What Is Piloncillo? The right way to 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. When you’ve by no means labored with this number of uncooked, unrefined cane sugar earlier than, you is likely to be intimidated by the stable brown cones discovered at Mexican and Latin American grocers. Nevertheless it’s simpler to make use of than you might assume, and really a lot well worth the effort. “The flavour is crucial to Mexican cooking, and it’s simply very distinctive,” says Iliana de la Vega, chef proprietor of El Naranjo in Austin. Right here’s every part you have to 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 possibly 10 to twenty breads which can 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 in any form, it’s usually offered in cones. (Piloncillo interprets to “little loaf.”) Regardless of its coloration, piloncillo is totally different from brown sugar, which is a refined product that’s normally 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 generally referred to as Mexican brown sugar, piloncillo is far 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, however it’s a little bit bit bitter and acidic, too. Typically it even tastes like cinnamon, although there’s no cinnamon in it. It’s very particular.” 

The right way to measure and use piloncillo 

Piloncillo usually 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 laborious to work simply with, de la Vega says you possibly can microwave it for just a few seconds out of the packaging.

You too can make a piloncillo syrup, says de la Vega, which is the simplest technique to incorporate it into drinks like espresso or aguas frescas. Deliver one piloncillo cone and about one and a half cups of water to a boil over medium-high warmth, then cut 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 may differ relying in your recipe. 

The right way to purchase piloncillo 

Relying on the place you reside within the U.S., piloncillo is likely to be out there at bigger grocery shops, however it’s broadly out there at Mexican or Latin American grocers in addition to on-line. When searching 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. 

The right way to substitute for piloncillo

When you can’t discover piloncillo, de la Vega notes that you need to use 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 too can use any sort of uncooked, unrefined sugar, akin to Indian jaggery.