 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]
References
- ^ Cobos, Rubén (1983). A Dictionary of New Mexico and Southern Colorado Spanish. Santa Fe NM: Museum of New Mexico Press. pp. 126. ISBN 0-89013-142-2.
- ^ Curtis, Susan (1998). The Santa Fe School of Cooking Cookbook: spirited Southwestern. Gibbs Smith. p. 99. ISBN 0-87905-619-3. Retrieved 2008-03-29. Includes directions for making panocha flour.
- ^ Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
- ^ "Panotsa, Panutsa, Panocha?". Tagalog Lang. 23 February 2021. Retrieved 17 January 2022.
External links
- "Recipe for Panocha". Postres (Desserts). Cocinas de New Mexico. Archived from the original on 2000-03-05.
- "Panocha Sonorense".
This page was last edited on 21 February 2024, at 22:05