It's called differently. But there is a lump in the pudding. Not in pure jelly. Originally, pudding was an egg and milk dessert, which was mostly baked and soft, and sometimes referred to as dessert jelly. Needless to say, it was just some edible gelatin products, but now it is popular to call jelly pudding 2. I don't think the difference between pudding and jelly is like this: pudding is just an English transliteration, and the meaning of small dessert mostly refers to the kind of small cake baked with "small cups" filled with milk and egg batter. This is correct, but jelly is generally formed by adding agar (or similar substances that can solidify liquids) to fruit juice, fruit, sugar, etc. Personally, I think pudding is much better than pudding in terms of taste and health. The jelly raw material of pudding can be corn starch or tapioca starch. The pudding made of corn starch becomes frozen after cooling and stands upright after cutting. When sweet potato starch is used as jelly raw material, the pudding is soft, but the liquid raw materials are condensed together and cannot stand upright. Usually, when cake makers make pudding pies, they like to use corn starch and potato starch together, which can make the pudding pies soft and fluid.

Jelly, also known as jelly-loving, is a kind of healthy food with low heat energy and high dietary fiber because of its crystal clear appearance and soft and smooth taste. The raw materials for the production of jelly are mainly sugar, carrageenan, mannan gum, calcium, sodium and potassium salt. The colloid of jelly is formed by boiling mixed sugar of carrageenan and mannan, which is a marine algae plant, and mannan is a glucomannan extracted from Araceae plants. Both are natural plant polysaccharides and both belong to water-soluble dietary fiber.