Piloncillo

[BadRabbit]

I bought a bunch of piloncillo recently to make a couple of Bayless recipes and really like the stuff and don't see any reason why I should limit its use to just my Mexican dishes.

Has anybody else found interesting uses for this sugar?

ETA: I have already decided to use it in a Phan recipe that I usually make with Muscovado. I'll let you know how that turns out as a substitute.

Edited May 19, 2011 by BadRabbit (log)

[Mark Muller]

Make a syrup with it and use it in cocktails. My favorite is an old-fashioned variation:

1.5 oz rum (I like Barbancourt 3 or 5 star here)

1 dash Angostura

1 teaspoon piloncillo syrup

Combine all with ice in a rocks glass and give it a good stir. The amounts can be varied to taste.

Other uses:

Sweeten coffee with it

Use in place of dark brown sugar in any baking recipe

[Trev]

I've ground it up and used it with a little maple syrup in the cure for my bacon.

I've also dissolved small pieces in my coffee.

It's great stuff, I love it.

[heidih]

I have been using it as the sugar in the classic Vietnamese dipping sauce Nuoc Mam Cham and as the sweetener in SE Asian dishes that call for palm sugar. It has a wonderful complex almost smoky taste. In the past I used the cones one gets at Mexican markets, but I splurged and got some from Rancho Gordo. Lovely stuff. Here are 2 links- one to a post by RG about the process, and one to the website

http://egullet.org/p1799487

http://egullet.org/p1799671

[Panaderia Canadiense]

I use Piloncillo or Panela in all applications calling for sugar. It's just better.

[Jaymes]

I use Piloncillo or Panela in all applications calling for sugar. It's just better.

I use it for most applications calling for sugar, but not all.

I do, however, reach for the piloncillo every time the recipe says "brown sugar."

We love it.

In fact, I'm having a little right now, sprinkled over grapefruit.

[Panaderia Canadiense]

I only grudgingly use the white death in recipes where Piloncillo or Panela would cause an undue colouration. Other than that, unprocessed sugars all the way! The flavour is just better.

[Darienne]

I decided to use Piloncillo in today's Butterscotch Ice Cream, but found in my NJ care package of 'Mexican' ingredients, some Organic Canamelao, 100% dehydrated cane juice. Opened the package and chunked off a small piece and ...went to sugar heaven. Never tasted sugar like that before. Now this is SUGAR as it was intended to be.

[Kouign Aman]

Try piloncillo in fudge (non-chocolate)

[thayes1c]

I've thrown a pound of piloncillo into a batch of homebrewed porter before. It added a subtle gingerbread note and a little kick of alcohol.

[Panaderia Canadiense]

Thayes, do you toast your own malt? If you do, panela or piloncillo in the toasting process makes a lovely variation on caramel and black malts.