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. The drink taste sweet and slightly sour where it is commonly served during various occasions such as Christmas and the Kaamatan.
Types of bahar The two types of bahar that are common in Sabah are the Kiulu Bahar and Topokon Bahar, most of which are produced by the Lotud Dusun community in Tuaran. Topokon Bahar is slightly bitter in taste, while Kiulu Bahar has a sour taste.
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. It was then fermented for around 12–24 hours, where the mixture turned red and prepared to be stirred when ready.
See also
Alcohol in Malaysia List of alcoholic drinks
References
Bibliography