Street Drink · Cane Press
Tuk Ampov (Sugarcane Juice)
Photo via Pexels/Unsplash — free for commercial use
Vendors run whole stalks through a hand-cranked roller press two or three times, feeding the crushed pulp back in until nearly every drop of juice is squeezed out.
Whole sugarcane stalks are fed through a hand- or motor-cranked roller press that crushes out the sweet juice, which is strained straight over ice and often finished with a squeeze of lime or a few kaffir lime leaves. Carts with the iron press bolted to a bicycle or cart wheel are a common sight at Cambodian markets and roadsides, especially in the midday heat.
Why it's made this way: Cambodia's sugarcane fields made the raw cane cheap and abundant, and the manual press turned it into one of the country's most common ways to cool down, sold by the glass from carts that need no electricity or fire to run.
Roughly what's in it
180kcal
0gprotein
45gcarbs
0gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Cambodia
Part of World of Street Food — 690 dishes from 118 countries.
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