Panocha
Panocha is a cherished Filipino sweet treat, combining the earthy flavors of unrefined sugar and peanuts in a chewy, molasses-like texture. This traditional confection brings a piece of Filipino heritage to your table with every bite.
Ingredients
- 2 cups of jaggery panela or muscovado sugar
- 1 cup of water
- 1/2 cup of peanuts optional: toasted for extra flavor
- Coconut oil for greasing the molds
Instructions
- Prepare the Molds: Lightly grease your molds with coconut oil. Set aside.
- Melt the Sugar: In a large, heavy-bottomed pan, combine the jaggery and water. Heat over medium, stirring constantly, until the jaggery fully dissolves.
- Thicken the Mixture: Continue to cook the mixture, stirring frequently to prevent burning, until it thickens and darkens in color, about 15-20 minutes.
- Add Peanuts: Stir in the peanuts (if using) and mix well to ensure they're evenly distributed.
- Mold the Panocha: Carefully pour the hot mixture into the prepared molds. Let them cool and set at room temperature.
- Unmold and Serve: Once set, carefully remove the panocha from the molds. They're now ready to be enjoyed!
Notes
- Using muscovado sugar instead of regular jaggery can add a deeper molasses flavor to your panocha.
- The consistency of the mixture is key; it should be thick but pourable for perfect molding.
- Be careful when handling the hot sugar mixture to prevent burns.
