Panutsa or panocha is a natural, unrefined sugar made from sugarcane juice with a deep, molasses-like flavor. This traditional Filipino sweetener is less processed and richer in taste than regular sugar, making it a better alternative.
Panutsa, also called panocha or sangkaka, is a sweetener derived from sugar cane, the same raw material used for white sugar. The process involves crushing and pressing sugar cane to extract the juice, which is then filtered, boiled, and stirred in large metal vats until it becomes syrupy. As it thickens, it transforms into a brown, dough-like substance and is then poured into molds to cool and harden.
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Panutsa has a sweet and caramel-like flavor that closely resembles brown sugar or muscovado sugar. It has a rich, caramel-like sweetness with a hint of molasses, giving it a toffee-like richness. The texture can vary from soft and chewy to hard and brittle, depending on how it's prepared.
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Panutsa is traditionally made in the provinces by crushing sugarcane to extract the juice, which is then boiled in large pans over an open fire until it thickens into syrup. This syrup is poured into half coconut shells to cool and solidify, forming the distinctive round shape of panutsa.
In larger-scale or commercial production, machinery is used for crushing and boiling, and standardized molds may replace coconut shells. After cooling, whether in shells or molds, the solidified sugar is ready for use or consumption.
Panutsa is not exactly the same as palm sugar, although they share similarities. Panutsa is made primarily from unrefined cane sugar. It typically comes in solid, hard cakes or blocks, and is dissolved in water to make a sweet syrup.
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Palm sugar is made from the sap of various types of palm trees, like coconut or date palms. It can be found in both granular and block forms, and used as a sweetener in sweet and savory dishes.
Panutsa can be purchased in various places, depending on your location. In the Philippines, it is widely available in local markets and is often sold in supermarkets and sari-sari stores (small neighborhood stores).
Outside of the Philippines, you can find panutsa in Filipino or Asian specialty grocery stores and online retailers. In Latin American markets, it is called panela, a product made from unrefined cane sugar, very similar to panutsa.
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In the Philippines, particularly in the provinces, panutsa is used as an alternative to sugar, especially during times of high sugar prices or scarcity. It is more nutritious and readily available locally.
Panutsa can be eaten as is, just like candy or toffee. It can be broken into smaller pieces to use as a sugar substitute in beverages and desserts with its rich, caramel-like flavor. You can also create latik sauce, a syrup made with hot water or coconut milk, and then use it as a sauce for desserts.
The key to preserving its freshness is to wrap it tightly to prevent air and moisture from affecting its texture. You can use plastic wrap, aluminum foil, or an airtight container.
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Store in a cool, dry place to prevent it from becoming too sticky or soft. Avoid exposing it to direct sunlight or high humidity, as this can cause it to lose its texture.
Store away from strong odors and keep it at room temperature for several weeks or even longer if stored properly. There's usually no need to refrigerate it unless you live in an extremely hot and humid climate.
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Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.The smell of fresh baking bread brings happiness to all souls. I absolutely adore good bread. Fortunately I am one of the lucky people who does not have any issues with gluten. I do have to mention though that I only eat good bread. Meaning home baked, or freshly made at our local bakery. Any bread from a supermarket (especially the ones that last for over a week) are not welcome in my house 😉
I have created this website to share my vegan food recipes, and to share with others ideas about sustainable hedonism. This website was not intended as an information source for home made bread. Because I could easily fill a whole website only about various flours, yeasts, and styles of bread making. Maybe that will become one of my future projects. But for the moment I just wanted to dedicate 1 page to my Love for bread, with some short and easy recipes.
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It normally taste slightly sour, and it keeps longer than bread made with bakers yeast. Sourdough is an ancient bread, which goes back at least to 3700BC (but probably a lot longer).
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To make a sourdough you will have to have a sourdough starter. Which is a fermented mixture of flour and water. The purpose of the starter is to produce a vigorous leaven and to develop the flavour of the bread. It contains wild yeast and lactobacilli. In order to keep the starter active (alive) you will need to feed your starter very regularly with flour and water. You can find information and starter recipes on the internet. For example; www.theperfectloaf.com is a good source for sourdough bread baking.
Combine the ingredients and start kneading ‘roll and tuck’ style, for about 10-12 minutes. Cover the dough and let it rest for 45 minutes. After 45 minutes ‘stretch & fold’ the dough, by stretching into a large square – fold 1/3 up, and 1/3 down, which leaves you with a rectangle shape. Again fold 1/3 from the right, and 1/3 from the left, which leaves you with a small square. Gently form a ball by tucking in the corners, and let it rest for 45 minutes. Follow this step two more times. Stretch & fold, with every time a 45 minute resting period in between.
After all the stretch and folds you shape your loaf and let it rest for an hour. Now it is ready to go into the fridge over-night for approx. 13 hours. When ready to come out of the fridge, leave the dough in room temperature for 1 hour. Get your oven nice and hot to 250 C / 480 F. Score your loaf and bake your bread for 10 minutes on 250C / 480 F following by 30-35 minutes on 220C / 425 F (I like it ‘bien cuit’ meaning with a crunchy dark brown crust). Check your loaf by tapping on the underside, if you hear a hollow sound, it is time to let it cool down. Make sure you cool it
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