Lihing
.jpg) A commercially bottled lihing from the Tambunan District of Sabah, Malaysia | |
| Type | Rice wine |
|---|---|
| Other name(s) | hiing, kinomol, kinopi, linahas, and sagantang |
| Distributor | Borneo Trading Post,[1] Lihing Nilyn[2] |
| Origin | Sabah, Malaysia, (Interior Division, West Coast Division) |
| Alcohol by volume | 13% to 21%[3][4] |
| Colour | Yellow |
| Flavour | Sweet |
| Ingredients | Glutinous rice, sasad (yeast) |
| Variants | hiing, kinarung, kinomol, kinopi, linahas, sagantang, as well as tapai |
Lihing is a type of Malaysian rice wine that originates from the state of Sabah. It is made from "pulut", a glutinous rice, and is a traditional rice wine for the Kadazan-Dusun people,[5] especially among the Kadazan of Penampang District.[6] The rice wine is also referred as hiing (in certain Dusun dialects), kinarung, kinomol, kinopi, linahas, sagantang as well as tapai.[1] They are different from one another, but all are made from rice-based drinks. It is sold widely in Sabah including in some major hotels.
The wine is also usually used in the making of Tuaran mee and sup manuk lihing (lihing chicken soup),[7][8][9] and has recently been used to make ice cream as well as cocktails,[10][11] and served during the Kaamatan festival.[12]
Origin and background
[edit]The lihing has been an integral part of tradition among the indigenous Kadazan-Dusun,[13][14] who are associated with both lowland and upland paddy farming with rice as their main staple.[15] It is regarded as a variant of tapai,[16] although it diverges due to its fermentation process, which is longer, as lihing appearance exhibits greater translucency.[17]
Preparation
[edit]The key ingredient in the making of lihing wine is the pulut (glutinuous or sticky rice), which is mixed with a local yeast known as sasad.[18] The pulut is first being cooked and needs to be monitored properly to prevent it from being too soft or overcooked.[18] Once cooling, yeast is added, where it is then placed in a tajau (jar) or other earthenware.[18] It is fermented for around three months or longer, where the colour and taste will change significantly as well as the alcohol content, producing a strong result.[18] There are some taboos that have been passed for generations when making the wine, such as not swearing, fighting, talking badly and loudly while preparing it as well as not being allowed to touch any sour ingredients such as lemon fruit to ensure that the taste and quality of the wine are not affected.[19]
Gallery
[edit]
A close-up of the ingredients in the making of lihing.
Lihing (left) together with talak and sikat.
Three different types of rice being used to produce lihing, talak and sikat.
Distillation equipment to produce the three different types of rice wine.
A bottle of lihing.
References
[edit]- 1 2 Scholz, Herman. "Lihing - Sabah's Very Own Rice Wine". Flying Dusun. Retrieved 20 October 2016.
- ↑ "Lihing Nilyn / Neo Marketing". Sabah SME. Archived from the original on 20 October 2016. Retrieved 20 October 2016.
- ↑ Patrick, Tracy (17 January 2019). "Sabah's rice wine makers go exotic and eye expanding markets". FMT. Archived from the original on 17 June 2026. Retrieved 17 June 2026.
- ↑ "KINOMOL AND LIHING [Introduction and history]". National Department for Culture and Arts, Malaysia. Archived from the original on 18 October 2025. Retrieved 17 June 2026.
- ↑ Rowthorn, Cohen & Williams 2008, p. 97.
- ↑ Lim 2013, p. 307.
- ↑ Chan, Julia (13 April 2016). "A delicious primer to the many noodle dishes found in Sabah". The Malay Mail. Archived from the original on 17 June 2026. Retrieved 20 October 2016.
- ↑ Sim, Natasha. "Chicken lihing soup". Periuk. Archived from the original on 17 June 2026. Retrieved 17 June 2026.
- ↑ Regis & Baptist 2012, p. 173.
- ↑ "Giving the local dishes a boost". Daily Express. 28 July 2016. Archived from the original on 17 June 2026. Retrieved 20 October 2016.
- ↑ Binisol, Lorena (25 January 2026). "Young advocates for elevation of 'Lihing'". Daily Express. Archived from the original on 17 June 2026. Retrieved 17 June 2026.
- ↑ Goh, Roy (19 May 2016). "Nothing like Sabah's Kaamatan". New Straits Times. Archived from the original on 17 June 2026. Retrieved 20 October 2016.
- ↑ "Rice in Many Forms". New Sabah Times. Archived from the original on 9 May 2015. Retrieved 20 June 2026.
- ↑ Binisol, Lorena; Saludes, Mark; Monthienvichienchai, Peter; Nuchsuwan, Nattha (6 April 2024). "Raising a glass to tradition". Daily Express. Retrieved 17 June 2026 – via LiCAS.news.
- ↑ "Savouring Tapai and Lihing, Sabah's cultural rice wines". New Straits Times (Business Times ed.). 15 May 2024. Archived from the original on 17 June 2026. Retrieved 17 June 2026.
- ↑ "Lihing". TasteAtlas. Archived from the original on 17 June 2026. Retrieved 17 June 2026.
- ↑ Murphy (23 November 2021). "Tapai and Lihing, the Rice Wines of Sabah". MySabah.com. Archived from the original on 17 June 2026. Retrieved 17 June 2026.
- 1 2 3 4 Gomez, Colin (17 October 2025). "Lihing: Sabah's Hidden Gem Of Traditional Rice Wine". Palate Asia. Archived from the original on 17 June 2026. Retrieved 17 June 2026.
- ↑ NA, Ismail (28 January 2024). "Kenali 5 Jenis Arak Tradisional Warisan Masyarakat Sabah" [Get to Know 5 Types of Traditional Liquor from the Heritage of Sabah Community]. ILoveBorneo.my (in Malay). Archived from the original on 17 June 2026. Retrieved 17 June 2026.
Bibliography
[edit]- Rowthorn, Chris; Cohen, Muhammad; Williams, China (2008). Borneo. Lonely Planet. ISBN 978-1-74059-105-8.
- Regis, Patricia; Baptist, Judeth John (2012). Food Heritage of Sabah: A Cultural Perspective. Department of National Heritage, Ministry of Information, Communications and Culture Malaysia. ISBN 978-983-3862-19-1.
- Lim, T. K. (2 February 2013). Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits. Springer Science & Business Media. ISBN 978-94-007-5653-3.
Further reading
[edit]- How to Make Lihing on Flying Dusun
