Kuchinta

I have been hesitant to make kuchinta because of the lye water which i kept seeing in the ingredients. I never did bother to check what is the essence of such in the product until I found out that it makes the kuchinta chewy.  But looking at this lye water, I see clear hydrogen peroxide instead  with the perception in mind I never did attempt to use it not even on kuchinta, though I purchase this item thrice in a row.  Now I realized those using lye water as ingredients just have plain flour with it. Those without, uses cassava starch, so I thought cassava is much healthier and definitely safe to use than lye. The textures of the ones using lye versus of that using cassava is  unnoticeable. So I highly recommend this recipe instead.