Piloncillo is a dark brown, unrefined Mexican sugar with a strong molasses flavor. It can be used in place of dark brown sugar and is commonly found in Latino grocery stores. Piloncillo is often sold in cones and can dry out if not stored properly. It is considered a healthier substitute for processed white sugar. If unavailable, a mix of dark brown sugar and molasses can be used as a substitute.
Piloncillo is a dark brown form of Mexican sugar. It is known for its strong molasses flavor, although this comes from the sugar being relatively unrefined rather than from adding molasses to the sugar. The piloncillo can be substituted for dark brown sugar in most recipes. It is especially good in recipes where a strong molasses flavor is desired, such as in gingerbread, but in Mexico it is also the main sugar used in many drinks and in classic desserts such as flan.
You can find piloncillo, which will taste different from American brown sugar, in a number of Latino grocery stores or in regular stores located in areas with high Latino populations. It is often sold in cones, each weighing about 22 ounces (226.8 g). It can also be packaged in bricks and sold that way for home or commercial use. It’s easy enough to shape the piloncillo because the lack of extensive machining makes it a bit moist. It can dry out over time if not properly stored. Some people make small one-ounce (28.35 g) cones as gifts or as individual servings for use in sweetening beverages such as tea or coffee
In fact, the piloncillo is very similar to the way sugar cones made during America’s early colonial era were structured and are still made as a reminder of that time. However, while today you can pay a lot to get pre-made colonial sugar cones, piloncillo purchased specifically in Mexico or a South American or Mexican grocery store is usually much less expensive. Also, when you’re looking for this sugar, it may be called panela instead of piloncillo.
Some consider piloncillo an inferior raw sugar because it is “underprocessed.” Others laud this factor, as some, especially in the health food industry, now consider plain processed white sugar to be unhealthy and to be avoided. Panela along with other forms of raw or unrefined sugar may become more common in the United States if people believe it as a healthier substitute for brown sugar.
If you can’t find piloncillo, you can basically approximate its taste in recipes that call for it. For every 8 ounces (226.8 grams) of regular American dark brown sugar, add one tablespoon (14.79 mL) of molasses to make a similar-tasting sugar. With this mix, you can use the molds and actually make small sugar cones, which can be very beautiful and decorative.
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