Cooling Chinese Sugar Cane Drink

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.