The Exploding Sponges in Your DessertThe science of turning milk into a silky pudding.

From the show

Kitchen Wellness Secrets

The creamy, delicate texture of Malabi comes from a powerful chemical transformation hidden within a simple ingredient. When heated, tiny cornstarch granules absorb liquid, swell, and burst, releasing molecules that form an invisible web. This microscopic network is what traps the milk, creating the smooth, gel-like structure of the beloved Middle Eastern dessert. It’s a delicious example of chemistry at work in the kitchen.