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.

This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013)

Pulut tai tai/Pulut tekan

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

Preparation

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

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

External links

This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e