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Puding Cendol Susu (Eid Mubarak Mould)

Creamy layered milk pudding with cendol and gula merah base, made using Eid Mubarak mould. Perfect for Raya dessert or hantaran idea.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Course: Dessert
Cuisine: asian
Ingredients Method Notes

Ingredients
  

Layer 1 – Milk Cendol Layer
  • 600 ml fresh milk
  • 120 g sugar
  • 1 packet 10–11 g plain agar-agar powder
  • 350 g cendol
Layer 2 – Gula Merah Layer
  • 600 ml fresh milk
  • 120 g gula merah palm sugar, chopped
  • 1 packet 10–11 g plain agar-agar powder
For Decoration (Optional)
  • A small amount of milk pudding mixture
  • Chocolate paste for brown writing
  • Green colouring for detailing

Method
 

Prepare Milk Cendol Layer
  1. In a pot, combine milk, sugar and agar-agar powder.
  2. Cook over medium heat, stirring continuously until it fully boils.
  3. Turn off heat and let the steam reduce slightly (1–2 minutes).
  4. Add cendol and mix well.
  5. Pour into mould (fill about halfway).
  6. Let it set slightly at room temperature before adding next layer.
Prepare Gula Merah Layer
  1. In another pot, combine milk, gula merah and agar-agar powder.
  2. Cook until fully dissolved and bring to a boil.
  3. Gently pour over the slightly set cendol layer.
  4. Leave to cool completely before chilling.
Decoration (Optional)
  1. Take a small amount of milk pudding mixture and divide.
  2. Add chocolate paste for brown lettering and green colouring for details.
  3. Pour carefully into mould lettering before pouring main mixture if using special mould.
Chill
  1. Refrigerate for at least 3–4 hours until fully set.
  2. Unmould carefully and serve chilled.

Notes

 

  • Let first layer slightly firm before adding second layer to avoid mixing.
  • Always pour second layer gently using the back of a spoon.
  • Store in fridge up to 3 days.