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Piloncillo is made from pure, unrefined sugar that is pressed into a cone shape. It tastes very similar to brown sugar with a molasses flavor (even though it does not contain molasses) and you can use it for anything that calls for brown sugar. It's name means "little pylon" because of it's shape.

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 Unrefined sugar (no cointains molasses).


 In order to use Piloncillo, you must break it up. There are two good ways to do this. Grating or chopping. If the piloncillo is too hard, you can soften it by microwaving it for 10-20 seconds to make it easier to work with. After it is broken up, you can use it as directed in your recipe. If you are making a syrup, the chunks will dissolve down. If you are making something like Atole, you will want minimal chunks as the piloncillo won't have as much time to dissolve.

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