Piloncillo/Panela

A pressed, unrefined brown sugar that is often sold in small 1-ounce or larger 8-ounce cones. These “little pythons” range in color from light brown to very dark–the darker the color, the- more molasses and therefore the stronger the flavor. Piloncillo is harder and more concentrated than regular dark brown sugar. In parts of Mexico, the sugar is formed into rounds and called panela. If piloncillo or panela is not available you may substitute dark brown sugar with molasses.

To use, grate the piloncillo with a box grater, starting at the narrow end of the cone. If using in liquid form, chop off chunks of the cones with a sharp knife or wrap it in a towel, break it up with a meat mallet, and put the small pieces in boiling water to dissolve. Incidentally, I once chipped a food processor blade trying to grind a cone of piloncillo, so learn from me–don’t do this!