Panocha
Pudding
From Wikipedia, the free encyclopedia
Panocha is a pudding made from ground sprouted wheat and piloncillo in New Mexico and southern Colorado. It is traditionally eaten during Lent.[1] The sprouted-wheat flour is called "panocha flour" or simply "panocha", as well.[2]
TypePudding
Place of originUnited States
Region or stateNew Mexico southern Colorado
Main ingredientsGround sprouted wheat flour, piloncillo
Small serving of panocha from Chimayó, New Mexico | |
| Type | Pudding |
|---|---|
| Place of origin | United States |
| Region or state | New Mexico southern Colorado |
| Main ingredients | Ground sprouted wheat flour, piloncillo |
In the Philippines, panocha (also spelled panutsa or panotsa) is the Spanish term for sangkaka, a traditional native jaggery made in halved coconut shells. The term is also used to refer to a type of peanut brittle in the Philippines (more properly panocha mani).[3][4]
