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Old 10-04-2016, 06:46 AM
 
Location: Texas
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100 % raw sugar cane. I'll be using in my yams this year in place of brown sugar. I used to use it many years agobut I've forgotten how I melted it.

What else can it use it for? I make a Mexican coffee with it and that's how I discovered it.
Can't wait to see what other uses y'all can share.
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Old 10-04-2016, 07:01 AM
 
Location: Texas
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Another sugar I'll add is coconut sugar and palm sugar. Coconut sugar I've used and love! Palm sugar I haven't tried yet but I hear it's really good ..
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Old 10-04-2016, 09:27 AM
 
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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For piloncillo recipes, get familiar with Bobby Flay. He uses it in a ton of recipes (esp. brunch/breakfast stuff). I think it's perfect for a touch of earthy, molasses-y sweetness in chilis, stews, beans... Basically, use it anywhere you would use any raw or brown sugar, or molasses. It kind of makes me think of rum in block form. What's not to love??

Palm sugar is my FAVORITE of the raw sugars. It has this warm, toasty, almost brown-butter richness going for it. Very different from the molasses-y piloncillo. It's so delicious and complex (not that piloncillo isn't). I fell upon it specifically for SE Asian cooking, but I use it for anything from cocktail syrup to savory-sweet glazes (ham, carrots, brussels...) to desserts. Good stuff.

For both of those sugars, I just take it to a microplane or cheese grater, depending on how I'm using it. Then treat it just like any other sugar.

I haven't used coconut sugar to date, but I'm always interested in new ingredients.
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Old 10-04-2016, 12:04 PM
 
Location: Texas
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Sounds great I'll be checking out the palm sugar!
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Old 10-04-2016, 05:56 PM
 
Location: Portugal
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Use in Thai green chicken curry. After the rest is done you do the wonderfully fun add-and-taste-repeatedly routine with sugar and fish sauce until it is just right.
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Old 10-04-2016, 07:04 PM
 
Location: Los Angeles
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It's used to make cajeta, goat's milk caramel. You could use the cajeta in flan, cake, or cheesecake.
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Old 10-04-2016, 08:08 PM
 
Location: San Antonio/Houston
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Great stuff that Piloncillo (AKA Panela)! Unlike sugar in the U.S., Piloncillo is UNREFINED – it's pure sugar, no additives.
The flavor is somewhere between honey and molasses. Use the same way you would use brown sugar. ( you need to chop/shave or grate it first)
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Old 10-05-2016, 12:37 AM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Kaphawoman View Post
It's used to make cajeta, goat's milk caramel. You could use the cajeta in flan, cake, or cheesecake.
I prefer dulce de leche from cow's milk.
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Old 10-05-2016, 10:56 PM
 
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I was down to about a fourth of a cup of the usual light brown sugar when I began making a plum upside-down cake last week. Didn't want to run to the store so I got out the piloncillo to add to the bottom (top) glaze. I had a little problem finding the right balance between butter and sugar.


Piloncillo is definitely not equivalent with American light brown sugar! As it was I got it too sweet for my taste. I like a little more of the sour plum flavor to come through.


The only other time I use it is when I'm cooking in Mexico which is light cooking/no recipes. I use it for odds and ends when I want to sweeten something up a bit. A small cone will last me forever.


Mostly I buy it for the compact convenience and how well it stores in a tropical environment as compared to refined sugar. There isn't much fresh Mexican food that needs sweetening.
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