By Dr. Leah Alexander | Published on July 12, 2023 | Last Updated on November 10, 2023
What about making a traditional dish, an old favorite of many generations? Panocha or panocha cakeis the perfect answer for it. This Mexican delicacy is a popular dessert usually made on special occasions. It has a flavorful taste and texture thanks to its delightful ingredients.
Now, you must be thinking about how to make this delicious treat. Here’s a quick guide to preparing the best panocha at home.
What Is Panocha?
Panocha or panocha cake is a traditional dessert from Mexico, which many generations have enjoyed. It is a simple and delicious treat. The main ingredients used to make this dish are sprouted wheat Panchoa flour, brown sugar, boiling water, salt, and all-purpose flour.
Where Did I First Try Panocha?
I first tried panocha during a family gathering at my grandmother’s house. My mother told me that my grandmother had learned the recipe from her own mother, who was Mexican. The whole family was excited to try this delicious treat and we couldn’t wait to dig in.
We all gathered around the table, eagerly waiting for the panocha to be served. When it arrived, I could smell the sweet scent of cinnamon coming from the dish. My grandmother had sprinkled some on top to give it a special flavor.
The panocha was still warm and everyone in my family took their turn to take a bite of this traditional Mexican dessert. The taste was amazing! It was soft yet slightly crunchy, and the sweetness of the brown sugar balanced perfectly with the saltiness of the Panchoa flour.
The texture was almost like a soft cookie but with much more flavor. Everyone in my family was delighted by how delicious this dish was! We all agreed that it was one of the best desserts we had ever tried.
My grandmother said that panocha used to be served on special occasions in her mother’s home in Mexico. Everyone in my family was glad to experience this amazing tradition first-hand. The panocha was a huge hit and we all wanted more!
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Ingredients
- Sprouted wheat Panchoa flour: The main ingredient is the sprouted wheat Panchoa flour, which is a type of Mexican flour made from ground wheat berries. It has a unique flavor that is slightly sweet and nutty.
- Brown sugar: This unrefined sugar is added to give the panocha a sweet and caramelized flavor.
- Boiling water: Boiling water is used to make a paste with the sprouted wheat Panchoa flour, which will help bind all of the ingredients together.
- Salt: Salt helps bring out the sweetness of the other ingredients and adds flavor to the dish.
- All-purpose flour: All-purpose flour is used to create a light crust on top of the panocha.
- Butter to oil the pan: Butter or another cooking oil is used to grease the baking pan before pouring in the mixture. This will help prevent it from sticking.
Cooking Directions
Step 1
Preheat oven to 350°F. Grease a large baking pan with butter and then lightly coat it with all-purpose flour. In a large saucepan, add water to a boil and add in the sprouted wheat Panchoa flour.
Step 2
Cook for about 5 minutes, stirring occasionally until the mixture thickens. Remove from heat and stir in the salt, brown sugar, and all-purpose flour until completely mixed.
Step 3
Pour the mixture into the prepared baking pan and spread it out evenly with a spoon. Bake for 25 minutes or until lightly browned on top. Let it cool completely before slicing and serving.
Baking Tips
- Make sure all of your ingredients are at room temperature before you begin.
- Be careful not to overcook the panocha or it will become dry and crumbly.
- Let the panocha cool completely before slicing and serving, as this will help maintain its shape.
- If you don’t have sprouted wheat Panchoa flour on hand, you can substitute an equal amount of all-purpose flour.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have any sprouted wheat Panchoa flour, you can substitute it with an equal amount of all-purpose flour.
Additionally, you can replace brown sugar with white granulated sugar if you don’t have brown sugar. You can also use coconut oil instead of butter to oil the pan.
Panocha Recipe
Equipment
- large saucepan
- Baking pan
- spoon
- serving dish
Ingredients
- 1/4 cup of butter generously coating the pan with its luscious richness, ensuring a delectable release and adding a hint of creamy flavor.
- 1 cup of Panchoa flour offering a nutritious twist with its unique sprouted grain properties, providing added fiber and a slightly nutty taste that enriches the final product.
- 1.5 teaspoons of salt adding a delicate balance to enhance the overall taste of the dish.
- 1/2 cup of versatile all-purpose flour providing structure and thickness to the mixture.
- 1.5 cups of rich and caramel-like brown sugar imparting a deep and molasses-like sweetness to the recipe.
- 2 cups of boiling water which helps dissolve and blend the ingredients, creating a smooth and consistent texture.
Instructions
- Preheat oven to 350°F. Grease a large baking pan with butter and then lightly coat it with all-purpose flour. In a large saucepan, add water to a boil and add in the sprouted wheat Panchoa flour.
- Cook for about 5 minutes, stirring occasionally until the mixture thickens. Remove from heat and stir in the salt, brown sugar, and all-purpose flour until completely mixed.
- Pour the mixture into the prepared baking pan and spread it out evenly with a spoon. Bake for 25 minutes or until lightly browned on top. Let it cool completely before slicing and serving.
Notes
- Make sure all of your ingredients are at room temperature before you begin.
- Be careful not to overcook the panocha or it will become dry and crumbly.
- Let the panocha cool completely before slicing and serving, as this will help maintain its shape.
- If you don’t have sprouted wheat Panchoa flour on hand, you can substitute an equal amount of all-purpose flour.
Nutrition Information
Serving size: 1 slice of panocha
- Calories: 160 kcal
- Carbohydrates: 24 g
- Protein: 3 g
- Fat: 7 g
- Sodium: 105 mg
- Fiber: 2 g
How to Store Leftover Panocha?
Leftover panocha can be kept in an airtight container at room temperature for up to three days.
Alternatively, you can store it in the refrigerator for up to five days. To freeze the panocha, wrap it tightly in plastic wrap and then place it in a resealable freezer bag. It will last for up to six months if stored properly.
FAQs
Can pregnant women eat this?
Yes, pregnant women can enjoy panocha in moderation. The ingredients used to make it are all safe for consumption during pregnancy.
Is panocha gluten-free?
No, panocha is not gluten-free as it contains sprouted wheat Panchoa flour which contains gluten. If you are looking for a gluten-free alternative, you can substitute the sprouted wheat Panchoa flour with an equal amount of almond or coconut flour.
Can I use different sweeteners for making panocha?
Yes, you can use different sweeteners, such as honey or maple syrup, instead of brown sugar to make the panocha. Remember that using a different type of sweetener will alter the flavor and texture of the dish.
Can I add additional flavors to my panocha?
Yes, you can add additional flavors to your panocha. For example, you can mix in some cinnamon, nutmeg or even some dried fruits such as raisins before baking it. This will give your panocha an extra layer of flavor and sweetness.
Are there any health benefits from eating panocha?
Yes, this traditional Mexican delicacy contains various essential nutrients that can benefit your health. It is high in fiber, which helps to promote digestive health, and it also has iron, phosphorus and calcium, which are essential for strong bones and teeth. Additionally, the Panchoa flour used has a low glycemic index, so it can help with blood sugar regulation.
Can I make panocha ahead of time?
Yes, you can make panocha ahead of time and store it either at room temperature or in the refrigerator for up to five days. To freeze the panocha, wrap it tightly in plastic wrap and then place it in a resealable freezer bag. It will last for up to six months if stored properly.
Wrapping Up
Thanks for reading this recipe on how to make panocha. I hope you enjoy trying out this traditional Mexican dessert at home! If you try it. Don’t forget to let us know how it turns out.
Always use fresh ingredients and be careful not to overcook the panocha. Finally, let the dish cool completely before slicing and serving.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
