Buntil: Leaf-Wrapped Roll
Cassava or taro leaves filled with spiced grated coconut and sometimes fish or shrimp, wrapped into parcels and simmered in coconut milk.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 10 cassava or taro leaves
- 200 g grated coconut
- 100 g dried shrimp (dried shrimp)
- 5 shallots
- 3 garlic cloves
- 5 red chilies
- 2 cm galangal
- 400 ml coconut milk
- Salt and sugar to taste
👨🍳 Instructions
- Blanch cassava leaves until pliable.
- Grind shallots, garlic, chilies, and galangal.
- Mix grated coconut with spice paste and dried shrimp.
- Place filling on each leaf and fold into parcels.
- Arrange parcels in a pan.
- Pour coconut milk over the parcels.
- Simmer for 20-30 minutes until coconut milk reduces.
- Serve with steamed rice.
❓Frequently Asked Questions
What is Buntil: Leaf-Wrapped Roll?
Cassava or taro leaves filled with spiced grated coconut and sometimes fish or shrimp, wrapped into parcels and simmered in coconut milk.
Where does Buntil: Leaf-Wrapped Roll come from?
Buntil: Leaf-Wrapped Roll originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Buntil: Leaf-Wrapped Roll difficult to make?
Buntil: Leaf-Wrapped Roll requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Buntil: Leaf-Wrapped Roll?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How can I adjust the spiciness of Buntil: Leaf-Wrapped Roll?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Buntil: Leaf-Wrapped Roll?
Store leftover Buntil: Leaf-Wrapped Roll in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
🍽️You Might Also Like
🗺️More from Indonesia
🥘Recipes Using Similar Ingredients
← Previous Recipe
Botok: Steamed Coconut Dish
Indonesia
Next Recipe →
Pepes Ikan: Steamed Fish in Banana Leaf
Indonesia
Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.