📝 About This Recipe
Originating from the heart of Central Java, Buntil is a rustic masterpiece that showcases the incredible versatility of traditional Indonesian ingredients. These delicate parcels consist of a spiced, savory grated coconut and anchovy filling wrapped in tender papaya or taro leaves, then slow-simmered in a rich, turmeric-infused coconut milk gravy. Each bite offers a complex harmony of umami, sweetness, and a gentle heat, making it a beloved comfort food for those seeking the true soul of Javanese home cooking.
🥗 Ingredients
The Wrappers
- 10-12 pieces Young Papaya Leaves (or Taro leaves) (cleaned and stems removed)
- Kitchen Twine or Bamboo Strips (for tying the parcels)
The Filling
- 200 grams Grated Coconut (use young/half-old coconut for better texture)
- 50 grams Dried Anchovies (Teri Medan) (washed and drained)
- 5 pieces Shallots (finely ground)
- 3 cloves Garlic (finely ground)
- 3 pieces Red Chili Peppers (seeded and ground)
- 1 tablespoon Palm Sugar (shaved)
- 1/2 teaspoon Salt (adjust to taste)
The Spiced Coconut Gravy
- 700 ml Thick Coconut Milk (freshly squeezed preferred)
- 8 pieces Shallots (for spice paste)
- 4 cloves Garlic (for spice paste)
- 4 pieces Candlenuts (toasted)
- 2 cm Turmeric (fresh, peeled)
- 3 cm Galangal (bruised)
- 1 stalk Lemongrass (white part only, bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 10 pieces Whole Bird's Eye Chilies (optional for extra heat)
👨🍳 Instructions
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1
Prepare the leaves by boiling them in water with a tablespoon of salt and a few clay leaves (optional) to remove bitterness until they are pliable. Drain and pat dry.
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2
In a mixing bowl, combine the grated coconut, dried anchovies, ground shallots, garlic, chili, palm sugar, and salt. Mix thoroughly until the spices are evenly distributed.
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3
Lay one papaya leaf flat on a clean surface. Place 2-3 tablespoons of the coconut filling in the center.
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4
Fold the sides of the leaf over the filling to create a neat rectangular parcel. Secure it tightly with kitchen twine or bamboo strips so it doesn't open during simmering.
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5
Steam the parcels for 20-25 minutes. This ensures the filling is cooked and the flavors are locked in before they hit the gravy.
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6
While steaming, prepare the gravy spice paste by blending shallots, garlic, candlenuts, and turmeric into a smooth paste.
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7
Heat 2 tablespoons of oil in a large pot. Sauté the spice paste, galangal, lemongrass, and bay leaves until fragrant and the oil begins to separate.
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8
Pour in the coconut milk slowly, stirring constantly to prevent the coconut milk from curdling.
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9
Gently lower the steamed Buntil parcels into the simmering gravy. Add the whole bird's eye chilies for a pop of color and spice.
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10
Simmer on low heat for 30 minutes, allowing the gravy to thicken and the leaves to absorb the rich flavors of the sauce.
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11
Season with salt and a pinch of sugar to balance the flavors. The gravy should be thick and slightly oily.
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12
Transfer to a serving bowl, remove the twine carefully if desired, and serve warm.
💡 Chef's Tips
To reduce the bitterness of papaya leaves, boil them with 'ampro' (clay) or guava leaves before using. Ensure the coconut used for the filling is 'half-old' (degan) so it remains juicy and doesn't become too fibrous. Always tie the parcels securely; if they leak, the gravy will become too gritty with coconut bits. If you cannot find papaya or taro leaves, collard greens or large kale leaves make an excellent substitute. Buntil tastes even better the next day after the flavors have fully matured in the refrigerator.
🍽️ Serving Suggestions
Serve with hot, fluffy jasmine rice or 'nasi liwet' for a complete Javanese experience. Pair with 'Tempeh Goreng' (fried tempeh) for added protein and crunch. Include a side of 'Kerupuk' (shrimp crackers) to provide a texture contrast to the soft parcels. Enjoy with a glass of iced 'Es Teh Manis' (sweetened jasmine tea) to balance the rich coconut flavors. A side of fresh cucumber slices helps cleanse the palate between bites of the savory gravy.