Black Sugarcane, Water Chestnut, Red Date and Longan Sweet Soup

Why people make this soup

Most people in the West are familiar with green sugarcane juice, but fewer have encountered the purple-black variety — hei pi zhe, or black sugarcane. Black sugarcane is unusually high in iron compared to its green counterpart and has a warmer, more nourishing character. It is traditionally considered an excellent food for those with anaemia, and particularly valued by women after their monthly cycle to help replenish what has been lost. Paired with the classic blood-nourishing duo of red dates and longan — along with water chestnut for a little lightness and freshness — the result is a beautifully balanced sweet soup that is both genuinely delicious and gently restorative.

Method

1. Peel the black sugarcane, then cut or split into smaller pieces so the sweetness can be extracted easily.
2. Peel and rinse the water chestnuts.
3. Pit the red dates.
4. Combine all ingredients except the brown sugar in a pot with 1.8 L of water.
5. Bring to a boil, then simmer over medium heat for 30 minutes.
6. Stir in the brown sugar and cook until dissolved.
7. Serve warm. Both the broth and the ingredients can be enjoyed.

Nourilo’s Tips

The difference between green and black sugarcane is worth understanding: green bamboo cane (qing pi zhu zhe) is cool in nature, excellent for clearing heat, settling the stomach, and easing nausea — more suitable for summer use or for those who run hot. Black sugarcane is warmer and more nourishing, making it the better choice for a blood-replenishing tonic. Both varieties are available at Chinese or Asian grocers. This soup is warming by nature, so save it for after a sore throat or fever has fully resolved.