What is a Panocha Filipino food?

Panocha mani (also spelled as panutsa mani), or simply panutsa or samani, is a Filipino brittle confection made with muscovado sugar or sangkaka (native jaggery), whole peanuts, and butter (or margarine) . It can also be made with whole pili nuts.

Beat 2 cups light brown sugar and 3/4 cup milk together for 5 minutes. Bring slowly to a boil, Stirling constantly. Add butter the size of a walnut and stir occasionally to prevent burning. When it forms a soft ball in water remove from fire and let stand in a pan of cold waiter until cool.

What does panocha mean in Tagalog?

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).

What is a panocha in English?

noun. a coarse grade of sugar made in Mexico . (in the US) a sweet made from brown sugar and milk, often with chopped nuts.

Because it's unrefined, it also retains high levels of plant-based vitamins and minerals that can benefit your health . In general, the flavor of palm sugar is reminiscent of caramel and may have a smoky flavor and butterscotch notes. It tastes complex and is less sweet than refined white sugar and brown sugar.

What flavor is penuche?

Penuche often has a tannish color, and is lighter than regular fudge. It is formed by the caramelization of brown sugar; thus, its flavor is said to be reminiscent of caramel . Nuts, especially pecans, are often added to penuche for texture, frequently in the making of penuche candies.

What is panocha flour made of?

One is ordinary white wheat flour, the other is “panocha” — flour made from sprouted wheat. To make Panocha, you carmelize sugar until it is a light brown, add water, butter, brown sugar and spices such as cloves and cinnamon to make a rich syrup.

Why is it called panocha?

Panocha comes from the Vulgar Latin panucula, which refers to the ears of cereal grain such as corn, millet and wheat . Its literal Spanish definition is just that, and the New Mexican pudding called panocha refers to its sprouted wheat origins.

What is the difference between panocha and piloncillo?

It turns out that piloncillo refers to the traditional cone shape that the panela and panocha is produced . Must panela/panocha is labeled piloncillo but if you have trouble finding it you can ask for it by either name. Piloncillo comes in two varieties, light (blanco) and dark (oscuro).

Is panocha the same as piloncillo?

This type of sugar has not been processed, leaving it with a golden brown color and a deliciously rich flavor similar to molasses, although it does not have any molasses in it. Piloncillo, also known as panela and panocha, can be used in the same way other types of sweeteners are used .

30-Minute Panocha recipe - Wasian Cookery (2024)

Table of Contents

I recently made a batch of panocha, and I think you’ve gotta give it a taste! This dessert is absolutely scrumptious and surprisingly simple to make.

30-Minute Panocha recipe - Wasian Cookery (1)

Panocha, also known as dulce de panocha, is a sweet confection made primarily from brown sugar, milk, and spices. Its rich flavor and creamy texture make it a favorite among those with a sweet tooth. While it may resemble fudge in appearance, panocha boasts a distinct taste that sets it apart.

Origins of Panocha

The roots of panocha can be traced back to indigenous communities in Latin America, where it was prepared using locally available ingredients such as corn and honey. Over time, Spanish influences introduced new elements like sugar and milk, shaping the modern recipe we know today.

30-Minute Panocha recipe - Wasian Cookery (2)

2 cups of brown sugar
1 cup of milk
1/2 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
2 tablespoons of butter
Optional: chopped nuts, chocolate chips, or coconut flakes for extra flavor

In a heavy-bottomed saucepan, melt the butter over medium heat.
Add the brown sugar to the melted butter and stir continuously until it’s fully dissolved.
Slowly pour in the milk while stirring constantly to prevent lumps from forming.
Stir in the ground cinnamon and vanilla extract, adjusting the amount to your taste preferences.
Keep cooking the mixture, stirring frequently, until it thickens to a caramel-like consistency.
If you’re adding nuts, chocolate chips, or coconut flakes, fold them into the mixture at this point.
Remove the panocha mixture from the heat and let it cool slightly.
Grease a dish or pan with butter or cooking spray, then pour the panocha mixture into it.
Let the panocha cool and set it completely before cutting it into squares or rectangles.
Serve and enjoy your delicious homemade panocha!

Patience is Key: When cooking the mixture, resist the urge to rush the process. Slow and steady wins the race when it comes to achieving the perfect texture and flavor. Keep stirring and allow the ingredients to meld together gradually for the best results.

Get Creative with Add-Ins: While the classic panocha recipe is delicious on its own, don’t be afraid to get creative with additional ingredients. Try incorporating chopped nuts, dried fruits, or even a sprinkle of sea salt for a delightful twist on this traditional dessert.

Storage and Shelf Life: To keep your panocha fresh for longer, store it in an airtight container at room temperature. If you live in a warm climate, you may want to refrigerate it to maintain its texture. Panocha can last up to two weeks when properly stored, but let’s be honest—it’s so tasty, that it probably won’t last that long!

30-Minute Panocha recipe - Wasian Cookery (3)

Chocolate Panocha: Add 1/4 cup of cocoa powder to the mixture along with the brown sugar for a rich chocolatey flavor. You can also sprinkle chocolate chips on top before the panocha sets for an extra indulgent treat.

Nutty Panocha: Stir in 1/2 cup of chopped nuts such as almonds, pecans, or walnuts into the panocha mixture before pouring it into the dish to set. The nuts add a delightful crunch and nutty flavor to the dessert.

Coconut Panocha: Mix 1/2 cup of shredded coconut flakes into the panocha mixture for a tropical twist. You can also sprinkle additional coconut on top before it sets for added texture and flavor.

Can I use white sugar instead of brown sugar?

While brown sugar adds depth of flavor and moisture to panocha, you can use white sugar as a substitute. However, the final result may differ slightly in taste and texture.

How long does panocha last?

When stored in an airtight container at room temperature, panocha can last for up to two weeks. Refrigerating it can extend its shelf life even further.

Can I freeze panocha?

Yes, panocha can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.

What if my panocha doesn’t set properly?

If your panocha doesn’t set properly, it may be due to overcooking or adding too much liquid. Try reheating it gently and stirring in a bit more butter or milk to help it set.

Is panocha gluten-free?

Yes, panocha is typically gluten-free, but be sure to check the labels on any additives or flavorings you use to ensure they are gluten-free as well.

Panocha recipe

Recipe by Wasian CookeryCourse: DessertCuisine: MexicanDifficulty: Easy

Servings

servings

Ingredients

2 cups of brown sugar
1 cup of milk
1/2 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
2 tablespoons of butter
Optional: chopped nuts, chocolate chips, or coconut flakes for extra flavor

Directions

In a heavy-bottomed saucepan, melt the butter over medium heat.
Add the brown sugar to the melted butter and stir continuously until it’s fully dissolved.
Slowly pour in the milk while stirring constantly to prevent lumps from forming.
Stir in the ground cinnamon and vanilla extract, adjusting the amount to your taste preferences.
Keep cooking the mixture, stirring frequently, until it thickens to a caramel-like consistency.
If you’re adding nuts, chocolate chips, or coconut flakes, fold them into the mixture at this point.
Remove the panocha mixture from the heat and let it cool slightly.
Grease a dish or pan with butter or cooking spray, then pour the panocha mixture into it.
Let the panocha cool and set it completely before cutting it into squares or rectangles.
Serve and enjoy your delicious homemade panocha!