Langkau is a type of Malaysian rice wine that originates from the state of Sarawak. It is a distilled version of another Sarawak's rice wine of tuak, made from glutinous rice with ragi (yeast), and is a traditional rice wine for the Dayak and Iban people. It is commonly served during various occasions such as Christmas and the Gawai Dayak.
Origin and background
Its name, langkau, comes from the local Iban term for "a hut or shelter", referencing the place where it is often distilled. The drink is usually made at home with traditional equipment where the recipe has been passed down through generations and is also considered the indigenous traditional remedy to treat muscle aches or insomnia. Other theories considered it a technique brought over by one of Borneo's many immigrant communities.
Preparation
The langkau is distilled from tuak and is considered a strong alcoholic drink, with its alcohol content reaching up to 50%, similar to Sabah's montoku. The procedure commenced with the heating of the fermented rice mash, followed by the collection and cooling of the evaporated alcohol back into its liquid form.
