My Dear Steemians friends,
Today I going to share on how to make the Kadazandusun famous Local brew rice wine called Lihing.
I remembered these steps by heart because when I was kid, at the age of 10, my mum taught me how to make it. I used to make it, sell it and get profit out of it so that I have pocket money for school.
Lihing is made using sticky rice or glutinous rice (beras pulut) because sticky rice produce more water. The process of making Lihing are simple.
First, clean and cook the sticky rice. After cooked, get a big tray to spread out the rice, then wait till it cool down.
Mix the rice with Sasad (traditional yeast), make sure all the rice is coated with the yeast powder. Then, get a clean jar, put the rice in and cover the jar.
Wait for 2 weeks or more and walla!...you can see the Lihing juice inside the jar. To get more juice wait for 2 months and you will get a nice sweet and addictive Lihing.
Taboo when making Lihing.
A woman that is having her time of the month cannot make Lihing because it will turn the rice wine sour.
When making Lihing, one cannot speak or think something bad or be too noisy otherwise the rice wine will turn sour.
Lihing is good and refeshing drinks for ladies especially during their time of the month. Just mix it with chicken soup or any soup. Its so delicious.. One bowl is not enough!
That’s all. Thank you for visiting my blog.
Please also see my other articles:
https://steemit.com/teammalaysia/@verasj/journey-of-the-mighty-lihing-fruit-cake-a6a60842e8694