| Buntil | |
| Country: | Indonesia |
| Region: | Central Java and East Java |
| Course: | Main course |
| Served: | Hot or room temperature |
| Main Ingredient: | Papaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk |
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]