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Cooling Chinese Sugar Cane Drink

>> Sep 16, 2011


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 
cooled.




Here’s, an enjoyable cool drink for the family.


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2 comments:

Anncoo Sep 17, 2011, 9:26:00 AM  

My Popo also liked to make the 'Chook-Che Shui' for our family last time.

Malay-Kadazan girl Sep 20, 2011, 12:26:00 AM  

Interesting, I never knew this way to enjoy sugar cane!

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