Botok

Botok

Unopened botok in banana leaves wrapping.
Alternative names	Bobotok, Botok-botok
Course	Main course
Place of origin	Indonesia[1]
Region or state	Central Java, Yogyakarta, East Java
Serving temperature	Hot or room temperature
Main ingredients	Grated coconut with various ingredients (tempeh, tofu, anchovy, fish, meat or mushroom) spiced and steamed in banana leaf
Variations	Buntil, Pepes, Otak-otak
Media: Botok

Botok or ꦧꦺꦴꦛꦺꦴꦏ꧀ (Bothok) (sometimes called Bobotok in its plural form or Botok-botok) is a traditional Javanese dish made from grated coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in the Javanese people area of Java Island (Yogyakarta Special Region, Central, and East Java.^[2] It has a soft texture like the mozzarella cheese and is usually colored white.

Botok seems to be a byproduct of coconut milk production, to save and reuse the grated coconut flesh that might be otherwise discarded. Commonly, the grated coconut flesh flakes are discarded after squeezing them to acquire the coconut milk. However, by cooking them in banana leaves with an additional mixture and spices, they can also be eaten as an additional dish. Another way to save the grated coconut residue is to saute them as serundeng. Today, however, to acquire tastier and richer taste, many recipes insist on using only freshly grated coconut flesh that still contains coconut milk. Botok is typically consumed with rice.^[3]