How to Make a Kansui Powder Substitute

Using Only Baking Powder

 
Ryan Goodwin avatar
Ryan Goodwin Published on 02/06/2018, viewed by 964

Sometimes a recipe calls for an alkaline ingredient. This is the case with ramen noodle dough. It's the alkalinity of the dough that contributes that characteristic ramen snap, as well as it's egg-like color and flavor. In Japan, kansui powder is a somewhat common alkaline ingredient. But if it's not available in your area, you can get a good substitute by heating baking soda.

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