Rare Tapioca from the Philippines (Landang aka Native Sago)

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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Social Media:

[TinCan]

As a Bisaya from Northern Mindanao, a tabirak/binignit is never complete without the quintessential landang. I love munching on its chewy goodness. Now that I'm in Luzon, I have never seen it anywhere in any palengke I've been to. Thanks for featuring this underrated local ingredient! 😍

[patroclus]

I commend FEATR for its videos featuring Philippine indigenous cuisine. As a food technologist, your videos open different perspectives on Filipino cuisines that cannot be seen in books or learned in classrooms. Most importantly, you feature Filipino dishes that are not known by the general population and can be lost through time due to changes in diet preference and influences of external cultures. This channel is a significant step towards promoting Filipino cuisine, and educating Filipinos to what truly is ours. This channel deserves an award!

[edmundcua]

As a city person, I do not haggle the price from these folks as I appreciate the hard work to come up with a heritage and authentic food.

[billyjoedelavega]

Our Binignit/Tabirak would never be complete without this ingredient. And i didn’t know it is this precious to create. Landang should be priced more in the market.

[rbmarbella]

You're not buying a snack... But painstaking result of love and dedication... Priceless!

[norevicmaghinay]

I echo someone’s comment here that growing up in northern Mindanao and Holy Week wouldn’t be complete without tabirak with landang which you guys should try.there’s something about that food ingredient that makes the tabirak more unique, comforting and part of the Mindanao food tradition during Holy Week and even in other days.now living in the uk watching this makes me miss home more and makes me just want to sit in the corner and eat it with family while the rain is pouring.thank you for featuring this featr ❤

[sujujewel]

It is a laborious job. And the generations of today are no longer aware of how folks from the past valued traditions and heirloom food ingredients. Thank you Featr team for showing us the diverse aspects of Filipino life.

[ianalphaomega]

i hope nabigyan ng tamang talent fee si Mother. ang effort at ang hassle pala gumawa ang kumuha ng landang. grabe. salute

[hazelinaaquino]

One of the best memories i had when i was a gradeschooler, was buying binignit from an old lady near our school during recess time. She used landang & rice aside from the usual camote, banana & few strands of jackfruit. But that was the best binignit I’ve tasted ever- simple ingredients nothing fancy. I was used to having cookies & breads at school when we were in the city, but shifting to the province was the best thing happened to me & my sibs. I often asked my mom to cook the same way how that Nanay cooks her binignit, but she failed. Maybe because she hasnt tried it too. Anyhow, now that I’m older I’ll try to relive that memory and cook something for my little girl instead - the binignit with only landang & rice as the main ingredients..

Thank you for this feature.. ❤ good job.

[VAJoyss]

Anyone from Butuan City here? There’s a barangay (Brgy. Banza) in Butuan where you find the best suman palagsing! They hold the tradition of making it from LUMBIA (Metroxylon longispinum).

In this Brgy., is where you’ll find the Banza Church Ruins. Reputed to be one of the most beautiful stone structure back in 1600s!

Thank you for this FEATR!

I’m buying palagsing tomorrow😉

[maverickjudd]

I really apreciate FEATR doing this kinds of videos showcasing our culture and food.

Although I am saddened to see that I know so little of our heritage and feel so sheltered living in the bubble of Manila and not knowing these regional foods. Even travelling locally you don't really get to experience a lot of these things.

[josesonnyrama]

Isa yan sa Buhay survival sa bundok. .thanks for making ds content para aware o Malaman ng ibang tao kng paano Gawin at same time food for life. .

[jerzx]

I remember in my hometown northern part of Cebu, San Remegio. There was a tremendous heat which last a year or more around 1982. They don't have much food to eat. They cut this huge and tall Buli tree, and they process it to make it "Landang". they cooked it like a rice. everyone is happy.

[raralee]

I’m from mindanao and we call that landang. it’s purplish / brownish in color when uncooked and it turns translucent just like sago when it’s cooked. i didn’t realize how tidious and difficult to obtain it . thank you for this vlog. i’m so ashamed not to much about my food source.❤❤❤

[annetheresesibayan]

Amazing! No fancy equipments. They rely on hard work, creativity and respect to their traditions. Food is one of the best ways to introduce our culture to other nations. Ang galing ng Pilipino! 😍

[metrodandy]

When traveling in Butuan City, a friend offered me palagsing and a story. According to the elders, palagsing which is made of landang was their primary source of food during WW2 in the jungle where they retreated to avoid japanese soldiers.

[JanuWaray]

My parents in Leyte used to cook this when they were still alive.
The last time I had the privilege of tasting this exquisite farmer's delicacy was probably back in 2019.
Nanay passed away due to cancer in 2021... Tatay followed her just a year after. I miss them both, terribly.

[tellydianadayondon]

ituro ito sa mga kabataan lalo na sa mga agriculture

[ianmelrenzgarcia]

Now I know why it's extremely rare to have landang served on the table during occasions, although I know what landang is, but I only know what it is, but not how to prepare and where it came from. I am from Bohol and yes I rarely encounter this food 😮

Truly an informative video. ❤

[sidlee]

It's very important to document all these Filipino recipes, traditions, and beliefs for future generations. YouTube made it possible to create important contents like this which can be shared to the whole world. It's amazing what people can make from different natural resources though somewhat tedious and requires cutting the whole tree. I hope the tree that they cut was not wasted.