2. Squeeze the water out of sugarcane with a large sugarcane press, instead of using bagasse.

3. Put something that can absorb color into the sugarcane juice and decolorize the sugarcane juice. Non-decoloring sugar is yellow sugar.

4. evaporate the water in the discolored sugarcane juice, and the rest is sugar.

5. Break the candy into fine sand by machine.

It worked!