Panocha

For the women's body part known in Mexico as Panocha, see Vagina.

Panocha is a pudding made from ground sprouted wheat and piloncillo in New Mexico and southern Colorado. It is traditionally eaten during Lent.^[1] The sprouted-wheat flour is called "panocha flour" or simply "panocha", as well.^[2]

Panocha

Small serving of panocha from Chimayó, New Mexico
Type	Pudding
Place of origin	United States
Region or state	New Mexico southern Colorado
Main ingredients	Ground sprouted wheat flour, piloncillo

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).^[3][4]