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A delicious and golden brown sweet Filipino Panocha dessert capturing traditional Filipino culture and cuisine

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Calories: 200
Ingredients Method Notes

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

Method
 

  1. Prepare the Molds: Lightly grease your molds with coconut oil. Set aside.
  2. Melt the Sugar: In a large, heavy-bottomed pan, combine the jaggery and water. Heat over medium, stirring constantly, until the jaggery fully dissolves.
  3. Thicken the Mixture: Continue to cook the mixture, stirring frequently to prevent burning, until it thickens and darkens in color, about 15-20 minutes.
  4. Add Peanuts: Stir in the peanuts (if using) and mix well to ensure they're evenly distributed.
  5. Mold the Panocha: Carefully pour the hot mixture into the prepared molds. Let them cool and set at room temperature.
  6. 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.