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 Foundat