Botok

Botok is a traditional Javanese dish made from grated coconut flesh that has already been squeezed of its coconut milk, often combined with other ingredients such as vegetables or fish, wrapped in banana leaf, and steamed into a soft, white, cheese-like preparation. It originated in the Yogyakarta Special Region and spread through Central Java and East Java, and appears to have developed as a way to use the coconut residue left over after extracting coconut milk rather than discard it, combining it instead with spices and other ingredients. It is commonly served today alongside steamed rice as a main course. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/