Pulot tartal facts for kids

Quick facts for kids
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

Pulut tai tai is a yummy dessert or snack from the Nyonya culture. It's made with a special kind of sticky rice called glutinous rice. This colorful treat comes from Melaka, a state in Malaysia. You can find it served in many other parts of Malaysia too!

How Pulut Tai Tai Is Made

Making this dessert is quite interesting.

• First, glutinous rice (which is very sticky) is cooked by steaming it.
• It's steamed in rich coconut milk, which gives it a creamy taste.
• After cooking, the rice gets its beautiful blue color. This comes from a natural dye.
• The dye is made from the bunga telang flower, also known as the Clitoria ternatea or butterfly pea flower.
• Pulut tai tai is usually served with a sweet dip called kaya. Kaya is a delicious jam made from coconut and eggs.

Pulut Tai Tai vs. Nasi Kerabu

Sometimes, people get pulut tai tai mixed up with another dish called nasi kerabu.

• Nasi kerabu is a different blue rice dish.
• It comes from a state in Malaysia called Kelantan.
• Even though they are different, both pulut tai tai and nasi kerabu use the same bunga telang flower to make the rice blue.