How is piloncillo used?

Piloncillo can be used as both a sweetener and a spice . Considering it has such a complex flavor profile, it adds an interesting taste to desserts, sauces, meat rubs, and hot and cold beverages. Before using piloncillo in a recipe, it must be chopped or grated.

What is piloncillo called in English?

In the U.S., piloncillo is sometimes called “ Mexican brown sugar .” More often, however, you will see the product labeled as both “panela” and “piloncillo” as well as “brown cane sugar.” And panela is known as raspadura and rapadura in various other Latin American countries.

How do you use a piloncillo cone?

While there are many dishes and uses for piloncillo, it's not a simple substitution for granulated white sugar in recipes, but you can use it the same as you would brown sugar with a 1:1 substitution by weight . Depending on how hard the cone is, it can be crumbled or grated for easier measuring.

What is the flavor of piloncillo?

Piloncillo is an unrefined sugar that has flavors ranging from slightly burnt caramel to rum notes . It often has a hint of smokiness, too.

How long does piloncillo last?

It's best to keep the cones in a cool, dark, and dry place like a cupboard or pantry. We like to wrap ours in airtight glass containers as we find it controls the moisture level better. Plus, it helps keep insects out! If you store your piloncillo this way, it should last for at least 6 months.

Is piloncillo good for you?

Aside from its flavor, piloncillo is also valued for its nutritional benefits. It contains essential vitamins and minerals, including iron, calcium, and potassium . Additionally, piloncillo is a natural source of antioxidants and dietary fiber, making it a healthier option compared to refined sugar.

Does piloncillo need to be refrigerated?

To store piloncillo syrup, refrigerate it in an airtight container to prevent crystallization. I like storing it in mason a mason jar. It will last at least one month when refrigerated. Warm slightly before using if it solidifies; add water if necessary.

Can you eat piloncillo by itself?

It's sweet, but less so than refined sugar, and complex enough to eat as candy on its own . Piloncillo can be used as a sweetener, a spice, or both.

How do you dissolve piloncillo?

Use Warm Water: When melting piloncillo, use warm or hot water rather than cold . Warm water helps the sugar dissolve and melt more easily. Stir Continuously: While melting piloncillo, stir it continuously until it completely dissolves. Don't leave it unattended, as it can reharden as it cools if not properly melted.

What is a substitute for Mexican piloncillo?

Some delicious Mexican recipes using piloncillo include Capirotada, a bread pudding and Atole, a sweet, porridge style drink. If you don't have piloncillo on hand, you can substitute 1 cup of dark brown sugar and 1 tablespoon molasses for each 8 to 9oz cone .

Does piloncillo have gluten?

Piloncillo is the traditional unrefined sugar from Mexico. It can be used to replace normal sugar, and as a sweetener in your beverages. Certified gluten-free . Resealable.

Is piloncillo healthier than regular sugar?

Comparing Piloncillo to Other Sweeteners The refining process of white sugar involves bleaching and removing molasses, resulting in a product that is pure sucrose but lacking in essential minerals and vitamins. Comparatively, piloncillo contains more vitamins and minerals than white sugar, making it a healthier choice .

Can I substitute piloncillo for molasses?

For use in other recipes, piloncillo can be substituted for molasses and even honey. Piloncillo weighs about the same as molasses but is heavier than honey, so it's actually best to measure by volume and not weight if swapping it in for either ingredient.

Piloncillo: What It Is, How To Use It and Recipes

Home › Kitchen Tips

Author:

Isabel

Published:

June 20, 2020

This post contains affiliate links. See disclosure policy.

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!

Piloncillo: What It Is, How To Use It and Recipes - Isabel Eats (1)

Table of Contents

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.

Piloncillo: What It Is, How To Use It and Recipes - Isabel Eats (2)

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.

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paula alejandro
December 23, 2023
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Your recipes are the charm to a Mexican dish, thanks a million
Reply
Krishayna Miller
May 31, 2023
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
1. Ana @ Isabel Eats
  June 7, 2023
  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!
  Reply
Lucid
March 29, 2023
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
1. Ana @ Isabel Eats
  April 4, 2023
  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
February 14, 2023
what is the ideal temperture for storage
Reply
1. Ana @ Isabel Eats
  February 14, 2023
  Hi Juan! We recommend 40 degrees F or under.
  Reply
Patricia
December 22, 2022
Is this good for diabetics
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My Grandmother's Tamale Recipe, Plus the Tools That Make Them Easy to Make — MBG Home — Modern Brown Girl | Amplifying Brown Voices, One Story at a Time
Reply
1. Ana @ Isabel Eats
  January 3, 2023
  Hi Patricia! We are unable to give medical advice, I would suggest consulting with your doctor first!
  Reply
Lorrie Simon
July 3, 2022
Just found this in my grocer
Can this be used on sweet potato ?
Reply
1. Ana @ Isabel Eats
  July 5, 2022
  Hi Lorrie! Yes this is great on sweet potato!
  Reply
Stephen B
November 6, 2021
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
1. Ana @ Isabel Eats
  January 11, 2022
  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!
  Reply
Felicia Fallon
October 22, 2021
In the Philippines, it is called panucha. Your article is very informative. Now I know what to do with panucha. Thanks
Reply
adri
October 21, 2021
i have had a piloncillo cone for several years… is it still good?
Reply
1. Ana @ Isabel Eats
  January 21, 2022
  Hello! I’m afraid it might not be. We suggest using a new one if possible, as it also ensures a fresher taste.
  Reply
2. Terri Carver
  January 7, 2023
  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
June 29, 2021
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
1. Ana @ Isabel Eats
  February 7, 2022
  Hi Kimberly! Yes they can be substituted equally!
  Reply
Annie
November 14, 2020
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
Christina Emrick
July 4, 2020
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
Susan McInerney
June 21, 2020
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

Piloncillo: What It Is, How To Use It and Recipes - Isabel Eats (2024)

What is piloncillo?

Is piloncillo the same as brown sugar?

How is it made?

Is piloncillo the same as panela?

How do you use it?

How can I break up a piloncillo cone?

Storage

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