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Landang is a processed starch product extracted from the inner trunk of the buli or buri tree [1] , a type of palm native to the Philippines and other tropical countries. This tree only flowers once in its life and then dies. Landang is visually similar to shrunken, flattened sago. It is traditionally used in making binignit in the Visayas.
This flour is then mixed with water and squeezed to leach the starch from the flour. The still-moist sago starch is usually stored in a container made of sago palm leaflets, called tumang, in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety ...
Pinaltok or Bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk [1] and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added. Bilo-bilo's origin is in Luzon. [2]
Tapioca pearls. A tapioca pearl, also known as tapioca ball, is an edible translucent sphere produced from tapioca, a starch made from the cassava root. [1] They originated as a cheaper alternative to sago in Southeast Asian cuisine.
The name sago is also sometimes used for starch extracted from other sources, especially the sago cycad, Cycas revoluta. The sago cycad is also commonly known as the sago palm, although this is a misnomer as cycads are not palms. Extracting edible starch from the sago cycad requires special care due to the poisonous nature of cycads. [6]
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Sakhu sai mu is a dumpling which consists of a flour ball with a pork filling. Most people in Thailand eat sakhu sai mu with khao kriap pak mo. The difference between sakhu sai mu and khao kriap pak mo is that sakhu sai mu is covered with flour batter like a dumping while khao kriap pak mo is wrapped with flour batter. They have the same filling.
A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. [25] Spaghettini and spaghettoni are slightly thinner or thicker, respectively. [26] "Little strings". [4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [25]