Panocha
From Wikipedia, the free encyclopedia
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 |
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]
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]
