Best 3 Panocha Pan New Chi Recipes
Panocha, also known as piloncillo or panela, is a traditional unrefined whole cane sugar from Mexico. It has a distinct caramel-like flavor and is often used as a sweetener in various Mexican dishes and beverages, including champurrado, atole, and café de olla. Panocha is also used to make a variety of candies and desserts, such as panocha de cacahuate (peanut candy) and cocadas (coconut candy). This article provides three delightful recipes that showcase the versatility of panocha:
1. Panocha Pan Nuevo: Learn how to make this traditional Mexican sweet bread, featuring a soft and fluffy interior and a crispy, sugary crust. The panocha adds a subtle sweetness and caramel flavor to the bread, making it a perfect treat for breakfast or merienda (afternoon snack).
2. Pastel de Panocha: Indulge in the rich and decadent flavors of this Mexican-style pecan pie. A creamy, gooey filling made with panocha, pecans, and spices is nestled in a flaky, buttery crust. This pie is sure to be a hit at any gathering.
3. Arroz con Leche con Panocha: Experience the comforting aromas and flavors of this classic Mexican rice pudding. Panocha lends a warm, caramel sweetness to the creamy rice pudding, creating a dessert that is both satisfying and nostalgic.
These recipes offer a delicious way to explore the unique flavors of panocha and incorporate this traditional ingredient into your culinary creations. Whether you're a seasoned baker or new to the kitchen, these recipes are sure to impress your taste buds and leave you craving more.
PANOCHA (PAN-NEW-CHI)
Every Christmas that I can remember, my mom made this candy. Its extremely rich but oh-so-good! I think she said it was an italian candy recipe.
Provided by Karen Smith
Categories Candies
Time 2h
Number Of Ingredients 7
Steps:
- 1. Combine sugar, salt, corn syrup, butter and milk; cook on low heat till sugar dissolves to softball stage (238 degrees). Cool at room temperature, without stirring, till lukewarm (110 degrees).
- 2. Add Vanilla and beat until mixture holds its shape. Add nuts.
- 3. Quickly spread into a butter greased plate. Cool at room temperature. Cut into squares. Makes approximately 24 pieces.
NEW MEXICO PANOCHA RECIPE
Steps:
- The first step in this New Mexico Panocha recipe is to prepare the ingredients before hand. It is important to first have all of the ingredients completely measured and placed in separate bowls. This way, there is no confusion.
- Immediately, add the water and the sugar to the pot. Make sure that the heat is high enough in this New Mexico Panocha recipe so that the water boils and the sugar dissolves. Stir for a minimum of ten minutes before turning down the heat.
- The third step in this New Mexico Panocha recipe is to mix in the flour and the rest of the ingredients, not including the butter for the pan, into the pot. Keep on stirring until it is one consistency and there are no lumps from the flour.
- During the fourth step in the New Mexico Panocha recipe, prepare the oven by setting it to a minimum of 150 degrees Fahrenheit. Not only should you set the oven, but also grab the baking pan and butter it.
- One the oven is done preheating, you are on your last and final step in this New Mexico Panocha recipe. You will need to bake the dish on low for a minimum of three hours. Keep watch though and mix at least once every hour. When you are done, let the pudding cool. It should be thick and almost bread-like.
PANOCHA
Make and share this Panocha recipe from Food.com.
Provided by MrsNestleroad
Categories Candy
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-sized heavy saucepan combine sugar, cream, and salt and cook over low heat, covered, for 3 minutes.
- Remove lid and continue cooking over low heat (do not stir) until the mixture registers 234 degrees F on candy thermometer.
- Remove pan from heat and stir in butter.
- Then cool mixture to 110 degrees F by placing pan in another pan of cold water, changing water several times until candy registers 110 degrees F.
- Beat candy until it's very smooth and creamy.
- Stir in vanilla and pecans.
- Pour into buttered pan and cut into squares when cool.
Nutrition Facts : Calories 427.8, Fat 18.9, SaturatedFat 7.6, Cholesterol 38.7, Sodium 80.2, Carbohydrate 66.5, Fiber 1.1, Sugar 64, Protein 1.5
Tips:
- Use a heavy-bottomed pan. This will help to evenly distribute the heat and prevent the panocha from burning.
- Cook the panocha over medium heat. This will help to prevent it from sticking to the pan and burning.
- Stir the panocha constantly. This will help to prevent it from burning and ensure that it cooks evenly.
- Add the flavorings towards the end of the cooking process. This will help to preserve their flavor.
- Let the panocha cool completely before serving. This will help it to set and firm up.
Conclusion:
Panocha is delicious and versatile treat that can be enjoyed in many different ways. It can be used as a topping for ice cream or yogurt, as a filling for pies and pastries, or simply eaten on its own. With numerous flavor variations to choose from, there's sure to be a panocha recipe that everyone will enjoy.
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