 Buntil in yellow turmeric and coconut milk spice | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Central Java and East Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Papaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk |
Buntil is a traditional Indonesian-Javanese dish of grated coconut meat mixed with teri (anchovies) and spices, wrapped in papaya, cassava, or taro (or other similar aroids) leaves, then boiled in coconut milk and spices. [1] It is a favourite dish in Java, and other than cooked homemade, it is also sold in warungs , restaurants or street side foodstalls, especially traditional temporary market during Ramadhan, prior of breaking the fast. [2]
