Landang is a native sago (tapioca) that is made in the Philippines. It is made with palm flour which is tediously harvested from the trunk of a 50-year-old buli or buri palm tree (Corypha elata). This local heirloom recipe is all made by hand by skilled workers and takes about 5-7 days to complete a small batch.

Today, the production of Landang is under threat due to deforestation and other effects of globalization.

Additional References:
Landang (Native Tapioca), Ark of Taste, Slow Food Foundation for Biodiversity
Louella A. Alix, Author, Facebook posts on Landang (1. August 9, 2022, 2. April 7, 2022)
Jam Melchor, Facebook post through The Philippine Culinary Heritage Movement (December 3, 2019)
John Sherwin Felix, Facebook post through Lokalpedia (January 25, 2024)

Jump to:
(0:00) Intro
(0:37) Harvest
(4:47) Cooking Process
(12:35) Outro
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