leaf and secured with a bamboo toothpick.  They're then ready for steaming. 

The result is a smooth little aromatic package of Otak Otak, best taken hot and with white rice.  I'm afraid I opened the package a little too hastily, so the contents are a little squashed!  I like it when there's a lot of "daun kaduk" inside.

 I have often wondered why this classic Nonya dish is called Otak Otak (meaning "brains").  Perhaps they are referring to the "brains" that created the recipe?