Sugarcane is the main source of sucrose which is used to make sugar. You can buy sugar cane in raw cane form from any department store and munch on the fiber of this sweet plant. Learn how to properly prepare and eat this unique ingredient so you can enjoy it to the fullest.
Step
Method 1 of 3: Selecting Sugar Cane Stems
Step 1. Buy sugar cane at the convenience store
Find raw cane stalks at some department stores. Search in the produce section.
- Go to a department store, market, or shop that sells fresh produce.
- It's easier to find sugarcane in places that are known to grow it, usually in temperate climates. In West Java, for example, in the Cirebon area.
Step 2. Identify the sugarcane
Look for long stalks of raw sugarcane. Products sold in stores are hard, leafless stems, usually less than a meter in length.
- People generally recognize sugarcane by its bamboo-like shape with ribbed stems that are green to brown in color.
- Sugarcane stalks are about 5 cm in diameter with a hard outer shell.
Step 3. Choose healthy and sweet stems
Look for the best quality sugarcane stalks by checking the color, weight, and moisture content of the stalks and flesh inside. Look for the best cane stalks out there to get the best taste.
- Choose light green stems that fade to yellow with reddish-brown patches. Avoid those that are white, cracked, or blackened in some areas.
- Weigh the sugar cane to feel its weight. Choose leaner, heavier stems-instead of fatter, lighter stalks-to get more sugar cane moisture. Also, choose stems with longer joints to make them easier to cut and eat.
- Ask the produce saleswoman to cut the ends of the sugar cane for you, if possible. Choose sugarcane that is white inside, moist, and dense. Avoid sugarcane flesh that is dry and brown or red in color.
Method 2 of 3: Cutting Sugarcane Stems
Step 1. Cut a small part of the tip of the cane
Use a sharp knife and cutting board to remove a small portion, at least 2 cm, from each end of the stem. That way, the dried part of the previous cut will be removed.
- You'll need to remove the tough ends of the stems by cutting or carefully sawing them a few millimeters around the stem, then just snapping them off, not cutting the whole piece off.
- You may need to trim each end longer if the ends are very tough and dry and you can't get juicy meat.
Step 2. Cut the sugar cane into pieces
Divide the long stems into shorter, easier-to-handle pieces. Cut the stems about 15 cm long.
- It will be easier to cut parts of the stem between the thick cane nodes. But remember, the part between each book is the easiest to chew or use for other purposes. So, keep the shape intact.
- You can also split the cane into two, four, or smaller pieces to make it easier to eat. Do this before removing the outer shell, or after if this is easier to do.
Step 3. Peel off the outer layer
Stand a piece of sugarcane at one end and split it down to remove the outermost layer of the stem. That way, the hard and green parts that can't be chewed are removed.
- Cut about 1 mm from the edge or at the point where the tough green skin meets the white flesh.
- You can peel the outermost layer of the stem by hand after cutting the ends off, depending on how easily the sugar cane peel peels off the flesh.
Method 3 of 3: Chewing Sugarcane
Step 1. Chew sugarcane fiber to release its sweetness
Put a small piece of peeled sugar cane in your mouth to chew. By chewing the fibrous sugarcane flesh, which is called bagasse, the sweet taste will come out.
- You can also try squeezing or crushing sugarcane stalks to remove the sweet juice, but it may be difficult to do this or collect the juice to drink.
- Once you've chewed the fibrous part and removed all of the sweet juice, remove it from your mouth and throw it away.
Step 2. Use the cane stalk as a stab
Cut the peeled sugar cane into small sticks and use it to pierce fruit, meat, etc. This method will allow the sweetness of the sugar cane to absorb into the skewered food.
- Split the sugarcane into small sticks with a sharp tip at one or both ends to use as skewers. You can also leave the tough skin on to make the puncture firmer for piercing tough food.
- Use cane skewers for desserts, such as fruit kebabs or to dip strawberries in chocolate. Or freeze the cane skewers to make it easier to use to skewer fish and meat and cook or burn the sweetness into the protein.
Step 3. Use the sugar cane as a kneading tool
Use the peeled cane sticks as a stirring stick for any drink. Sugar cane will give a natural sweetness to alcoholic and non-alcoholic beverages.
- Put the sugar cane into the unsweetened tea water. You can leave it in hot or cold tea for a few minutes to extract the sugar cane's sweetness or enjoy a gradual sweetening as the stir bar is turned over time.
- Use a cane stirrer in rum-based cocktails such as a mojito or planter's punch for a subtle sweetness.
Warning
- Do not swallow sugarcane fiber while chewing it. Discard the sugarcane fiber after the sweetness is gone.
- Wash the cane stalks before you eat them to remove any dirt or contaminants that may have stuck to them.
- If you are a child, ask an adult for help when using a knife.
