Buntil Daun Singkong

Recipe Ingredients: 

• 200 g tempeh, flush with boiled water, 1 teaspoon salt coat, wrapped in banana leaves, leave overnight.
• 250 grams of young cassava leaves, dip the boiling water, drain.
• 1/2 young coconuts, grated.
• 150 gr banana chinese / lamtoro seeds.
• Salt and brown sugar

Fine materials:

• 6 red onions
• 5 cloves garlic
• 5 pcs red chili
• 1 teaspoon toasted coriander
• 1/2 tsp chopped kencur
• 1 tablespoon minced ginger

Coconut milk Coconut seasoning (mix So one):

• 500 cc coconut milk from 1 coconut
• 2 bay leaves lmbr
• 1 teaspoon salt
• 5 pcs red chilies, 5 cloves garlic puree with red
• 1 teaspoon toasted coriander

How to Make:  

1. Tempe in coarse mash. Mix with spices, grated coconut, banana china, salt and brown sugar. 
2. For cassava leaves into 5 parts. Layout of each section on a cutting board to the meeting.
3. Flatten 1-2 tablespoons mixed with cassava leaves cover tempeh, and tempeh mixture. Roll over, put the bay leaves, and wrapped in banana leaves. Steam 1 hour until cooked, let cool.
4. Enter the knapsack mature into seasoned coconut milk and cook over low heat 30 minutes. 
5.  Lift and serve.