French
DeutschPulot tartal
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
| Course | Dessert; snack |
|---|---|
| Place of origin |  Malaysia |
| Region or state |  Melaka Penang |
| Serving temperature | Room temperature |
| Main ingredients | Glutinous rice steamed in coconut milk, then dyed with bunga telang |
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.
Preparation
[edit]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
[edit]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
[edit]- ^ "Pulut Tai Tai". 14 March 2015. Retrieved 11 August 2021.
External links
[edit]
 | This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it. |