Starch Gelatinization 

Sugar makes the pudding tastier

the sugar is for the taste , it should be sweet since it is a dessert, though it is not too sweet , originally we use flower water , it gives a special taste for the dessert ( it is used in many Arabic desserts)

@@sewarkhaI thought you were demonstrating gelatinazation but it’s also a recipe!

@@alexwang982 yes , it is both a recipe and demonstration of the gelatinization process that happens in this dessert

@@alexwang982 It had already mentioned that the video gonna make blanc before the demonstration!

this was for a lesson about the gelatinization process

I'm sorry I missed your comment we use corn starch, I'm not familiar with cassava starch

Elliott Faure for the dessert ( it should be sweet dessert )

We took out almost all of our refined sugar.

did you use starch ? for me a lot of time i had to pour fast to glasses and still it coagulated before I finished pouring

@@sewarkha I meant the strength of the coagulate isn't as strong as the video picture shows.

@@user-yn3re7yv9x did you use corn starch? for me if i don't pour it in few minutes it starts coagulate fast , did you put it in the fridge ? it helps the process