Pulot tartal
From Wikipedia, the free encyclopedia
| 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.
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]
