Buntil (Javanese Vegetable Rolls)

Buntil is a traditional Javanese cuisine, made from young cassava leaves with scraped coconut in it. It tastes so spicy, since the scraped coconut is seasoned with red pepper and other various spices. Its coconut milk broth makes Buntil is suitable served with Nasi (rice).

Ingredients:
100 gr young cassava leaves, boiled, drained
100 dried salty tiny sea fish (ikan teri)
300 gr young coconut, scraped
750 ml thin coconut milk
500 ml thick coconut milk
10 petai, sliced
1 bay leaf
2 kaffir lime leaves (daun jeruk)
4 red pepper, sliced (or used small chili/cabe rawit)
½ tsp salt

Spice, grind the following ingredients:
6 cloves of shallot
4 cloves of garlic
1 cm greater galingale
2 teaspoon coriander
6 red pepper
1 cm galingale
4 kaffir lime leaves (daun jeruk)
½ teaspoon prawn paste
1 teaspoon palm sugar

How to make it:

1. Mixed scraped coconut with ikan teri, petai and other grind spices.
2. Arrange 4-6 young cassava leaves, put 2 tablespoon of the batter on top of them, folded, wrapped and string tightly.
3. Put the wrapped of young cassava leaves in a pan, pour thin coconut milk, kaffir lime leaves, sliced red pepper, salt and cooked until the broth is less.
4. Add thick coconut milk, cooked until the spices absorb perfectly.
5. Served warm with Nasi.