Recipe

Asia → 🇰🇭 Cambodia → Siem Reap
Tuk Ampov (Sugarcane Juice)
Cambodian · easy · serves 4
prep 10 min · cook 0 min
~803 cal · 0g protein · 209g carbs · 0g fat (estimated, per serving)
🍽️
Glass of pale green sugarcane juice over ice
🇰🇭 Siem Reap
Across Cambodia, roadside vendors feed whole sugarcane stalks through hand-cranked presses, often with a kumquat or two tossed in, to make tuk ampov. The pale-green juice is intensely sweet and grassy, cut by the citrus and served over crushed ice — the drink that cools every Siem Reap afternoon.
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Ingredients
Serves 4 —
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4 cups fresh sugarcane juice
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4 kumquats or lime
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to serve crushed ice
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1 pinch pinch of salt
Instructions
1
If pressing your own, feed peeled sugarcane through a juicer to extract the pale-green juice.
2
Squeeze in the kumquat or lime juice and a tiny pinch of salt to balance the sweetness.
3
Stir well and taste.
4
Pour over plenty of crushed ice and serve immediately, as it oxidizes quickly.
Cambodian roadside tradition.
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🌏 While it simmers — know your destination
📍
Siem Reap. Gateway to Angkor, home of the silkiest amok.
🗺️
Cambodia. Khmer kitchens of lemongrass, river fish, and Angkor legacy.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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