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Panocha



Panocha is a thick, gruel-like pudding made in Mexico from two types of wheat flour. One is ordinary white wheat flour, the other is "panocha" -- flour made from sprouted wheat.

To make Panocha, you carmelize sugar until it is a light brown, add water, butter, brown sugar and spices such as cloves and cinnamon to make a rich syrup. You combine this syrup with a pasty mixture made from the two flours by adding boiling water to them, and then bake the mixture in an oven.

It is served chilled.

It used to often be baked in large, empty lard cans.

Language Notes

Also called "Penuche" and "Panocho."


Panocha is also a slang word for part of the female anatomy.

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Puddings

Alabaster; Angel Delight; Bavarian Cream; Bizcocho Borracho; Blancmange; Bread Puddings; Carrageen Mould; Cranachan; Eton Mess; Hasty Pudding; Junket; Macaroni Pudding; Nun's Tummies; Panocha; Posset; Poutine au Pain; Poutine Bouillie; Puddings; Rice Pudding; Steamed Puddings; Syllabub; Trifle; Zuppa Inglese

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"Sauces in cookery are like the first rudiments of grammar -- the foundation of all languages."

-- Alexis Soyer (French chef. 4 February 1810 – 5 August 1858)

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