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Title: Buntil  
Author: World Heritage Encyclopedia
Language: English
Subject: Javanese cuisine, Pepes, Anchovies, Botok, Indonesian cuisine
Collection: Foods Containing Coconut, Javanese Cuisine, Vegetable Dishes of Indonesia
Publisher: World Heritage Encyclopedia


Buntil in yellow turmeric and coconut milk spice
Alternative names -
Course Main course
Place of origin Indonesia
Region or state Java (Central Java and East Java)
Creator Javanese
Serving temperature Hot or room temperature
Main ingredients Papaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk
  Media: Buntil

Buntil is a traditional 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]

See also


  1. ^
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