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Piloncillois a staple in Mexican cooking and baking. We’ll explain what it is and how to use it in your favorite recipes, baked goods and other sweet treats!
What is piloncillo?
Piloncillo is an unrefined whole cane sugar, mainly found in Mexico, where it has been around for at least 500 years.
It has an earthy, caramel-like taste. Some describe it as similar to a very intense brown sugar or molasses. It can usually be found at Mexican markets pressed into blocks, cones, or loaves. It’s very easy to store and transport, and is usually inexpensive.
Is piloncillo the same as brown sugar?
Although piloncillo has a similar taste and look to brown sugar and is sometimes called “Mexican brown sugar”, it is not the same thing.
While brown sugar is usually just white sugar with a small bit of molasses added to it, piloncillo is unprocessed cane sugar. As a result, it has a natural golden brown color without the addition of molasses.
Like brown sugar, piloncillo can be found in two varieties:
- blanco – a lighter piloncillo
- oscuro – a darker piloncillo
How is it made?
Piloncillo is made by crushing sugar cane and collecting the juice. The sugar cane juice is then boiled and reduced to a thick syrup (similar to molasses).
Then, the syrup is poured into molds and dried. The word piloncillo means “little loaf”, which is a traditional shape in which the sugar is molded.
In the U.S., piloncillo is often found in cone shapes.
Is piloncillo the same as panela?
Yes. Panela, also known as rapadura, is popular in Central and Latin America, where it is known by several different names depending on the location. In Mexico, panela is more commonly known as piloncillo.
Panela can be found in several forms, including liquid, granulated and solid blocks.
How do you use it?
Piloncillo is popular as both a sweetener and a spice. Since it melts very easily when heated, it is easy to incorporate into beverages, baking and cooking.
At home, you can use it to replace white or brown sugar in baking, desserts and ice creams. Many Mexican recipes call for it, including beverages. It’s often used in the following recipes:
- Mexican ponche
- café de olla
- atole
- champurrado
- capirotada (Mexican bread pudding)
- flan
In Mexico, it is also often found blended with spices such as anise or cayenne, or mixed into Mexican chocolate.
Commercially, piloncillo is used in candy-making, soft drinks and baking!
How can I break up a piloncillo cone?
Piloncillo cones are very solid and hard. As a result, you will need to break it apart before you can use it.
There are a few ways to break down a cone, depending on how fine you want your sugar:
- A knife. Slice or chop piloncillo into small chunks or slivers. This is the simplest way to add it to coffee, hot chocolate or other hot drinks.
- A large cheese grater. Used to quickly break the sugar down into a texture similar to brown sugar.
- A microplane grater. Used to create a super fine sugar.
Alternatively, you could lightly heat the piloncillo in the microwave for about 10-15 seconds. This will soften the cone a bit and allow you to easily break off off pieces with your hands.
Storage
Piloncillo can be stored in a cool, dry place for 1 year.
More articles you may like
- The Best Mexican Candy
- All About Epazote
- Oaxaca Cheese 101
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Leave a Reply
paula alejandro
Your recipes are the charm to a Mexican dish, thanks a million
Reply
Krishayna Miller
Is it similar to sugar in the raw in the us? I am wanting to make Agua de Jamaica and seen a recipe using a cone of this.. was wondering if the Sugar in the Raw would taste the same
Reply
Ana @ Isabel Eats
Hi Krishayna! They’re pretty similar but I would say piloncillo has a little bit more of an intense and concentrated flavor. Sugar in the raw is a great substitute though!
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Lucid
Is this healthy sweetener? Ingredients in the one I have: granulated sugar, refiners syrup, water, corn oil.
Granulated sugar is already processed– right?
What is refiners syrup?
I know corn oil is bad because corn has been so genetically modified.Reply
Ana @ Isabel Eats
Hi Lucid! While we love food and the idea of a healthy lifestyle, our team is not comprised of certified nutritionists and we cannot give medical or specific nutritional and dietary information based on a product. We hope you understand.
Reply
juan
what is the ideal temperture for storage
Reply
Ana @ Isabel Eats
Hi Juan! We recommend 40 degrees F or under.
Reply
Ana @ Isabel Eats
Hi Patricia! We are unable to give medical advice, I would suggest consulting with your doctor first!
Reply
Lorrie Simon
Just found this in my grocer
Can this be used on sweet potato ?Reply
Ana @ Isabel Eats
Hi Lorrie! Yes this is great on sweet potato!
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Stephen B
Hi,
So i am confused. You mention that piloncillo is not brown sugar, yet in the picture at the top of your article you show a cone labeled ‘piloncillo’, then in the next line it says ‘ingredients: Pure brown sugar’.I have always heard to stay away from the fake brown sugar piloncillo, and recently made Cafe de Olla from a Goya piloncillo that was suspiciously easy to cut and very brown sugar like. The Cafe was not good.
Thoughts on this?Thanks!
Reply
Ana @ Isabel Eats
Hi Stephen! That’s a good catch! I’m not really sure why it’s labeled like that. Piloncillo it unrefined whole cane sugar, and brown sugar is processed white sugar with molasses. Maybe its just the Goya brand that had that consistency. I would suggest trying another brand and hopefully that has a true piloncillo taste and texture. Hope this helps!
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Felicia Fallon
In the Philippines, it is called panucha. Your article is very informative. Now I know what to do with panucha. Thanks
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adri
i have had a piloncillo cone for several years… is it still good?
Reply
Ana @ Isabel Eats
Hello! I’m afraid it might not be. We suggest using a new one if possible, as it also ensures a fresher taste.
Reply
Terri Carver
Hello from the US, I’m planning on moving to the Philippines this year and was wondering what other kinds of sweeteners (like sugar) the markets sell there. I use Sucanat or Date sugar here, both are healthy and tasty, but if they don’t sell either of those there, guess I would need to have some sent over. 😁
Reply
Kimberly
When using piloncillo as a brown sugar substitute (we just moved to Mexico from Canada ) is it the same equivalent ie: 1 cup brown sugar to 1 cup piloncillo? Having to make some adaptations to my recipes lol.
Reply
Ana @ Isabel Eats
Hi Kimberly! Yes they can be substituted equally!
Reply
Annie
Thank you! I was recently introduced to piloncillo (in champurrado) but had no idea what it actually was or how to go about breaking down the larger cones. I can’t wait to try it in my own dishes–with a little help from your blog, of course!
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Christina Emrick
Very helpful, Thanks! I see several recipes here I’ll be trying once I get some of Piloncillo… Capirotada (Mexican Bread Pudding) for one!
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Susan McInerney
Oh, Isabel, we’re going to be great friends! Fabulous website, and I’m looking forward to making some REAL enchiladas soon! (And I’m a sister in arms when it comes to eating disorders. People, you do not want anorexia. Really).
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