Panocha Recipe: Easy, Fun, and Rich Delight to Master at Home

Panocha is a desert of its kind. Its sweet taste is one reason for its popularity among the Philippines and the Mexicans. It’s a common notion that the Panocha recipe came from the Spanish and the Aztecs because of its extensive use during the fasting period, the lent.

Panocha plays a single role in sweetening the Lent period, primarily because meat is off the table during the Lent period. Most people have adopted the Panocha recipe for Christmas and other family holidays. When done with patience, the dessert will be your number one pudding anytime.

What Makes Panocha Recipe Unique

You may wonder why the dessert is so crucial, especially during fasting. The dessert is carefully selected due to its nutritional properties. Panocha flour is made from sprouted- wheat and ground or milled into a fine powder.

The sprouted wheat grain has rich nutrients and minerals, including folate, vitamin C, and antioxidants that neutralize harmful animal radicals. The Panocha helps keep the body healthy for the 40-day fasting period.

The best part about the Panocha recipe is that it’s easy to prepare. After all, the main ingredients are wheat and sugar. It’s important to note that the preparation process consumes time. Nevertheless, all great outcome require their share of patience, right?

No ratings yet

Panocha Recipe: Easy, Fun, and Rich Delight to Master at Home

Panocha is a timeless, sweet dessert with a rich, deep tradition rooted in American and Mexican cuisine. Recreate yours by following our detailed Panocha Recipe!

Servings 4

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Equipment

• Oven
• 2 Mixing Bowls
• Measuring jars or kitchen scale
• 1 Crockpot

Ingredients

2 cups of Panocha flour

1 cup of all-purpose flour

1 teaspoon full of salt

Boiling water

120g of butter or half a cup

2 to 3 cups of brown sugar

Instructions

Panocha Recipe Preparation

• In one bowl, combine the Panocha flour and all-purpose flour. You can also add the salt here. You can use your hands, a spoon, or a dough mixture to mix the wheat evenly. Remember, the quantity of salt added will depend on your salt preference.
• Add two cups of boiling water in the bowl with the wheat and stir constantly until a thick and smooth paste is achieved. You can use a whisk or an electric mixer for faster and better results.
• After your mixture is well done, slowly put it in the crockpot and set it low. The crockpot ensures that the cooking process is slow and your combination has a constant heat supply. The cooking process is supposed to be very slow for effective results.
• Take your butter and melt it in an oven. You can also choose to use a stove and a pan, which is the traditional way of caramelization. The butter is also heated on low heat. Carefully add the brown sugar while stirring with a spatula. You can also use the spatula to crush the sugar on the pan to enhance the melting process. The two ingredients will eventually mix after the sugar has melted. The result is a golden-brown mixture. The mixture will also bubble and rise.
• The golden brown melted sugar is extremely hot and should be handled carefully. Use asbestos mittens when holding the bowl or pan with the hot sugar. Carefully add three cups of boiling water, one after the other, while stirring constantly. Remember, you are handling boiling water (100 degrees Celsius) and boiling sugar (190 degrees Celcius).

  If you are not careful, you may get severe sugar burns. The instant mixing of sugar and water makes sugar harden, like the case of a candy bar. Continue stirring until it dissolves completely. As you have noted, this step is quite intense. Therefore, children should stay away from the kitchen during the preparation.
• The final step of our Panocha recipe is finally here. After boiling the sugar mixture for around ten to fifteen minutes, gently add the mixture to the crockpot and stir using a spatula or a whisk. You are now done with most of the preparation. Set your alarm at intervals of 30 minutes to help you continuously stir the dessert as it cooks slowly. Add boiled water while you mix to attain desired thickness.

Notes

Your Panocha will be ready after three to four hours. After your dessert is ready, chop it into square pieces or any desired shape and serve with your favorite side dish.

Calories:

Course: Dessert

Cuisine: American, Mexican

Keyword: Panocha Recipe, Panocha

The Best Side Dishes to Serve with Panocha

When preparing a Panocha Recipe, do not forget the best side dishes to serve with Panocha. Panocha, a savory Mexican pudding crafted with brown sugar and whole wheat, pairs perfectly with various side dishes. Below are excellent options that balance Panocha’s sweet flavors. 

• Fruit Salad with Maple Syrup: A fruit salad with your favorite fruits and maple syrup will bring a fresh combination to your Panocha dish. Pair it with seasonal fruits like berries, pears, and apples. Fruits like dates, raisins, and apricots also pair perfectly with panocha. Maple syrup adds natural sweetness, accentuating Panocha’s earthy notes. 
• Whipped Cream: Cream is light and airy, which adds a creamy, smooth element to your Panocha. The cream enhances Panocha’s taste without overpowering its rich flavors, turning every bite into an unforgettable experience.
• Ice Cream: You can have Panocha with your favorite ice cream flavors. We prefer flavors like caramel, cinnamon, and vanilla. Ice cream’s cold, creamy texture contrasts Panocha’s warm, rich, and delicious taste, creating a delightful and balanced combination. 
• Toasted Nuts: You can sprinkle your favorite toasted nuts over the panocha to add a delightful, nutty crunch. While you can use any nuts, our best preferences are pecans, almonds, and walnuts. Toast your selected nuts in a dry skillet until they are golden, with a sweet aroma. Chop them and sprinkle them over your panocha before serving.

Panocha Recipe Tips

• Panocha flour is a unique type of unrefined sugar that is used traditionally to make savory panocha candy. You can get this flour from Latin grocery stores and big shops. If you can’t find it at physical stores, you can buy it online from companies like AliExpress. 
• Stirring is very essential when recreating our panocha recipe because it prevents the mixture from sticking to the pan. You should stir the mixture every 30 minutes.
• You should be very cautious when handling the panocha mixture. Kitchen gloves or oven mitts can help you protect yourself from accidental burns.
• Feel free to try out other ingredients like dried fruits and shredded coconut when making your panocha. It’s a fun way to add more flavor and texture to your panocha recipe. 
• In case of leftovers, store them in an airtight container for up to one week. You can refrigerate the panocha if you want it to stay longer.