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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. Includes directions for making panocha flour.
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). (2025). 9786214200870, Anvil Publishing, Inc.. ISBN 9786214200870
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