In Filipino foods, Lye Water is an essential ingredient used in traditional recipes. It is a mineral alkaline solution that helps improve the texture and appearance of various dishes.
Uses in Filipino Foods:
- Puto (rice cakes): Lye water is added to give the rice cakes a soft, chewy texture.
- Kutsinta (sticky rice cake): It helps achieve the shiny, chewy consistency.
- Pancit or noodle dishes: Sometimes used to make the noodles more elastic.
- Bibingka (rice cake): Enhances the texture and helps achieve the desired fluffiness.
Description: Lye water in Filipino cuisine acts as a functional agent that enhances the elasticity and texture of rice-based foods and baked goods, contributing to their distinctive softness and shine.
INGREDIENTS: Water, sodium carbonate, sodium silicate.
For every 2 cups of flour/base, add 1 1/2 tsp- 3 tsp of lye water.
Store in a cool dry place, away from direct sunlight.
NUTRITION FACTS per 100g
- Energy: 0 kJ / 0 kcal
- Fat: 0g
- Carbohydrates: 0g
- Protein: 0g
- Salt: 0g
