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Home Culinary Arts

What Is Lye Water?
In crafting and creating our food, we might sometimes forget the fascinating
processes behind it all. There truly are a lot of forces at work getting our bread
to rise, or attaining that perfect crisp to our chicken when we fry it. This is why
we also can’t forget about certain ingredients that may seem…
by: vanjo merano 6 comments published: 8/5/21
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In crafting and creating our food, we might sometimes forget the fascinating
processes behind it all. There truly are a lot of forces at work getting our bread
to rise, or attaining that perfect crisp to our chicken when we fry it. This is why
we also can’t forget about certain ingredients that may seem inconsequential
at first or forgettable. Most times, we end up remembering the components
that add a great deal of flavor or protein
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to our dish. But ingredients like Lye
water, also known as Lihia in Filipino, are part of what ties the entire dish
together. 
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You might have heard of this in various rice cake or kakanin recipes, as it really
is a staple in some of these dishes. And
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while it might not initially shine as a
component in your ingredient list, it plays a vital part in the baking or cooking
process. Lye water is responsible for that wonderfully gooey and sticky texture
that distinguishes the taste of rice cakes from so many other desserts. What
would your kutsinta be without that signature stickiness that makes it so
delicious? 
But before we delve into some other recipes we use this with, let’s get to the
basics of what lye water actually is. 
What is Lye water:
This is actually a food-grade alkaline solution that manufacturers create by
dissolving lye in water. It is transparent, and essentially looks a lot like water.
But don’t be fooled by its appearance, as it actually has a great deal of
functions that make it unlike water. Firstly, it can give food a yellow color, and
has functions in providing tint for your meals. This is where your ramen noodles
may be getting its unique yellow color. 
Lye water can also neutralize acid content in food, as well as give a bit of an
alklaline flavor to your dish. Another important role of this ingredient is curing
food like pretzels, bagels and olives. This is also essential in giving pretzels a
nice and brown surface by treating its exterior, and also making it crunchier. 
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Considering how important it can be to some recipes, you might be wondering
where to buy Lye water. Well, the bottled
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version of this can actually be bought
in grocery stores or in the palengke or wet market in the Philippines. Because
of how often we also like to make kakanin, it shouldn’t be too hard to find in
local stores. But if you live outside the country, you might be able to catch a
glimpse of it in local Asian markets or stores. The ones sold are ready-to-use,
and usually are made of potassium carbonate and a white alkali salt that is
soluble in water for your recipes. 
But in the case that you can’t find it anywhere, or have simply run out of your
supply of it, don’t fret. There is actually something that you can make at home
that provides the same function, and is quite easy to make!
How to make Lye water of your own:
This isn’t necessarily one of the most popular ingredients that we use in our
dishes. But don’t be intimidated by perhaps the unfamiliarity of Lye water. A
homemade version is something you can actually whip up with just some
baking soda and water! There are a few methods for this too. We just need to
make sure to heat our baking soda so that we get a pretty strong alkaline
substance that can perform  the same duties as our original ingredient when
we integrate it with some water.
Making this by using a pot:
You can try the boiling method, which will involve placing 1 teaspoon of baking
soda and 4 cups of water in a medium pot. Make sure the pot is a bit deep.
This is to ensure that we don’t end up with the water overflowing later on. Now
with high heat, wait for this to boil for approximately 5 minutes. Make sure to
keep your eyes on this so that it does not spill over. After you’re done, you can
 wait for the mixture to boil,. And then pour
your
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homemade Lye water into an airtight
jar for later use. 
Making this by using the
oven:
You could also bake your ingredients to turn
this into a good Lye water alternative!
Simply preheat your oven to 120 °C. And as
you are waiting, use some aluminum foil to
line your baking tray. Then put the teaspoon
with baking soda on top of the foil, and
distribute it evenly. Now put this inside your
oven. Let this bake for approximately an
hour wherein the baking soda will start to have strong alkali. 
After this, you can take it out of the oven. But be careful not to touch the
mixture with just your hands, as this is dangerous to sensitive skin. Place this in
an airtight jar with caution, and make sure the powder does not get moisture
from air. And when you need to use it again, you can just incorporate 1
teaspoon of this baking soda you’ve baked to 4 teaspoons of water. Stir this
thoroughly, then feel free to use it with whichever recipe you’d like to get your
hands on!
But if you’re at a loss for what to cook with this, I’ve got some options for you.
Since you now have choices on your Lye water, whether it be store-bought or
homemade, it is time to explore the various recipes you can try out!
Recipes making use of Lye water for your
reference:
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Suman sa Lihiya
Scrumptious and sure to fill your stomach, Suman sa lihiya is a dish that you
really won’t want to skip out on. It is a rice cake that boasts a mild sweetness.
This makes it perfect with some brown sugar, white sugar or latik sitting atop
it. And as previously mentioned, despite being best known as a dessert snack,
it can be pretty hearty. This comes from our usage of heaps of glutinous rice.
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Of course, your supply of Lye water also comes in handy for this dish. This
helps give it that rich chewiness in texture.
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Now you might have had your fair
share of this from seeing them sold practically everywhere in the Philippines,
but it would be great to make some of your own! Not only would you get to
have it at its freshest and most delicious, but it only uses few ingredients for
your convenience. All you will be needing is glutinous rice, Lye water, a banana
leaf, and water. Sharpen your cooking skills by trying your hand at some Suman
Sa Lihiya!
Kutsinta
And if you are craving some mighty tasty kakanin with a bit more sweetness
and hints of a smoky or coffee-like flavor, this is the recipe for you. Kutsinta is
definitely a fan favorite because it holds a distinguishable flavor compared to
some other rice cakes. Other than its appealing sugariness, it has a unique
taste brought by a nice amount of brown sugar.
Another fantastic part about this recipe is how easy it is to make. You will
essentially be mixing and steaming, and you’ll be good to go! And by the end
of it, you’ll have 6 servings that your family and friends are sure to love.
Perhaps you could have it with some Suman sa Lihiya? After all, these two
make a beautiful pairing, and are two kakanin foods we definitely enjoy having
together! Just throw in your cold drink of choice, and enjoy some of this during
the afternoon. Make sure your guests are satisfied and happy for meryenda by
making some yummy Kutsinta!
Now even if Lye water is already pretty widely used in various recipes like the
ones mentioned above, there are still concerns about its safety. 
Is Lye water dangerous:
It is a pretty common misconception that lye water is not good for
consumption. But rest assured that thisX
is actually safe to have in your dishes.
This is because food-grade Lye water is not the same we use for industrial
purposes. There are other types that we use for cleaning and soap
manufacturing, but the food-grade kind definitely differs from these. As long
as you use it as indicated for your recipes, it is pretty much safe. However, you
should be careful to handle it properly. 
Do not swallow it directly from the container, as this can poison you or burn
your mouth. Also be careful not to let it splash onto your eyes or skin, as this
can also burn these areas. It would be important to go to the hospital if ever
this were to happen. Just be sure to use this wisely and safely!
Other tips on handling Lye water:
Considering how this can be a pretty strong ingredient that won’t be safe for
consuming on its own, you should also be mindful of how you use it in your
recipe. Remember that going overboard with your Lye water, at least more
than what the recipe says, could lead to a bitter flavor in your dish. 
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Now if you instead are looking for less of the taste of this ingredient, you could
also try lessening the quantity of thisXby just a little. This could also work if you
want a lighter tint on your food like if you are making noodles. Also make sure
that it is out of children’s reach if you have any in the house. They may
accidentally drink the Lye water on its own. 
As for thoughts and questions about this ingredient, don’t hesitate to
comment below! I’d be happy to answer any queries you’ve got! And perhaps
we could also converse about some dishes you’d also recommend that use Lye
water.

Vanjo Merano
Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce
Filipino Food and Filipino Cuisine to the rest of the world. This blog was the
first step that he took. Read more...
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Vernie
posted on 5/31/19 at 2:48 pm
Is it true that lye water when mix to water can make a fine textured crashed
ice? Just like of Razon’s?
REPLY

Rose
posted on 1/21/18 at 8:50 am
Yung lye water po ba ay substitute Ng Lecinta?
REPLY

Emerita Dela Cruz

posted on 1/29/16 at 6:12 pm
where can i buy lye water?
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Paula Jean
posted on 3/21/15 at 2:44 am
Is there a substitute for lye water?
REPLY

Jenn Garr
posted on 5/26/15 at 3:21 am
Lye water is sodium carbonate mixed with water. Convert Baking Soda into
Washing Soda (sodium carbonate) by heating in oven @ 400F. for 1 hour. Be
careful sodium carbonate is caustic.
REPLY

Ailyne
posted on 7/10/15 at 12:52 pm
So glad to read this comment as I have difficulty finding lye water.
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