Lye water

Where to buy it and how to make a lye water at home. Oh Yes! You can make your own lye water recipe for Kutchinta or Pichi pichi.

Kansui (lye water, alkaline solution, 枧水) - A introduction of kansui in cooking and how to make it by using baking soda and water.

Alkaline noodles like Japanese ramen and Chinese egg noodles are made with lye water to give it a springier texture. In the absence of lye water, learn how to substitute with plain baking soda.

How to make homemade lye water for use in recipes such as Pretzels and Mooncakes. Recipe with step-by-step photos.

INTRODUCTION As per Wikipedia, Kee Chang (碱粽）or lye dumpling or alkaline water dumpling are: “Jianshui zong (碱水粽): Meaning “alkaline water zong,” these are typically eaten as a dessert …

Pichi-pichi is a Filipino dessert made of grated cassava, grated coconut, sugar, water and grated of cheese. This pichi-pichi without lye water is another variation of pichi-pichy and it will make your cooking easier, even if you do not have lye water. This recipe will show you the hack on what you can use to achieve your favorite soft, fluffy, sticky and sweet pichi pichi without the need for lye water. Keep reading, try this recipe, and let me know how it went!

Lye water, called "lihiya" or "lihia" in Filipino, is an essential ingredient that changes the texture and color of many desserts.

Suman sa Lihiya is a traditional Filipino rice cake wrapped in banana leaves and infused with lye water (lihiya) for a tender, gooey texture.

Suman sa ibos is a simple kakanin recipe. This is pretty much the same as suman sa lihiya except that the later uses lye water