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piloncillo--now what?

meleyna Jul 9, 2009 10:46 AM

I picked up a couple of piloncillo cones, and am now at a loss about what to do with them. Any suggestions?

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  1. DiveFan RE: meleyna Jul 9, 2009 03:55 PM

    IIRC I bought one to be 'authentic' when preparing chiles en nogada:
    Any recipe where unrefined sugar is preferred would be good - in Indian cooking the term is 'jaggery'.

    Now to the Real issue - how do you Break off and Pulverize pieces of piloncillo? My cone is literally rock hard.

    1. r
      robt5265 RE: meleyna Jul 9, 2009 08:12 PM

      They are good in homemade barbeque sauce, it will take a while to melt though. One should be enough for approx. a qt.

      1. k
        KiltedCook RE: meleyna Jul 10, 2009 04:51 AM

        Shave with a paring knife or use a fine toothed grater to remove the amount of sugar you want/need.

        1. paulj RE: meleyna Jul 10, 2009 10:06 AM

          A simple starter - put one or more cones in a small sauce pan, half cover with water, and simmer till the cone dissolves. I also like to add some spice, such cinnamon stick and cloves. The result is a syrup, 'miel de panella' (brown sugar honey), that can be used a number of ways:
          - on pancakes
          - to sweeten coffee
          - as the main liquid in a bread pudding
          - as a dip for pastries
          In 'cafe de olla', 'pot coffee', the sugar is dissolved with spices in more water, and then coffee is brewed in that water.

          For small amounts, grating or shaving. It is hard. One name (in South America) for this kind of sugar is 'raspadura' - 'hard-grating-stuff'.

          1. Caroline1 RE: meleyna Jul 10, 2009 02:37 PM

            If you Google "piloncillo recipes," you'll find all sorts of things to do with it. Have fun.

            1. m
              meleyna RE: meleyna Jul 11, 2009 02:45 PM

              Thanks for all the suggestions! I found an ice cream recipe digging through all my cookbooks, though that miel de panella sounds wonderful. I supposed I'll just have to do both!

              1. paulj RE: meleyna Jul 11, 2009 03:39 PM

                Here are instructions for capirotada, a bread pudding using a piloncillo syrup

                In Ecuador, green figs and pumpkin are stewed in this syrup. Pinnapple trimmings are cooked with it to make a drink. It also helps flavor a goat stew (seco de chivo) (along with tart tropical fruits). These are from an Ecuadorian blogger,laylita.


                1. t
                  torty RE: meleyna Jul 12, 2009 04:19 PM

                  I love the burnt caramel smell of this stuff, but it is HARD. I tried grating and gave up. A few days ago I put the cone in a bag, wrapped it in a towel and took it outside. Set it on concrete and bashed it with my kitchen mallet. I then put it in a pan with just a bit of water and let it simmer, swirling now and again. I let it get to an almost honey thickness. It was used in place of caramel water to marinade pork in a Vietnamese recipe prior to grilling. I see lots of experimentation in the future.

                  1 Reply
                  1. re: torty
                    bushwickgirl RE: torty Dec 16, 2010 10:28 AM

                    "on concrete and bashed it with my kitchen mallet" Wow, that's my technique!

                  2. m
                    maggiesma RE: meleyna Dec 16, 2010 08:58 AM

                    This site has everything you could ever want to know about piloncillo (alternate names, uses, guiness world records) and a bunch of Latin American recipes, that are especially great for the holiday season....


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