Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Using Piloncillo or Panela


  • Please log in to reply
30 replies to this topic

#31 ElsieD

  • participating member
  • 1,161 posts
  • Location:Ottawa, Ontario

Posted 14 November 2012 - 08:29 AM

Thank you, Tim. I'm embarrassed to say I have some in my cupboard, I did not recognize it by the name gula jawa. Mine is under the label Aroy-Mak and says pure palm sugar. Underneath that is what turns out to be the Vietnamese name, Duong Thot Not. I use it in one of the curry dishes that I make. You are right, it is very good.

Also tagged with one or more of these keywords: Mexican