Homemade Lye water (Kansui)
User Reviews
5
66 reviews
Excellent
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Prep Time
2 mins
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Additional Time
1 hr
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Total Time
1 hr 2 mins
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Cuisine
Chinese
Homemade Lye water (Kansui)
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Homemade Lye Water (Kansui) is prepared by baking baking soda in an oven to transform it chemically, then mixing the baked soda with water. This alkaline solution is commonly used in Asian cooking for noodles to achieve their characteristic texture and color.
Description
This recipe involves spreading baking soda evenly on a foil-lined baking tray and baking it at a low temperature (120°C/250°F) for one hour. The baked baking soda is then allowed to cool and stored in an airtight container. When needed, it is mixed with water in a ratio of 1 part baked baking soda to 4 parts water to produce lye water (kansui).
Utilizing lye water in cooking, especially in noodle recipes, modifies texture by firming and brightening dough. Because of its strong alkalinity, care is needed in handling to avoid direct skin contact with the dry baked soda and to prepare only the needed quantity of solution at a time for safety.
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Ingredients
- baking soda
- water
Instructions
- Preheat the oven to 120°C (250°F).
- Cover a baking tray with tin foil (aluminium foil). Spread an even layer of baking soda over the foil.
- Put the tray into the preheated oven. Bake for 1 hour.
- Leave to cool naturally then transfer to an airtight container (see note 1).
- When needed, mix 1 part of baked baking soda with 4 parts of water (see note 2). Use the solution in recipes for your desired dishes.
Notes
- Handle baked baking soda carefully; avoid touching it directly with bare hands due to its alkaline nature.
- Mix the lye water solution in small batches when ready to use, instead of making large quantities ahead, to ensure freshness and safety.
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User Reviews
Overall Rating
5
66 reviews
Excellent
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