Buntil · Indonesian · Main Course
Buntil
Born in Indonesia
“Grated coconut and anchovies wrapped in leaves, braised in spiced coconut milk—a Javanese comfort dish.”
0 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention street-food accessible first
7 in 10 say it's worth it for the Ramadhan tradition
4 in 10 would come back the same week
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026
The story the reviews tell
Buntil wraps grated coconut and tiny teri anchovies in tender leaves—papaya, cassava, or taro—then braises everything in coconut milk until the leaves soften and the filling absorbs every spiced drop. It's a Javanese staple, the kind of dish you'll find simmering in home kitchens and sold from warungs and street stalls, especially during Ramadhan when families break their fast with its gentle, coconut-rich warmth.
What makes this version distinct
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. 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.
Signature elements
What people love
- street-food accessible
- Ramadhan tradition
- homemade and commercial versions
- aromatic coconut milk braise
Know before you go
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