New Mexico is known for its vibrant culture and unique cuisine, and Panocha is no exception. This traditional pudding, made with sprouted wheat flour and piloncillo, is a staple dessert that carries the essence of New Mexican culinary traditions. I've always been enchanted by its subtly sweet, earthy flavor and its comforting, pudding-like texture.
It was during my trip to Santa Fe that I first tasted Panocha. The earthy sweetness and the smooth, creamy texture of the dessert left me yearning for more. Thus began my journey to recreate this traditional delight at home. I experimented with various techniques until I perfected the recipe for Panocha that I'm about to share with you. So, let's get started!
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Ingredients
- Sprouted wheat flour (or whole wheat flour) — 1 cup
- Piloncillo (or dark brown sugar) — 1 ½ cups
- Whole milk — 4 cups
- Butter — 2 tablespoons
- Ground cinnamon — 1 teaspoon
- Vanilla extract — 1 teaspoon
- Salt — a pinch
Instructions
- Start by pouring the milk into a large saucepan and place it over medium heat. Add the piloncillo or dark brown sugar, stirring until it is completely dissolved.
- As the milk begins to simmer, add the sprouted wheat flour gradually. It's important to whisk continuously to prevent any lumps from forming. I learned this the hard way during my initial attempts!
- Reduce the heat to low and continue to cook the mixture, stirring frequently, for about 30 minutes. The mixture should thicken into a pudding-like consistency.
- Now, stir in the butter, ground cinnamon, and vanilla extract. Add a pinch of salt to balance out the sweetness. The addition of these flavors takes the Panocha to another level, infusing it with a warm, comforting aroma.
- Once everything is well combined, remove the pan from the heat. Let the Panocha cool for a few minutes.
- Pour the mixture into a pudding mold or individual serving dishes. Let it cool down completely, then refrigerate for at least 2 hours before serving.
Substitutions
- Piloncillo — If you don't have piloncillo, dark brown sugar or molasses is a great substitute. I found that molasses adds a deeper flavor profile, very similar to that of piloncillo.
- Sprouted wheat flour — Whole wheat flour works just fine if you can't find sprouted wheat flour. It gives the pudding a similar, slightly nutty flavor.
Variations
- Nutty Panocha — For a nutty twist, you can add a handful of chopped pecans to the mixture before pouring it into the mold. It adds a delightful crunch to the pudding.
- Spiced Panocha — If you're a fan of spices like me, add a pinch of nutmeg and clove for an extra burst of warmth.
Equipment
- Measuring cups and spoons
- Large saucepan
- Whisk
- Pudding mold or serving dishes
Storage
Allow the Panocha to cool completely before covering and refrigerating. It will stay fresh for up to 3 days in the refrigerator.
Pro Tips
- The key to a smooth Panocha is constant stirring. This prevents lumps from forming and ensures a creamy texture.
- Don't rush the cooking process. Cooking the mixture on low heat for a longer time helps develop a rich, deep flavor.
Heavenly Recipe for Panocha
Experience the magic of traditional New Mexican cuisine with this delightful recipe for Panocha. This pudding-like dessert is a hidden gem that's worth discovering.
Equipment
- Pudding mold or serving dishes
Ingredients
- 1 cup sprouted wheat flour (or whole wheat flour)
- 1 ½ cups piloncillo (or dark brown sugar)
- 4 cups whole milk
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Start by pouring the milk into a large saucepan and place it over medium heat. Add the piloncillo or dark brown sugar, stirring until it is completely dissolved.
- As the milk begins to simmer, add the sprouted wheat flour gradually. It's important to whisk continuously to prevent any lumps from forming. I learned this the hard way during my initial attempts!
- Reduce the heat to low and continue to cook the mixture, stirring frequently, for about 30 minutes. The mixture should thicken into a pudding-like consistency.
- Now, stir in the butter, ground cinnamon, and vanilla extract. Add a pinch of salt to balance out the sweetness. The addition of these flavors takes the Panocha to another level, infusing it with a warm, comforting aroma.
- Once everything is well combined, remove the pan from the heat. Let the Panocha cool for a few minutes.
- Pour the mixture into a pudding mold or individual serving dishes. Let it cool down completely, then refrigerate for at least 2 hours before serving.
Video
Notes
- The key to a smooth Panocha is constant stirring. This prevents lumps from forming and ensures a creamy texture.
- Don't rush the cooking process. Cooking the mixture on low heat for a longer time helps develop a rich, deep flavor.
Nutrition
Nutrition Facts
Heavenly Recipe for Panocha
Amount per Serving
Calories
304
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
15
mg
5
%
Sodium
79
mg
3
%
Potassium
203
mg
6
%
Carbohydrates
59
g
20
%
Fiber
1
g
4
%
Sugar
46
g
51
%
Protein
6
g
12
%
Vitamin A
198
IU
4
%
Vitamin C
0.01
mg
0
%
Calcium
175
mg
18
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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