Follow this hand-on recipe to whip up some buntil daun singkong (steamed coconut wrapped in cassava leaves) at home.
Kitchenesia.com - Cassava leaf is notoriously bitter, but is definitely worth a try. We suggest you to give a shot with Buntil Daun Singkong (steamed coconut wrapped in cassava leaves) recipe. The inclusion of coconut milk, tempeh, and some spices will surprassing its bitterness, yet adding savoury and sweetness to the food.
Eat it with a bowl of warm rice and fried fish, and you'll have the best possible eating experience.
Duration: 30 minutes
Yields: 10 servings
2 bunches of cassava leaves, boiled for a while
300gr grated coconut
200gr tempeh, chopped
2 tbsp salt
1 tbsp sugar
50gr river tamarind
100cm twine string, to latch cassava leaves together
Ground into a paste:
4 garlic cloves
8 shallots
6 chili peppers
1cm piece of galangal
1 piece of lemongrass, crushed
1cm piece of ginger
1 kaffir lime leaf
2cm piece of aromatic ginger
Ingredients for stock:
2 liters of coconut milk
6 red chili peppers
6 green chili peppers
2 bay leaves
2 piece of lemongrass, crushed
10 shallots, crushed
1tsp coriander
2tsp salt
6 ½ tsp sugar
1. Prepare a bowl. Put grated coconut, tempeh, river tamarind, sugar, and ground paste into the bowl. Blend well.
2. Put 6 cassava leaves into a stack. Take a spoonful of the mixture (of step 1) into the leaves. Fold right and left sides at equal distance to make a box. Tight both folds with twine string. Repeat this step.
3. Steam them on medium fire. After 30 minutes, remove from the steamer.
4. To make the stock, put all of the stock ingredients into a pot and boil for a while. Once simmering, put every buntil box into the pot. Remove buntil from the pot once the stock thickens.
