Piloncillo is a raw form of pure cane sugar that is commonly used in Mexican cooking and is sometimes referred to as Mexican brown sugar. This type of sugar has not been processed, leaving it with a golden brown colour and a deliciously rich flavour similar to molasses, although it does not have any molasses in it. Piloncillo, also known as panela and panocha, can be used in the same way other types of sweeteners are used. Also called piloncillo, chancaca, rapadura, panocha, pepas dulces, atado de dulce, papelón, raspadura, tapa de dulce, tableta de miel de caña, terron de caña, empanizao, raspadura de guarapo, jaggery, etc. Piloncillo is made by boiling down cane juice into a thick, crystalline syrup. It is then poured into cone-shaped moulds where it is left to harden. The name piloncillo means “pylon” for its conical shape. It has an earthiness to it that has hints of both bitter and sweet. Similar to brown sugar, there are two types of piloncillo available: blanco (light) and oscuro (dark). The blanco piloncillo will have a more subtle flavour while the oscuro is richer and most like molasses. The cones are sold by the ounce and can be roughly four times the cost of brown sugar.
