“Lihing” (rice wine) the local Kadazan alcoholic beverage.
How to Brew Lihing
1. Firstly, you have to cook the glutinous rice. To brew a few bottles of Lihing, a “Sagantang” ( or about 3.5kg) of “Vagas” (rice) is normally required. Pour water with the ratio of one “Puut” (cup) of water to one puut of rice (1:1). Cook the water and rice mixture over a slow burning fire. Traditionally, the rice is cooked with “Suduvon” (firewood).
2. Once the rice is cooked, you spread it out on a “Kohintung” to cool. The Kohintung is a tray that is made from young bamboo strips and sometimes rattan.
3. The third step is to prepare the yeast while you wait for the rice to cool. The yeast typically comes in blocks from the local market so you have to pound the sasad until it become a fine powder.
4. When the rice has cooled sufficiently it is time to pour the sasad on to the rice. The rice and sasad must be mixed well or you might have trouble with the fermentation process.
5. The last step before fermentation is to dump the mixture into the “Bunduon” (ceramic jar). Once the jar is full, you will cover it with “Loun Timadang” (Tarap Leaves) and let it sit for a month.
Get started planning your personalized Borneo experience.