Keeping Culture Alive Through the Art of Lihing Making - by Lorena Binisol

A table of nine, a bottle of Lihing, and a journey of flavour discovery. The food pairing session turned out to be fun, engaging and full of delicious surprises.

A quiet village workshop recently turned into a vibrant cultural classroom, where tradition flowed as richly as the rice wine itself.

During a two-hour session held at Kg Pogun Tagazo, participants stepped into the heritage craft of making Lihing, the traditional rice wine of the Kadazan community. The experience was part of the Knowledge Transfer Initiative, a programme dedicated to preserving indigenous knowledge and passing it on to future generations.

The evening began with a meaningful sharing about our culture, before diving into the story of Lihing and its cultural significance within the community.

For the Kadazan people, Lihing is far more than a drink. It is a cultural heirloom. In earlier times when paddy farming sustained communities and harvests were abundant, surplus rice was transformed into this distinctive wine. Over the years, the practice evolved into a powerful symbol of identity, tradition, and communal celebration.

Adding a youthful spark to the session, eleven-year-old Lily Rose also tried her hand at the process, curiously exploring how Lihing is made.

A Taste of Heritage

The workshop allowed participants to observe the delicate fermentation process while learning the simple yet remarkable recipe: glutinous rice and yeast. Such minimal ingredients, yet capable of producing a wine deeply tied to cultural rituals and festive gatherings.

Following the demonstration, the session flowed into a traditional food pairing experience. Guests sampled Lihing alongside Linopot, hill rice wrapped in banana leaves, served with native condiments such as Tuhau, fresh fish, and Losun, a beloved local vegetable. The combination transformed the learning session into a full sensory journey through Kadazan culinary heritage.

Retired teacher Chin Soon Li reminisced about her childhood, recalling how her mother used to make Lihing back in Kuala Penyu.

Stories, Laughter and Rediscovery

As the evening unfolded, conversations bubbled up naturally. Many participants shared childhood memories of seeing their families make rice wine at home but never fully appreciating the craft.

Two medical doctors, Dr. Cedric Wee and Dr. Chong Mui Siang, joined the programme for the first time and found the experience both enjoyable and meaningful. With humour, Dr. Wee joked that with the Harvest Festival approaching in May, they might soon be making their own Lihing to celebrate.

Carolren also stepped in to try her hand at adding yeast to the pulut rice, a key moment in the Lihing-making process.

Retired teacher Chin Soon Li, whose mother is Dusun Tatana from Kuala Penyu, recalled watching her mother prepare rice wine years ago but never learning the skill. After attending the workshop, she felt inspired to reconnect with the tradition she once overlooked.

Dr Cedric Wee joined the session by trying his hand at the Lihing-making process for the first time, embracing the cultural experience

Writer Nova Renata described the session as a meaningful cultural journey, one that deepened her connection to heritage while sparking curiosity to learn other traditional foods such as Bosou, the native fermented dish.

Medical practitioner Dr Chong Mui Siang also joined in the session, experiencing the Lihing-making process firsthand.

Culture Through the Eyes of a Child

One of the most heartwarming moments came from Carolren Yong and her 11-year-old daughter Lily Rose, who recently returned to Sabah after years of living in France.

For them, the workshop became a gateway back to their roots. Lily, already an aspiring young author who published a children’s book in 2024, eagerly interviewed participants during the session. She explained that she hoped to document their experiences as stories for her second book.

To wrap up the experience, each participant received a bottle of Lihing to bring home and enjoy.

Their shared experience reflected exactly what the programme hopes to achieve: bridging generations through tradition.

More Than a Workshop

Nova Renata (left), another writer, eagerly joined in to try her hand at the Lihing-making process.

Participants Roy and Stewart described the session as eye-opening. Roy in particular was amazed that something so culturally significant could be produced from just two ingredients. For him, the real magic of the evening lay not only in the craft itself but in the laughter, storytelling, and strong sense of community that filled the room.

As the session came to an end, the gathering turned into a warm moment of connection, conversation and new friendships.

Initiatives like this remind us that culture survives best when it is practiced, shared, and experienced firsthand. A recipe can be written down, but heritage truly lives when people gather, learn, and carry the tradition forward.

Those interested in learning the craft of traditional rice wine making can contact 013-8161707 for further information.

Content Write-up & Photo Courtesy to : Write On-The-Go