Hey everyone,
So I am currently planning to make mooncakes and the recipe I found calls for alkaline water which I thought “oh so it needs the electrolyte stuff,“ however it also stated that it was also known as Kansui. So looked that up and came to the conclusion that they are not the same thing. So I seen some of the posts on here dealing with Kansui and so I am thinking of going the baking soda in the oven route, however, it wants alkaline water/Kansui and not just the baking soda powder alone. I’ve looked but I personally have not found a clear ration of baking soda to water when making Kansui/alkaline water. Is there a usual ratio or an exact measurement when making it liquid? Thanks for reading.
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