What Is Piloncillo? Purchase and Use the Mexican Cane Sugar

Whether or not you grate it or soften it, piloncillo provides a refined burnt-edge sweetness to drinks, desserts, and extra. In the event you’ve by no means labored with this number of uncooked, unrefined cane sugar earlier than, you may be intimidated by the strong brown cones discovered at Mexican and Latin American grocers. But it surely’s simpler to make use of than you could assume, and really a lot well worth the effort. “The flavour is important to Mexican cooking, and it’s simply very distinctive,” says Iliana de la Vega, chef proprietor of El Naranjo in Austin. Right here’s all the things it is advisable know. 

What’s piloncillo? 

Piloncillo is an unrefined cane sugar that may even be labeled as papelón or panela. “It’s basically uncooked sugar,” says de la Vega, who grew up in Mexico Metropolis. In Mexican delicacies, piloncillo is used to sweeten drinks like aguas frescas, atole (together with chocolate-flavored champurrado), tepache, and café de olla. It’s additionally used as an ingredient in savory dishes and desserts that span from moles to pan dulces (candy breads). “In Oaxaca there are perhaps 10 to twenty breads which might be flavored with piloncillo,” de la Vega says.

To make piloncillo, sugar cane juice is boiled down, poured into molds, then left to harden. Although piloncillo can are available any form, it’s usually offered in cones. (Piloncillo interprets to “little loaf.”) Regardless of its coloration, piloncillo is completely different from brown sugar, which is a refined product that’s often made by combining white sugar with a small quantity of molasses. Piloncillo is more healthy than refined sugar and has a decrease glycemic index, de la Vega says. 

What does piloncillo style like? 

Although it’s typically referred to as Mexican brown sugar, piloncillo is way more advanced in taste than common brown sugar, with earthy undertones and notes of vanilla and cinnamon.

“Brown sugar is simply candy — you get one layer of taste,” de la Vega says. “Piloncillo tastes candy, in fact, but it surely’s a bit of bit bitter and acidic, too. Generally it even tastes like cinnamon, although there’s no cinnamon in it. It’s very particular.” 

measure and use piloncillo 

Piloncillo sometimes is available in packaged one-ounce cones, which is why most recipes name for piloncillo in ounces or cones quite than conventional measurements. To interrupt down a piloncillo cone, grate it utilizing a Microplane or finely chop it utilizing a knife. If it’s too exhausting to work simply with, de la Vega says you possibly can microwave it for a couple of seconds out of the packaging.

You may as well make a piloncillo syrup, says de la Vega, which is the best method to incorporate it into drinks like espresso or aguas frescas. Convey one piloncillo cone and about one and a half cups of water to a boil over medium-high warmth, then scale back the warmth to low and simmer till the piloncillo dissolves and reduces right into a syrupy consistency, about quarter-hour; to make it extra concentrated you possibly can boil it down for an extended time. The ratio of piloncillo and water would possibly range relying in your recipe. 

purchase piloncillo 

Relying on the place you reside within the U.S., piloncillo may be out there at bigger grocery shops, however it’s extensively out there at Mexican or Latin American grocers in addition to on-line. When purchasing for piloncillo, you’ll discover two varieties: blanco (blonde) and oscuro (darkish). De la Vega prefers the blanco because it’s usually extra versatile. The oscuro can have a stronger, extra molasses-like taste. 

substitute for piloncillo

In the event you can’t discover piloncillo, de la Vega notes that you should utilize darkish brown sugar. Nonetheless the flavour shouldn’t be a 1:1, and also you’ll get much less of these advanced burnt-sugar notes. You may as well use any type of uncooked, unrefined sugar, equivalent to Indian jaggery.