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Panocha

Pudding

Summary

Pudding

Field	Value
image	Panocha New Mexico1.jpg
image_size	250px
caption	Small serving of panocha from Chimayó, New Mexico
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. The sprouted-wheat flour is called "panocha flour" or simply "panocha", as well.

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).

References

References

Cobos, Rubén. (1983). "A Dictionary of New Mexico and Southern Colorado Spanish". [[Museum of New Mexico]] Press.
Curtis, Susan. (1998). "The Santa Fe School of Cooking Cookbook: spirited Southwestern". Gibbs Smith.
(2017). "Philippine Food, Cooking, & Dining Dictionary". Anvil Publishing, Inc..
(23 February 2021). "Panotsa, Panutsa, Panocha?".

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

mexican-cuisine cuisine-of-new-mexico cuisine-of-the-southwestern-united-states lenten-foods puddings filipino-cuisine

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