Hello Foodies! Welcome to Panocha Recipe. Panocha is a traditional Filipino sweet made from sugarcane juice or brown sugar, often combined with grated coconut.
I am Neeru and in this post, I am going to cover the Panocha Recipe along with its ingredients, equipment, expert tips, origin, and much more!
Recipe Overview
- Cuisine: Filipino
- Course: Dessert
- Servings: 4 People
- Preparation Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
What is Panocha?
Panocha is a traditional Filipino sweet made from sugarcane juice or brown sugar, often combined with grated coconut. It’s cooked until it thickens and then molded into round, flat cakes.
Known for its rich, caramel-like flavor, Panocha is commonly used in various Filipino desserts and snacks.
What does Panocha taste like?
In my experience, Panocha tastes wonderfully rich and caramel-like, with a deep, earthy sweetness. The texture is slightly grainy yet smooth, and if it includes coconut, there’s a delightful hint of nuttiness.
It’s a nostalgic flavor that instantly transports me to the heart of Filipino culinary traditions.
Ingredients You’ll Need
To make the Panocha Recipe, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Sugarcane juice or brown sugar | 2 cups |
| Water | 1 cup |
| Grated coconut (optional) | 1/2 cup |
| Vanilla extract (optional) | 1 teaspoon |
Equipment You’ll Need
Below I have listed the exact equipment needed for preparing the Panocha Recipe:
- Large pot: For cooking the sugar mixture.
- Wooden spoon: For stirring the mixture to prevent burning.
- Molds: To shape the Panocha as it cools and sets.
- Thermometer (optional): To monitor the mixture’s temperature for precise cooking.
How To Make Panocha Recipe
Step 1: Preparation
- Prepare the Sugarcane Juice: Extract the juice from the sugarcane or measure out the brown sugar.
Step 2: Cooking
- Mix with Water: Combine the sugarcane juice or brown sugar with water in a large pot.
- Cook the Mixture: Heat the mixture over medium heat, stirring continuously to prevent burning.
Step 3: Additions (Optional)
- Add Coconut (Optional): If using, add the grated coconut halfway through the cooking process.
Step 4: Setting and Serving
- Monitor Consistency: Continue cooking until the mixture thickens to a syrupy consistency.
- Pour into Molds: Pour the thickened mixture into molds, let it cool, and set it at room temperature.
- Serve: Once set, remove the Panocha from the molds and serve as desired.
Few Instruction Images
Serving Suggestions
Below I have listed some serving suggestions for the Panocha Recipe:
- Enjoy Plain: Serve Panocha as is, straight out of the mold.
- With Desserts: Use Panocha as a sweetener for Filipino rice cakes or other desserts.
- Garnish Options: Sprinkle freshly grated coconut on top for added flavor.
- Creative Presentations: Experiment with decorative molds for a fun twist.
Storage Techniques
To preserve Panocha’s freshness, store it in airtight containers in a cool, dry place, away from direct sunlight. Avoid refrigeration to prevent condensation.
Regularly check for mold, especially if stored for an extended period, to ensure its quality before consumption.
Expert Tips
Below I have mentioned some tips for your Piloncillo Recipe:
- Use high-quality ingredients for authentic flavor.
- Patience is key; don’t rush the cooking process.
- Stir continuously to prevent burning.
- Experiment with different flavors for unique variations.
Nutritional Information
Below I have mentioned the nutritional information of the Penuche Fudge Recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150-200 |
| Protein | 4g |
| Fat | 8g |
| Carbohydrates | 50g |
Note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods used.
Wrapping Up
To begin making Panocha, start by preparing the sugarcane juice or measuring out the brown sugar. Then, mix it with water in a large pot and cook the mixture over medium heat, stirring continuously.
Optionally, add grated coconut halfway through. Monitor the consistency and pour into molds to set.
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Happy Cooking♥
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Frequently Asked Questions (FAQ)
What is Panocha?
Panocha is a traditional Filipino sweet made from sugarcane juice or brown sugar, often combined with grated coconut.
What is Panocha made of?
Panocha is primarily made of sugarcane juice or brown sugar, with optional additions like grated coconut or flavorings.
Is Panocha the same as piloncillo?
No, while both are forms of unrefined sugar, piloncillo is typically solid, whereas Panocha is often molded into cakes.
Can I substitute white sugar for brown sugar in Panocha?
Yes, but it may alter the flavor and color slightly.
Can I freeze Panocha for later use?
Yes, Panocha can be frozen, but it may affect the texture slightly.
Recipe Card
Best Panocha Recipe
Equipment
- Large pot For cooking the sugar mixture.
- Wooden spoon For stirring the mixture to prevent burning.
- Molds To shape the Panocha as it cools and sets.
- Thermometer To monitor the mixture’s temperature for precise cooking.
Ingredients
- 2 cups sugarcane juice or brown sugar
- 1 cup water
- 1/2 cup grated coconut optional
- 1 teaspoon vanilla extract optional
Instructions
Step 1: Preparation
- Prepare the Sugarcane Juice: Extract the juice from the sugarcane or measure out the brown sugar.
Step 2: Cooking
- Mix with Water: Combine the sugarcane juice or brown sugar with water in a large pot.
- Cook the Mixture: Heat the mixture over medium heat, stirring continuously to prevent burning.
Step 3: Additions (Optional)
- Add Coconut (Optional): If using, add the grated coconut halfway through the cooking process.
Step 4: Setting and Serving
- Monitor Consistency: Continue cooking until the mixture thickens to a syrupy consistency.
- Pour into Molds: Pour the thickened mixture into molds, let it cool, and set it at room temperature.
- Serve: Once set, remove the Panocha from the molds and serve as desired.
