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Alcoholic drinks from Sabah, Malaysia
Lihing is the clear, sweet rice wine of the Kadazan-Dusun and Murut of Sabah, the best known kind of tapai. Cooked glutinous rice is mixed with a dry starter called sasad and kept closed for about four weeks, while the liquid gathers in the rice. The wine is then filtered and bottled; tapai in the wider sense is drunk from the jar with the rice.
| Glutinous rice | Washed, soaked 30 min, cooked and cooled to 30 °C[koay2023] |
| Sasad, ground3.8 % of the rice weight (w/w) | Starter cakes of rice flour with plants such as chilli, garlic, ginger, pepper or tobacco[koay2023] |
| Starter | koji/qu/mold-starter: sasad (ragi), a dried cake of rice flour and plants |
Total time across the recorded steps: 28 days
What changes: Rice flour and plants are shaped into cakes, dusted with old starter and sun-dried
Rice flour is mixed with plant material and water, shaped into flat cakes or balls, coated with powdered sasad from an earlier batch, fermented briefly and sun-dried. Starters are sold as sweet, bitter-sweet or bitter. Output: dry starter cakes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lihing is the clear, sweet rice wine of the Kadazan-Dusun and Murut of Sabah, the best known kind of tapai. Cooked glutinous rice is mixed with a dry starter called sasad and kept closed for about four weeks, while the liquid gathers in the rice. The wine is then filtered and bottled; tapai in the wider sense is drunk from the jar with the rice. Made in 5 steps over 28 days. The longest step, close in a container and ferment, takes 28 days (Koay M. 2023). Rhizopus and Saccharomycopsis and Mucor and Wickerhamomyces do most of the fermenting.
| Main step | 28 daysReported[koay2023] | Close in a container and ferment |
|---|---|---|
| Temperature | 30 °CReported[koay2023] | Cool the rice and mix in the starter |
| Acidity | pH 3.6–3.8Measured[koay2023] | Close in a container and ferment |
Lihing is made only from glutinous rice, ferments for about four weeks and is filtered into bottles. Tapai, the collective name, can be made from non-glutinous or brown rice in about two weeks and is served cloudy from the jar with its rice.
Sasad starters carry opportunistic contaminants such as Kodamaea, so starters with defined microbes are recommended.
Hazards the sources name: Kodamaea ohmeri (possible opportunistic fungal pathogen, 1.44 % of the fungi in one sasad).
Every number is labelled with how it is known. How this atlas is made
Tapai is drunk by the Kadazan-Dusun and Murut at the harvest festival. Earlier accounts list several ways to drink it, from the clear lihing to sipping tapai through a thin bamboo straw from a jar topped up with water.
