Landang is a processed starch product extracted from the inner trunk of the buli or buri tree[1] (Corypha), a type of palm native to the Philippines and other tropical countries.

The hard core is chopped into fragments that should be dried perfectly and hand crushed into powder form thereby turning it into flour.

Landang is essential in making the traditional Visayan binignit, a sweet rootcrop and banana stewed in coconut milk and brown sugar, usually eaten during the Lenten season in the Philippines when almost everyone is fasting.

[3] Buli is a type of palm is usually found in tropical areas of South Central Asia particularly in India through 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.