panocha

{{short description|Pudding}}

{{For|the women's body part known in Mexico as Panocha|Vagina}}

{{Infobox prepared food

| name =

| image = Panocha New Mexico1.jpg

| image_size = 250px

| caption = Small serving of panocha from Chimayó, New Mexico

| alternate_name =

| country = United States

| region = New Mexico southern Colorado

| creator =

| course =

| type = Pudding

| served =

| main_ingredient = Ground sprouted wheat flour, piloncillo

| variations =

| calories =

| other =

}}

Panocha is a pudding made from ground sprouted wheat and piloncillo in New Mexico and southern Colorado,. It is traditionally eaten during Lent.{{cite book | last = Cobos | first = Rubén | title = A Dictionary of New Mexico and Southern Colorado Spanish | year = 1983 | url = https://archive.org/details/dictionaryofnewm0000cobo | url-access = registration | pages = [https://archive.org/details/dictionaryofnewm0000cobo/page/126 126] |place =Santa Fe NM| publisher = Museum of New Mexico Press | isbn = 0-89013-142-2}} The sprouted-wheat flour is called "panocha flour" or simply "panocha", as well.{{cite book | last = Curtis | first = Susan | year = 1998 | title = The Santa Fe School of Cooking Cookbook: spirited Southwestern| pages = 99 | publisher = Gibbs Smith | isbn = 0-87905-619-3 | url = https://books.google.com/books?id=RsmLW89zp9wC&dq=panocha+Lent&pg=PA99 | accessdate = 2008-03-29}} 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).{{cite book |last1=Polistico |first1=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Inc. |isbn=9786214200870}}{{cite web |title=Panotsa, Panutsa, Panocha? |url=https://www.tagaloglang.com/panutsa/ |website=Tagalog Lang |date=23 February 2021 |access-date=17 January 2022}}