Discover the multifaceted world of "panocha," a term that embodies a rich tapestry of culinary traditions. Panocha could refer to a rustic sugar cane product, similar to brown sugar, often found in cone or block shapes and integral to various recipes. But what you were looking for when you searched “What is panocha?” is something a little different.
Panocha flour, a result of sprouted and coarsely ground wheat grains and piloncillo, is a staple in Mexican porridge, combining both the flour and sweetener named panocha. In North America, the term extends to encompass sweet confections and breads made with this distinctive flour or sugar. Understanding what is panocha unlocks a world of culinary possibilities, from traditional porridges to delightful fudges, each with a unique flavor profile.
Throughout areas of Mexico and the Philippines, panocha sugar is made by processing sugar cane and extracting the sugars. The process can be performed outside of an industrial or commercial plant, so the refining methods that are used — namely boiling the sugar cane — can result in a very robust, raw-tasting sugar that can be made and sold by vendors on the street. Despite the very basic methods of creating the sugar, it still is used as a specific ingredient in many recipes.
Another culinary use for the term "panocha" is to refer to sprouted wheat flour. This flour is made by taking wheat berries that have been allowed to sprout and then dehydrating or roasting them until they are very brittle. At this point, the sprouted grain is milled to create panocha flour. The flour is used because it is easier to digest than traditional wheat flour and helps to bring natural sugars into baked goods, and because the nutritional profile changes slightly, providing a different set of nutrients than normal flour.
In Mexican cooking, a thick, dark, porridge-like dish is known as panocha and is made from both the sugar and the flour of the same name. The porridge is made by taking the processed sugar and mixing it with water in a pan to form simple syrup, which is then cooked for some time until the sugar caramelizes and turns a deep golden color. Regular ground white flour is mixed with sprouted wheat flour and added to a pot of boiling water. The syrup is incorporated into the flour paste along with cinnamon and cloves, after which the entire dish is baked until done. The result is a very thick pudding or porridge that is filling and sweet.