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| 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 withbunga telang |
Pulot Tartal,pulut tai tai orpulut tekan is aNyonyaglutinous rice dessert. Originating fromMelaka,Malaysia, it is also commonly served in otherstates in the country as well.
Glutinous rice (pulut) is steamed incoconut milk. The rice is then dyed blue withbunga telang (Clitoria ternatea). It is usually served withkaya as a dipping.[1]
It is different from, and often confused withnasi kerabu, which originated fromKelantan. Bothpulut tekan andnasi kerabu are dyed blue with the samebunga telang flower.
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