Miang Kham is a sweet dish that is freshly prepared, usually at festivals. It is made of chaphlu leaves, but other kind of leaves are used as well. You then mix roasted coconut, shredded ginger, shallots, garlic, lime and chili and put it on the leave. It is then eaten rolled up and dipped in a palm-syrup-ginger sauce.
Sometimes it is made to eat on the spot, but it is also sold as take away, the ingredients then seperatly packed in plastic bags.
We tried it at a coffee shop at the Bang Nam Phueng floating market.
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