Sweet Traditions, Timeless Hands: The Art of Hinompuka Reawakened - by Writer On-The-Go

In an age where modernity often eclipses memory, there are moments that gently return us to our roots — quiet, fragrant, and wrapped in tradition. One such evening unfolded not as a mere culinary session, but as a living tapestry of heritage, where laughter lingered in the air and stories were folded into banana leaves.

Esther one of the participants showed how to grate tapioca

At Borneo Haminku, an intimate gathering of six adults and three children embarked on a sensory journey into the heart of Sabahan culture. Under the thoughtful guidance of Lorena, the group was introduced to the delicate craft of creating Hinompuka — a beloved native dessert deeply rooted in the traditions of the Kadazan Dusun community.

"This was not simply about cooking. It was about remembrance"

Tiny hands, unfamiliar yet eager, explored textures of glutinous rice and tapioca, while banana leaves became both canvas and teacher. The process was imperfect, delightfully so — folds that slipped, fillings that spilled, and laughter that rose effortlessly in response. In this space, mistakes were not corrected, but celebrated as part of the learning ritual.

Chia Tze Le, Chia Tze Liang and Lily Rose joined in the fun using their hands in learning the traditional desserts

Among the young participants was Lily Rose, whose heritage bridges cultures yet finds grounding in tradition. Encouraged by her mother, she approached each step with curiosity, embodying a quiet but powerful truth: that identity is not inherited passively, but cultivated through experience.

There is the proper technique of grating tapioca without hurting the hand

Nearby, siblings Tze Le and Tze Liang navigated the art of wrapping with playful determination, cheered on by their father. Each attempt, whether neat or clumsy, became a thread in a larger narrative — one of family, patience, and continuity.

As the evening unfolded, anticipation gave way to indulgence. Guests were invited to savour two distinct expressions of Hinompuka — one crafted from glutinous rice flour, the other from grated tapioca. Each variation offered its own texture and character, yet both carried the unmistakable warmth of something deeply familiar.

Lily Rose is very curious at anything she encounters when comes to cultures

Soft, gently sweet, and kissed by the natural fragrance of banana leaves, the dessert revealed itself not merely as food, but as memory made edible.

Hinompuka has long graced life’s most meaningful celebrations — from weddings to harvest festivals — quietly anchoring communities through shared taste and tradition. Its ingredients are simple, yet its essence is profound: coconut milk, sugar, and rice transformed through care, patience, and time.

Two types of Hinompuka- grated tapioca and tadong (hill rice) glutonious rice flour

But beyond its flavour lies its true significance.

Hinompuka is a vessel of heritage.

It is the language of ancestors spoken through texture and aroma. It is the bridge between generations, where knowledge is not written, but demonstrated — hand to hand, fold by fold. In teaching the young to create it, something far greater is preserved: identity, belonging, and cultural pride.

Yummy Ubi kayu hinompuka, easy to make

Tapioca can be steamed and just eaten like that.

One for the album, participants after Hinompuka sesson, we had group photo

As the night drew to a close, what remained was not just the satisfaction of a dessert well made, but the quiet triumph of tradition continued.

Because some legacies are not kept in books or museums.

They live in kitchens.

They linger in laughter.

They are wrapped in leaves — and passed on. 

For more information, or if you are keen to learn some native dishes, desserts, feel free to reach out at 0138161707