Buntil

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]

Buntil

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

See also

• Food portal
• Indonesia portal

• Botok
• Pepes
• Krechek
• Gudeg
• Sambal jengot (hot spicy sauce made from grated young coconut)
• Serat Centhini, a cookbook written in 1824
• Laing (food)
• Sarma (food)