Bahar (drink)
Traditional palm wine of the Dusun from Sabah, Malaysia
From Wikipedia, the free encyclopedia
Bahar is a type of Malaysian palm wine that originates from the state of Sabah. It is made through a fermentation process of fresh coconut flower sap that was mixed with rosok tree bark, and is a traditional palm wine for the Kadazan-Dusun especially among the Lotud Dusun of Tuaran District (including Kiulu Dusun in Kiulu) and other Dusuns in Kota Belud and Kota Marudu districts.[3][4][5] The drink taste sweet and slightly sour where it is commonly served during various occasions such as Christmas and the Kaamatan.[6]
| Type | Palm wine |
|---|---|
| Origin | Sabah, Malaysia, (West Coast Division, Kudat Division) |
| Alcohol by volume | 10% to 25%[1] |
| Colour | Red |
| Flavour | Strong, sweet, and slightly sour |
| Ingredients | Fresh coconut flower sap mixed with rosok tree bark[2] |
| Related products | lihing, montoku and tapai (Sabah), langkau and tuak (Sarawak, Kalimantan, Java, and Sumatra), saguer (Maluku Islands and New Guinea) |
Types of bahar
Preparation
The drink is prepared by placing a recently collected sap in a container and mixing it with rosok bark, where it is stirred slowly before being covered with a cloth or banana leaf.[6] It was then fermented for around 12–24 hours, where the mixture turned red and prepared to be stirred when ready.[6]
See also
- Alcohol in Malaysia
- List of alcoholic drinks
- Langkau – Traditional rice wine of the Dayak and Iban from Sarawak, Malaysia
- Lihing – Traditional rice wine of the Kadazan-Dusun from Sabah, Malaysia
- Montoku (drink) – Traditional rice wine of the Kadazan-Dusun and Rungus from Sabah, Malaysia
- Tapai (drink) – Southeast Asian traditional fermented of rice and alcoholic beverage
- Tuak – Traditional palm or rice wine of Indonesia and Malaysia