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HomeKitchen Tips

What is Piloncillo?

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By: IsabelPosted: 6/20/20

This post may contain affiliate links. Read my disclaimer.

All about piloncillo!

Piloncillo is 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!

Piloncillo cones (or Mexican brown sugar) on a table.

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.

A piloncillo cone cut on a cutting board.

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.

You may also like…

  • Cafe de olla (traditional Mexican coffee) in a mug with a cinnamon stick.
    Café de Olla
  • Capirotada topped with raisins, almonds and sprinkles.
    Capirotada (Mexican Bread Pudding)
  • Mexican Ponche is a warm and comforting fruit punch made with apples, pears, oranges and guavas and spiced with cinnamon, cloves, tamarind and hibiscus typically served at Christmas time.
    Mexican Ponche
  • Mexican Pico de Gallo Recipe
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  1. AvatarAnnie says

    Posted on 11/14 at 4:39 pm

    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!

    Reply
  2. AvatarChristina Emrick says

    Posted on 7/4 at 9:35 pm

    Very helpful, Thanks! I see several recipes here I’ll be trying once I get some of Piloncillo… Capirotada (Mexican Bread Pudding) for one!

    Reply
  3. AvatarSusan McInerney says

    Posted on 6/21 at 5:32 pm

    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).

    Reply

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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Read More

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