Sugar Cane Flower, also known as Fijian asparagus in Fiji islands, or Telur Tebu in Indonesia. Its scientific name is saccharum edule hasskarl. Sugar cane flower looks like baby corn, it can be eaten raw or cooked.
One of my favorite dish is the sugar cane flower with creamy coconut milk. Heat up 2 tbsp oil in a wok pan, saute the sliced garlic, shallots, ginger, galangal, turmeric, lemongrass, chili paddy and onion until fragrant. Pour in the water and the coconut milk, bring to boil and season with salt. Add the sugar cane flower and simmer for about 3 minutes. Serve with rice. Simple, fast and yum!