Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp tamarind paste
- 2 cups mixed vegetables (carrots, green beans, cabbage, and spinach), chopped
- 1/2 cup rice flour
- 1/2 cup water
- 2 kaffir lime leaves, finely chopped
- 1 red chili, finely chopped
- 1 tsp vegetable oil
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a bowl, mix grated coconut, salt, sugar, and tamarind paste. Set aside.
2. In a separate bowl, mix chopped vegetables, rice flour, water, kaffir lime leaves, red chili, and vegetable oil. Mix well.
3. Take a small amount of the vegetable mixture and wrap it in a banana leaf. Repeat until all the mixture is used up.
4. Steam the wrapped vegetables for 10-15 minutes.
5. Once cooked, remove the banana leaves and serve with the coconut mixture on top.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Steam at medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 3g
Substitutions for ingredients:
- Grated coconut can be substituted with unsweetened coconut flakes.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add tofu or tempeh to the vegetable mixture for added protein.
- Use different vegetables such as zucchini or bell peppers.
Tips and tricks:
- Make sure the banana leaves are clean and free from any tears.
- Use a spoon to help wrap the vegetable mixture in the banana leaves.
- Serve with a side of sambal for added spice.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam for 5-7 minutes or microwave for 1-2 minutes.
Presentation ideas:
Serve on a banana leaf for an authentic look.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Serve with steamed rice and a side of sambal.
Suggested side dishes:
Serve with a side of cucumber salad.
Troubleshooting advice:
If the vegetable mixture is too dry, add a little more water.
Food safety advice:
Make sure the vegetables are thoroughly washed before use.
Food history:
Buntil Sayur is a traditional Indonesian dish that originated from Java.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve as an appetizer or as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian