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Home / All Recipes / Indonesian / Puding Lapis - Layered Pudding

Last updated: Feb 25, 2016 — Published: Feb 25, 2016 — By: Anita — 9 comments

Fun Indonesian layered agar-agar dessert with coconut milk, coconut palm sugar, and the fragrance of pandan leaves. Vegan friendly and gluten-free.

In Indonesia, all agar-agar creation are called pudding. The texture is more similar to jello than American style pudding, though not quite exactly like jello too, since our pudding is firmer and not chewy at all. And the good thing with agar-agar powder is it is made from seaweed, so it is vegetarian/vegan friendly. The Swallow Globe Brand agar-agar powder is what we always used, but it is difficult to find in the US, so I have been using Now Foods agar powder which you can buy online from Amazon.

Puding Lapis - Layered Pudding

Puding Lapis - Layered Pudding

This puding lapis is one of the most basic pudding recipe we have, and it is not difficult to pull of. The basic ingredients for the two layers are exactly the same, except that one is made with water, while the other with coconut milk. If you have no confidence to create the multi layered look, you can always just create a simple two layers, it will still look very pretty, and just as delicious. :)

Puding Lapis - Layered Pudding

Puding Lapis - Layered Pudding

5.0 from 5 reviews

Author: Anita Jacobson

Categories: Dessert Vegetarian

Cuisine: Indonesian

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Serves: 4

Print Recipe

Ingredients

  • 300 ml thin coconut milk (use 150 ml coconut milk from 1 can of coconut milk + 150 water)
  • 75 gram palm sugar
  • (3.5 gram/~ 2 teaspoon) agar-agar powder
  • 1 pandan leaf, knotted
  • 300 ml water
  • 75 gram palm sugar
  • (3.5 gram/~ 2 teaspoon) agar-agar powder
  • 1 pandan leaf, knotted

Instructions

  1. Place all pudding A ingredients in a small saucepan. Bring to a boil while stirring so everything is well mixed. Discard pandan leaf.
  2. Place all pudding B ingredients in another small saucepan. Bring to a boil while stirring so everything is well mixed. Discard pandan leaf.
  3. Pour a small amount of pudding A into a mold (or several molds) to make a thin layer, then place the mold (or molds) in the fridge for 2-3 minutes until slightly firmed up. Then pour a small amount of pudding B to make another thin layer, place in the fridge again for 2-3 minutes. Do this, alternating between pudding A and pudding B, until both are used up. Store in the fridge until fully firmed, about 1 hour. Serve cold.