📝 About This Recipe
Ais Tebu is the quintessential soul of Southeast Asian street food culture, offering a nectar-like sweetness that is both cooling and deeply restorative. Extracted from the fibrous stalks of noble sugarcane, this vibrant green elixir balances raw earthy notes with a clean, honeyed finish. This recipe elevates the humble juice with subtle infusions of ginger and calamansi, capturing the essence of a tropical afternoon in every chilled sip.
🥗 Ingredients
The Sugarcane Base
- 4-5 feet Fresh Sugarcane Stalks (peeled and cut into 6-inch batons)
- 1/2 cup Filtered Water (only if using a high-speed blender method)
Aromatic Infusions
- 1 inch Fresh Ginger (peeled and thinly sliced)
- 2 pieces Pandan Leaves (tied into a knot to infuse the glass)
Brighteners and Balancing Agents
- 4-6 pieces Calamansi Limes (halved and seeds removed)
- 1 pinch Salt (to enhance the natural sweetness)
- 12 leaves Fresh Mint Leaves (for muddling and garnish)
For Serving
- 4 cups Crushed Ice (freshly crushed for maximum chill)
- 4 pieces Sugarcane Swizzle Sticks (thin strips for garnish)
👨🍳 Instructions
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1
Begin by thoroughly scrubbing the exterior of the sugarcane stalks under cold running water to remove any debris or natural wax.
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2
Using a heavy-duty chef's knife or a cleaver, carefully peel away the tough, woody outer skin of the sugarcane until the pale, fibrous interior is exposed.
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3
Slice the peeled sugarcane into small 1-inch cubes or thin longitudinal strips to make them easier to process in a blender or extractor.
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4
If using a commercial-grade juicer, feed the stalks through according to the manufacturer's instructions, collecting the juice in a chilled pitcher.
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5
If using a high-speed blender, place the sugarcane cubes, sliced ginger, and 1/2 cup of filtered water into the carafe.
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6
Pulse on high for 60-90 seconds until the sugarcane is pulverized into a fine, wet pulp.
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7
Place a fine-mesh sieve lined with a double layer of cheesecloth over a large bowl and pour the blended mixture into it.
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8
Gather the corners of the cheesecloth and squeeze with all your might to extract every drop of the precious nectar, discarding the dry pulp.
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9
Stir in a tiny pinch of salt; this is the secret 'vendor's trick' to make the sweetness pop against the earthy base.
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10
Squeeze the juice of 1-2 calamansi limes into the pitcher, adjusting based on your preference for tartness.
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11
Bruise the pandan leaves slightly to release their oils and drop them into the juice for 5 minutes to infuse a subtle vanilla-like aroma.
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12
Fill four tall glasses to the brim with crushed ice, which is essential for the authentic 'Ais Tebu' experience.
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13
Pour the fresh juice over the ice, allowing it to swirl and chill instantly.
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14
Garnish each glass with a sprig of mint, a slice of calamansi, and a sugarcane swizzle stick.
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15
Serve immediately while the juice is frothy and ice-cold for the most refreshing flavor profile.
💡 Chef's Tips
Always use the freshest sugarcane possible; if the ends are turning red, the juice may taste fermented or sour. If you find the juice too sweet, dilute it with a splash of sparkling water for a refreshing fizz. To prevent oxidation (browning), add your citrus juice immediately after extraction to keep the juice vibrant green. Don't skip the pinch of salt—it acts as a flavor enhancer that balances the high glucose content. For a spicy kick, increase the ginger amount or add a tiny slice of red chili to the muddle.
🍽️ Serving Suggestions
Serve alongside spicy Malaysian Satay with peanut sauce to cut through the richness. Pair with a plate of oily Char Kway Teow to provide a refreshing, acidic contrast. Enjoy as a standalone afternoon pick-me-up on a hot, humid day. Serve in chilled copper mugs to keep the crushed ice from melting too quickly. Accompany with a side of spicy 'Keropok Lekor' (fish crackers) for a classic street food pairing.