Cendol Pudding Layer:
• 1 pack of plain Bola Dunia agar-agar
• 350 g ready-to-use cendol
• 750 ml coconut milk
• 120 g sugar
• A pinch of salt
• 2 pandan leaves

Palm Sugar Pudding Layer:
• 1 pack of plain Bola Dunia agar-agar
• 300 g palm sugar (thinly sliced)
• 750 ml water
• 2 pandan leaves
• A pinch of salt

Pandan Pudding Layer:
• ½ pack of plain Bola Dunia agar-agar
• 65 ml coconut milk
• 2 tsp pandan paste
• 300 ml water
• 50 g sugar
• 1 tbsp cornstarch

Instructions:

1. Cendol Pudding: Add all ingredients (except cendol) into a pot. Cook over medium heat until it boils. Turn off the heat and let the steam subside.
2. Pour the mixture gradually into molds, layering with cendol to keep it in place and prevent it from spreading. Let it set until a skin forms on the surface.
3. Palm Sugar Pudding: Place all ingredients into a pot. Cook over medium heat while stirring until it boils. Let the steam evaporate, then pour slowly over the first layer using a spoon. Allow it to set.
4. Pandan Pudding: Mix all ingredients (except pandan paste) in a pot. Cook over medium heat while stirring until it boils. Turn off the heat, add pandan paste, and stir until the steam subsides. Once slightly cooled, gently pour over the previous layer in the mold.

Recipe Source: https://cookpad.com/id/resep/16157593-puding-escendol?ref=search&search_term=puding%20cendol

Image Source: https://www.freepik.com/premium-photo/puding-pandan-cendol-pudding-dessert-from-indonesian-made-from-pandan-juice-rice-flour_24992616.html