Piloncillo is the name given in
Mexico to small blocks of unrefined solid cane
sugar. They are often seen in the shape of small truncated cones. (Think
candy corn in shape, but larger in size.) In
Central America and
South America they are called
Panela, and may or may not be cone-shaped.The color of piloncillo ranges from light tan to dark brown. For the longest time piloncillo was considered an inferior sweetener. It was used as a cheaper substitute for refined sugar, especially in dishes and desserts that did not require the clear color of refined sugar.Despite its inferior reputation, many desserts originating (and still consumed) in Mexico are made to this day using piloncillo, such as
atole,
capirotada, sweet potatoes,
flan, and more.
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Brown, unrefined cane sugar found in cone-shaped pieces used to sweeten coffee and desserts.
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