Its existence has been documented since the reign of King Rama II, where it is mentioned in the Kap He Chom Khrueang Khao Wan poem.

Cho muang is regarded as an ancient royal dish and is often recognized by its carved flower-shaped appearance and indigo coloring from the anchan (butterfly pea) flower.

A seasoned meat filling, such as shrimp, fish, pork, or chicken, is fried with coriander root, garlic, and pepper until dry.

After the steaming process, the dumplings are sprayed with fresh coconut milk to honor their original creation as a sweet snack.

Because the delicate process of creating the intricate flower shape requires time-consuming craftsmanship, and due to the limited amount of time it can remain moist, cho muang has become rare to find in a typical Thailand market.

So, it looks like a woman that wears a purple shawl.The poetry of Jinwell II has content from a Thai poem called Kap He Chom Khrueang Kho Wan.