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Panocha - Quiz
Contributed by: Lindsay
  • 1. What is panocha in the context of New Mexico and southern Colorado?
A) A savory meat stew
B) A type of bread
C) A fermented beverage
D) A pudding
  • 2. Which ingredients are used to make New Mexican panocha?
A) Wheat flour and sugar
B) Ground sprouted wheat and piloncillo
C) Cornmeal and honey
D) Rice flour and molasses
  • 3. During which season is panocha traditionally eaten in New Mexico and southern Colorado?
A) Christmas
B) Advent
C) Lent
D) Easter
  • 4. What is the sprouted-wheat flour used for the pudding called?
A) Wheat dust
B) Piloncillo flour
C) Sprout meal
D) Panocha flour
  • 5. In the Philippines, what is the alternative name for panocha or panutsa?
A) Jaggery-cake
B) Piloncillo
C) Sangkaka
D) Mani
  • 6. How is Philippine sangkaka traditionally shaped?
A) In woven baskets
B) In halved coconut shells
C) In round metal tins
D) In rectangular molds
  • 7. What kind of food is Philippine panocha (sangkaka)?
A) A dried fruit
B) Native jaggery
C) A spicy candy
D) A wheat pudding
  • 8. What is the specific term for the peanut brittle version of panocha in the Philippines?
A) Panocha mani
B) Panutsa brittle
C) Sangkaka mani
D) Panocha nut
  • 9. Which regions in the United States are associated with the pudding version of panocha?
A) Florida and Louisiana
B) Texas and Arizona
C) New Mexico and southern Colorado
D) California and Nevada
  • 10. Is the term 'panocha' used to refer to a dessert in both New Mexico and the Philippines?
A) No, it is only a pudding in New Mexico.
B) No, it is only a spice.
C) No, it is only a candy in the Philippines.
D) Yes
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