Buntil - Indonesian Coconut-Wrapped Delight

Ingredients

• 2 cups (200g) grated coconut 2 cups (200g) grated coconut
• 1 cup (100g) spinach, finely chopped 1 cup (100g) spinach, finely chopped
• 1 cup (100g) bean sprouts 1 cup (100g) bean sprouts
• 1/2 cup (50g) grated carrots 1/2 cup (50g) grated carrots
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• Salt to taste Salt to taste
• Banana leaves for wrapping Banana leaves for wrapping

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the grated coconut, chopped spinach, bean sprouts, grated carrots, shallots, garlic, turmeric powder, red chili, tamarind juice, and salt. Mix well until all the ingredients are evenly combined.
2. 2.
   Cut the banana leaves into rectangular pieces, approximately 8 inches in length.
3. 3.
   Place a spoonful of the coconut mixture onto the center of each banana leaf piece.
4. 4.
   Fold the sides of the banana leaf over the filling, then fold the top and bottom to create a neat parcel. Secure with toothpicks if necessary.
5. 5.
   Steam the wrapped parcels for about 20-25 minutes, or until the vegetables are tender.
6. 6.
   Remove the toothpicks and serve the Buntil while still warm.

Treat your ingredients with care...

• Grated coconut — Make sure to use fresh grated coconut for the best flavor and texture. If fresh coconut is not available, you can use frozen grated coconut, but make sure to thaw it before using.
• Tamarind juice — To make tamarind juice, soak tamarind pulp in warm water for about 10 minutes, then strain the liquid. Adjust the amount of tamarind juice according to your taste preferences.

Tips & Tricks

• If you don't have banana leaves, you can use parchment paper as a substitute for wrapping the Buntil.
• For added flavor, you can add a squeeze of lime juice to the coconut mixture before wrapping.
• Serve Buntil with a side of sambal, a spicy Indonesian chili sauce, for an extra kick of heat.
• Experiment with different vegetables and spices to create your own unique variation of Buntil.
• Leftover Buntil can be refrigerated and enjoyed the next day. Simply reheat in a steamer or microwave before serving.

Serving advice

Serve Buntil as a main dish accompanied by steamed rice or as a side dish alongside other Indonesian delicacies. Garnish with fresh cilantro leaves for a pop of color.

Presentation advice

Arrange the Buntil parcels on a platter, allowing the vibrant green of the banana leaves to shine through. Serve with a sprinkle of toasted coconut flakes on top for an added visual appeal.