Panocha Explained

Country:	United States
Region:	New Mexico southern Colorado
Type:	Pudding
Main Ingredient:	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]}

External links

• Web site: Recipe for Panocha . https://web.archive.org/web/20000305032448/http://www.vivanewmexico.com/nm/food.recipes.cocinas.postres.html . Postres (Desserts) . Cocinas de New Mexico . 2000-03-05.
• Web site: Panocha Sonorense.

Notes and References

1. Book: Cobos, Rubén . A Dictionary of New Mexico and Southern Colorado Spanish . 1983 . registration . 126 . Santa Fe NM. Museum of New Mexico Press . 0-89013-142-2.
2. Book: Curtis, Susan . 1998 . The Santa Fe School of Cooking Cookbook: spirited Southwestern. 99 . Gibbs Smith . 0-87905-619-3 . 2008-03-29. Includes directions for making panocha flour.
3. Book: Polistico . Edgie . Philippine Food, Cooking, & Dining Dictionary . 2017 . Anvil Publishing, Inc. . 9786214200870.
4. Web site: Panotsa, Panutsa, Panocha? . Tagalog Lang . 23 February 2021 . 17 January 2022.