Panocha

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Panocha
Panocha New Mexico1.jpg
Small serving of panocha from Chimayó, New Mexico
Type Pudding
Place of originUnited States
Region or state New Mexico southern Colorado
Main ingredientsGround 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

  1. ↑ 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.
  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.
  3. ↑ Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN   9786214200870.
  4. ↑ "Panotsa, Panutsa, Panocha?". Tagalog Lang. 23 February 2021. Retrieved 17 January 2022.
Good Friday, Santuario de Chimayo, 2008 Panocha sign.jpg
Good Friday, Santuario de Chimayó, 2008
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