From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
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)
Created by Javanese
Serving temperature Hot or room temperature
Main ingredients Papaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk
  • Cookbook: Buntil
  •   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. ^ Badiatul Muclisin Asti & Laela Nurisysyafa'ah. Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke. Media Pressindo. ISBN 9789797880729.
  2. ^ Slamet Susanto (26 August 2010). "Ramadan's streets of culinary delights". The Jakarta Post. Retrieved 12 June 2015.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Buntil&oldid=825519493"
This content was retrieved from Wikipedia : http://en.wikipedia.org/wiki/Buntil
This page is based on the copyrighted Wikipedia article "Buntil"; it is used under the Creative Commons Attribution-ShareAlike 3.0 Unported License (CC-BY-SA). You may redistribute it, verbatim or modified, providing that you comply with the terms of the CC-BY-SA