As the weather is not easing up with hot dry spells and occasionally granted some scattered rain in the afternoons and some hazy days, my good neighbour, Popo J gave us some Sugar Cane (In Cantonese, “Chook-Cheh”) from her garden to boil to cool down our bodies.
The Sugar Cane stem is dark red-black. I chopped the stems into 5-6” in lengths, and scrapped off the sides. Chopped vertically through to smaller pieces to expose the inner fibres, then wash and clean thoroughly to remove any dirt.
Bring a large stockpot of water with the sugar cane submerged completely. Boil on low flame for 2 – 3 hours. Cool and strain. I did not need to add any sugar or rock sugar as it is sweet once
Here’s, an enjoyable cool drink for the family.