Lye water or Lihia sa tagalog is a type of food enhancer concentrate that is made from an alkaline strong liquid or a potassium carbonate solution. In some countries such as the Philippines, Lye water can be used in different recipes or Native Filipino Desserts such as Pichi-pichi, Kutchinta at Suman sa Lihiya. Lye water also makes kakanin elastic and gooey in texture. This food grade Lye water is a strong alkaline solution that is also used in various cooking processes such as curing and baking. It is used as a key ingredient in preparing kutsinta or pichi-pichi and also in Chinese moon cakes, bagels, pretzels, and ramen noodles, Lye water can raise the ph level of the dough for a richer colour plus add a springy texture. If you are out of lye water there are other alternatives you can consider to use in place of lye water in Kutsinta.
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Baking Soda Solution
One of your best substitutes for lye water in kutsinta is a baking soda water solution. If you are baking and in need of lye water but you are unable to find it or you do not have the time to go out and buy it the first and most appropriate substitute for lye water is a baking soda solution. You can use baking soda solution in place of lye water to create a solution that can be substituted for your lye in many baked recipes in addition to kutsinta. Also, making the baking soda solution is very easy since you will simply need baking soda, water, and a pot to boil the solution in. You only need to match the amount of water in this solution to the amount of lye water that your recipe requires. For every four cups of water, add one teaspoon of baking soda. Place your mixture in a pot and boil over high heat for 5 minutes or so. Ensure that your boiling water does not overflow because that will affect the concentration of the baking soda in the final product. Once your five minutes are up allow the mixture to cool. When the mixture is ready simply add to your recipe as desired.
Hardwood Ash
Another great substitute for lye water in kutsinta or any other food preparation is water boiled with hardwood ash. This water and ash combination may sound a bit odd but the mixture is one of the more traditional and effective methods of treating food. When preparing traditional masa harina in Mexican cooking, ash water is used in the process of nixtamalisation. The maize is first boiled in this ash water solution and then allowed to cool before grinding it into masa harina. Keep in mind that the type of ash needs to come from a hardwood tree to be useful in this process. To achieve the best quality you may also need soft water such as rainwater. Simply boil your ash in water for about half an hour and allow the water to cool while the ash settles to the bottom of the pot and carefully scoop out the lye water on top. You can consider straining the water if scooping it out seems a bit arduous.
Drawbacks
As mentioned already lye water is normally used for its alkaline qualities. As much as both the baking soda solution and hardwood ash water are alkaline they are nowhere close to the levels of lye water made with sodium hydroxide. It is important to keep in mind that while both make great home made substitutes for lye water in kutsinta you may find that they are not perfect replacements. These two mixes are not the best when it comes to pretzels. Also, lye water is used to harden the outside of pretzels but soda solution or hardwood ash may not give the desirable results. The lack of alkalinity means that these two mixes will not carry out the chemical processes that lye water can produce. Another drawback is that the hardwood ash solution has the disadvantage of providing you with water that is discoloured thanks to the use of ash. You are able to get rid of some of this pigmentation by filtering the ash water to catch all the ash particles. You can also get a subtle hint of ash which in many cases is not that strong enough to change the taste of your dish.
However, If you are in need of a lye substitute you have two ideal options that are available. Of the two the best option is the soda solution. It is much easier to make plus baking soda is readily available. The other option of boiling hardwood ash was normally done in traditional recipes that only used lye. Overall both substitutes are viable for most purposes but they are limited by not being as alkaline as lye water is.
Skip The Lye Water Completely
Although lye water is an essential ingredient in cooking you can make your kutsinta without any lye water. Also, the process for preparing your kutsinta is made easier. In order to prepare your kutsinta with not lye water you will need; a cup tapioca starch or cassava flour, a cup of flour, some brown sugar, and annatto powder. Dilute some water and a cup of grated coconut as well as grated cheese. In a bowl, you can combine the tapioca starch, flour and sugar and mix thoroughly until they are well incorporated. You can brush each mould with melted butter or cooking oil. Gently pour your mixture into each moulder. Place your mix into a steamer and cover it with tea towel before placing the lid. Doing that will prevent water from dripping onto the kutsinta. Afterward steam your kutsinta for about 15 minutes or so until the top is firm. You can then remove from the steamer, and let your dish cool for at least 10 minutes or. You can loosen or remove the kutsinta from each mould, and then roll it in a grated coconut or grated cheese.