As they soak they release
a gelatinous layer that makes for a great pudding texture.
The fermentation process is robust due to the high sugar content and causes the formation of a thick
gelatinous layer on top known as SCOBY (symbiotic culture of bacteria and yeast).
Not exact matches
This happens when the outer parts of fiber become physically intertwined with liquids, forming an outter
layer of
gelatinous / viscous substance.