Landang

Landang is a Filipino delicacy made from the processed fruit of the buri palm (Corypha elata). The buri palm is one of the largest palm trees in the Philippines.

Landang refers specifically to the dried, chewy, translucent, white pearls extracted from the immature seeds of the buri fruit. The process of making landang involves extracting the seeds from the young buri fruit, boiling them, and then sun-drying them for preservation. This process gives landang its distinctive chewy texture and mild flavor.

Landang is commonly used as an ingredient in sweet Filipino desserts, such as binignit (a sweet coconut milk-based soup with glutinous rice balls, various root crops, and saba bananas) and guinataan (a similar dessert often made with jackfruit and other fruits). It is added to provide texture and a subtle sweetness to these dishes. It is also sometimes used in other sweet treats or eaten as a snack.

Landang is a significant part of Filipino culinary tradition, particularly in regions where the buri palm is abundant.