Diana Rose has introduced a new batik technique in Sarawak that uses linut, a sago-based substance, instead of wax.
Mention linut, and most Sabahans and Sarawak ians will know it as a starchy substance that’s typically enjoyed with sambal or other dishes. But in the last few years, linut, made from sago flour mixed with hot water, has gained popularity as a resist in batik-making.
"Initially, the idea was to use tapioca starch as the resist medium, but it didn’t ignite my passion. Instead, I decided to focus on linut, a dish made from sago flour derived from the sago palm. This crop is a vital staple in Sarawak and holds a deep connection to our cultural roots. Linut serves as a great resist in textile design. That was how batik linut was born," says Diana, 59, during a Zoom interview from Mukah, a coastal town in central Sarawak, recently.
"Another advantage of linut is that it's a food product, making it biodegradable and more environmentally friendly. We are experimenting with natural dyes like turmeric, indigo and dragon fruit to make our batik linut fully organic, from the sago base to the colouring," she explains.Fresh take on batik, Diana takes great pride in her Melanau heritage and is committed to preserving it for future generations.
"For many of them, running this business and creating batik is a new experience and offers a fresh perspective. Some staff members are particularly excited about the opportunity, as it not only provides them with a chance to earn an income but also allows them to engage in a meaningful and fulfilling activity," says Diana, who has a 16-year-old daughter.
It has come a long way, though Diana acknowledges that perfecting the process involved overcoming some setbacks.
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