Cooking: How to make miang kham

In a small frying pan over medium-low heat, toast the coconut flakes until golden. Remove from heat and cool.

Set out 12 small cups, such as egg cups or small teacups, on the counter to hold finished miang kham for serving.

To create each miang kham, make a cone from each leaf. Start with the pointed end downward.

Hold the leaf from the base with your less dominant hand and place your thumb on the centre of the leaf.

Using your free hand, pinch the two curves at the top of the leaf and bring towards the centre of the leaf.

Fold the bottom of the leaf around the pinched top, forming a cone. Hold the cone in your less dominant hand.

With your dominant hand, fill the cone with 1½ tsp (7 mL) of the coconut flakes, a pinch of shallot, 1 or 2 peanuts, 1 or 2 slices of lemongrass, and a pinch of ginger.

Spoon about 1½ tsp (7 mL) of tamarind sauce over top, and place cone in a cup to serve.

Repeat with remaining leaves to make 12 parcels.

Spice Level:

Dietary