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