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Starters and koji from Sabah, Malaysian Borneo
Sasad is the rice-wine starter of Sabah, the local form of ragi. Rice flour is mixed with plant materials such as chilli, garlic, ginger, pepper or tobacco, shaped into flat cakes or balls, coated with powder from an older batch, briefly fermented and sun-dried. Crumbled onto cooked glutinous rice, it ferments tapai and lihing over several weeks.
| Rice flour | [koay2023] |
| Chilli, garlic, ginger, pepper or tobacco | The plant materials vary by maker[koay2023] |
| Water | Sugar-cane juice or coconut water may be added[koay2023] |
| Powdered sasad from an older batch | Coated over the new cakes[koay2023] |
| Ground sasad, for a lab-scale wine3.8 % (w/w) | [koay2023] |
| Cooked glutinous rice, for the lab-scale wine500 g or 3,000 g per container | [koay2023] |
| Starter | back-slop: cakes coated with powdered sasad from an older batch |
Total time across the recorded steps: 14 days – 28 days
What changes: Rice flour and spices are shaped into cakes and coated with old starter
Output: raw cakes coated with old sasad.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sasad is the rice-wine starter of Sabah, the local form of ragi. Rice flour is mixed with plant materials such as chilli, garlic, ginger, pepper or tobacco, shaped into flat cakes or balls, coated with powder from an older batch, briefly fermented and sun-dried. Crumbled onto cooked glutinous rice, it ferments tapai and lihing over several weeks. Made in 5 steps over 14 days – 28 days. The longest step, mix in ground sasad and ferment covered, takes 14–28 days (Koay Meiwei 2023). Mucor and Yeasts Saccharomycopsis (24.49 % in one sample, most likely S. fibuligera) and Wickerhamomyces do most of the fermenting.
| Main step | 14–28 daysReported[koay2023] | Mix in ground sasad and ferment covered |
|---|---|---|
| Temperature | 30 °CReported[koay2023] | Cook the rice and cool it |
| Acidity | pH 3.6Measured[koay2023] | Mix in ground sasad and ferment covered |
Sasad is Sabah's own ragi. Three market samples differed widely, two led by Mucor and one by Rhizopus, and the wines they made differed in alcohol, acid and pH.
The 2024 sequencing study found Kodamaea (mainly K. ohmeri) at 1.44 % of fungal reads in one of three market sasad. Earlier research reported it as a possible opportunistic pathogen in Chinese rice-wine starters, able to cause systemic infections in immunocompromised patients. The authors say starters with defined microbes and quality control would reduce the safety risks.
Hazards the sources name: Kodamaea (mainly K. ohmeri), 1.44 % of fungal reads in one of three market sasad; earlier reports call it a possible opportunistic pathogen in rice-wine starters.
Every number is labelled with how it is known. How this atlas is made
