PICHI LALA HOW TO

Wary of using commercially made lye water? Good news is it’s pretty easy to make at home using baking soda. Just make sure you’re buying lye water that’s especially formulated for cooking.Īnd even then, treat your bottle of lye water with care because it’s dangerous when consumed in large amounts and can cause severe corrosive burns to the throat, oesophagus and stomach with permanent damage if swallowed. I can usually find lye water in our local Asian supermarket but it’s also available in Amazon. In the Philippines, lye water is most often called lihia or lihiya but across Asia it’s known as kansui. It’s also a main ingredient in kutsinta, another Filipino delicacy.

It’s most often used in making traditional ramen noodles, giving them that distinct, springy, chewy texture. Take out the pandan leaves and allow the pandan water to come down to room temperature before usingįood grade lye water is an alkaline solution that contains 80% potassium carbonate and 20% sodium bicarbonate (or baking soda).Bring down to a simmer for about half an hour or until you start to smell that lovely pandan smell.Place a bunch of pandan leaves in a pot with water, then bring to a boil.Pandan water is simply water infused with pandan.

PICHI LALA HOW TO

Here are some cooking tips and answers to your frequently asked questions to make this pichi pichi recipe that much easier! How to make pandan water

Roll the pichi pichi in grated coconut or grated cheese and enjoy! Pichi pichi cooking tips and recipe FAQs

Pichi lala