LANDANG
Landang is a processed tapioca product made from native palm flour. The flour used is derived from the inner part of the trunk of the buli or the Buri palm tree, a tree which only flowers once in its life and then dies, a tree which is usually found in the Philippines and other tropical countries. The production process is done by hand and requires several skilled people 5-7 days to complete it. One tree will produce about five sacks of finished flour.
Its consistency is lumpy, chewy and has a bland taste. By the looks of it, Landang is like a mini flattened sago, even its process is very similar in making sago. Now a days Landang can be rarely found.
How is Landang prepared?
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.
Landang is usually made with
Binignit! Binignit is a Visayan dessert soup from the central Philippines. The
dessert is usually hot and traditionally made with glutinous rice balls cooked
in coconut milk with various of slices, fruits like Bananas, Langka
(Jackfruit), also taro and sweet potatoes, some even add ice cream, depends on
the person’s likings . Landang gives/adds sweetness and texture to the dessert
binignit, it makes it better and more delicious. Binignit is usually made during the
Holy Week.
Interesting? Try using Landang in your own recipes!
Highly recommend on making your own Binignit with Landang,
or even add your own twist to it! Your dish your way :))!
1. https://upload.wikimedia.org/wikipedia/commons/9/9a/Washed_landang.jpg
2.
4. https://www.kawalingpinoy.com/wp-content/uploads/2015/04/binignit-13.jpg
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