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Darienne

Using Piloncillo or Panela

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tim   

Hi,

If you like piloncillo/panela your are going to love gula jawa. This is pure palm sugar, dark brown, soft and pungent.

The best comparison is supermarket balsamic compared to balsamico tradizionale.

Tim

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ElsieD   

Hi,

If you like piloncillo/panela your are going to love gula jawa. This is pure palm sugar, dark brown, soft and pungent.

The best comparison is supermarket balsamic compared to balsamico tradizionale.

Tim

Where can one find this?

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Darienne   

Found interesting information on gula jawa. Probably not something you can find in East Central Ontario...

As for my piloncillo adventures. Finished until we return home to the far frozen north where I can buy incredibly good panela. I'll take home the three different kinds and see what I can find at home and report back.

This morning we did a taste test on three varieties of piloncillo. DH scored them from highest to blandest: City Market's Frieda, GJ Mexican Mercado, Moab Village Market no name. I found them all lacking, but also agreed that the Frieda brand was deepest in flavor.

Piloncillo comparison.JPG

Left to right: Grand Junction mercado (darkest); City Market Frieda brand; Village Market no name

(The Frieda brand has an interesting background. The founder of the distributing company, Frieda Rappaport Caplan is responsible for introducing to North America a number of exotic fruits, most notably the Chinese Gooseberry (Kiwi Fruit).)

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tim   

Hi,

If you like piloncillo/panela your are going to love gula jawa. This is pure palm sugar, dark brown, soft and pungent.

The best comparison is supermarket balsamic compared to balsamico tradizionale.

Tim

Where can one find this?

I found it at a large asian market that carried thai and malaysian ingredients. It is also available on-line and well worth the effort.

Tim

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ElsieD   

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.

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