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Panocha
Pudding / From Wikipedia, the free encyclopedia
For the women's body part known in Mexico as Panocha, see Vagina.
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]
Quick Facts Type, Place of origin ...
![]() Small serving of panocha from ChimayĆ³, New Mexico | |
Type | Pudding |
---|---|
Place of origin | United States |
Region or state | New Mexico southern Colorado |
Main ingredients | Ground sprouted wheat flour, piloncillo |
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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]