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Panutsa and sweets
Panutsa / panocha
Cane juice boiled down and set in coconut shells or molds as hard cakes. Used in kakanin, champorado and sweets, and with peanuts as panutsang mani.
How it’s made
- Boil cane juice until very thick.
- Pour into coconut shell halves or molds and let it set.
- Wrap the cakes, plain or with peanuts.
Who buys it
Households, kakanin makers, pasalubong shops and Filipino stores abroad.
Rules to know
FDA License to Operate and product registration. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Ilocos, Pampanga, Batangas, Bicol and the Visayas.
How to start small
A family recipe and a big pan are enough to start. Good wrapping keeps it from melting.
Who makes it on the map
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