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Title: Landang  
Author: World Heritage Encyclopedia
Language: English
Subject: Philippine cuisine
Publisher: World Heritage Encyclopedia


Palm flour jelly ball
Alternative names landang
Course Dessert
Place of origin Philippines
Region or state Cebu, Visayas
Serving temperature cooked
Main ingredients Palm tree flour
Cookbook:Palm flour jelly ball 

Palm flour jelly balls, locally known as landang comes from Buli or Buri Tree (Corypha elata),[1] a type of palm found in the Philippines and other tropical countries. This tree only flowers once in its life and then dies. At first glance, the palm flour jelly balls look like shrunken, flattened sago. It is traditionally used in making binignit in the Visayan region of the Philippines.


The process is very similar in making sago. First, the buli palm is felled. The hard core can be reached by breaking the trunk open. The hard core is chopped into fragments that should be dried perfectly and hand crushed into powder form thereby turning it into flour. This process requires several rounds of pounding. This is then mixed with water to form the product. It can be stored for weeks or a few months.


Palm flour jelly balls are very essential in making the traditional Visayan binignit or vegetable stew usually eaten during the Lenten season in the Philippines when almost everyone is fasting.


This type of palm is usually found in tropical areas of South Central Asia particularly in India thru the Philippines and some parts of northern Australia. It would grow on different soil types and may reach 20 meters high and would bear up to a million flowers. It is one of the largest palms. It is slow growing and doesn't want to be disturbed once planted. It would require an abundance of sunlight and lots of water. Like all the Corypha family, it only flowers once during maturity and dies after.


  1. ^ "Corypha utan". PACSOA. Retrieved 2010-04-03. 
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