Pulot Tartal, pulut tai tai or pulut tekan is a Nyonya glutinous rice dessert. Originating from Melaka, Malaysia, it is also commonly served in other states in the country as well.

Pulut tai tai/Pulut tekan
CourseDessert; snack
Place of origin Malaysia
Region or state Melaka
 Penang
Serving temperatureRoom temperature
Main ingredientsGlutinous rice steamed in coconut milk, then dyed with bunga telang

Preparation

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Glutinous rice (pulut) is steamed in coconut milk. The rice is then dyed blue with bunga telang (Clitoria ternatea). It is usually served with kaya as a dipping.[1]

Similar dishes

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It is different from, and often confused with nasi kerabu, which originated from Kelantan. Both pulut tekan and nasi kerabu are dyed blue with the same bunga telang flower.

References

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  1. ^ "Pulut Tai Tai". 14 March 2015. Retrieved 11 August 2021.
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