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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

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

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

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

External links


Malaysian cuisine by ethnicity
Categories