Mexican Piloncillo Cones Dark Brown Artisinal Made
The unrefined brown sugar is known worldwide as panela, but its Mexican version, piloncillo (pee-lon-SEE-yoh), is very tasty. Piloncillo (pee-lon-SEE-yoh) gets its name from its cone shape and comes in light or dark brown. The taste of piloncillo is richer, and its consistency is harder than brown sugar. Piloncillo is made from pure sugar cane juice from cane that has been hand cut, crushed mechanically, and then heated to reduce its water content. The resulting thick syrup is poured into cone-shaped molds to dry. Purists appreciate its unadulterated aspects: it's molasses-free, chemical-free.
You can chop your piloncillo or panocha, grate or get out a molcajete to grind just the amount you need from a cone, which should be kept dry and tightly wrapped.
The Mexican piloncillo is an icon of the country's culture that is used to sweeten atoles, pot coffee with cinnamon, oats, or typical sweets, such as the pumpkin in tacha for the celebration of the Day of the Dead.
Panela, also known as piloncillo, raspadura, rapadura, tatado dulce, panetela, tapa de dulce, chancaca (from Nahuatl chiancaca, 'integral sugar' or from Quechua chamgay, 'triturar'), fresh water, empanizao, papelón, or panocha in different latitudes of the Spanish language, it is a food whose only ingredient is the juice of the sugar cane that is dried before going through the purification process that turns it into brown sugar (or mascabado).
To produce panela, sugarcane juice is cooked at high temperatures to form fairly dense molasses, then passes to prism-shaped molds where it is allowed to dry until it solidifies or sets.
This product is also known as piloncillo on the coast of Malaga and Granada, where the sugar cane started in the Canary Islands and later in America. In the Canary Islands it receives the name of rapadura, and those manufactured in the island of La Palma, in a certain sense the closest to America, also have the shape of a pylon or a cone.
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