Back
Homemade Lye water (Kansui)
5 from 66 votes

Homemade Lye water (Kansui)

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.

Prep Time
2 mins
Additional Time
1 hr
Total Time
1 hr 2 mins
Cuisine: Chinese

Ingredients

  • baking soda
  • water

Instructions

    Cup of Yum
  1. Preheat the oven to 120°C (250°F).
  2. Cover a baking tray with tin foil (aluminium foil). Spread an even layer of baking soda over the foil.
  3. Put the tray into the preheated oven. Bake for 1 hour.
  4. Leave to cool naturally then transfer to an airtight container (see note 1).
  5. 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.