How to Grate and Break Piloncillo
Two easy methods to work with piloncillo, Mexico's rock-hard unrefined cane sugar. Grate it with a box grater for quick use, or soften it in the microwave to cut into chunks.
1 cone
Ingredients
- 1 piloncillo cone about 8 oz
Instructions
Box grater method (for small amounts)
- Hold the piloncillo cone firmly against the coarse side of a box grater. Grate what you need directly into your bowl or measuring cup.
- Grated piloncillo melts quickly into liquids, batters, oatmeal, or coffee. Use it anywhere you would use brown sugar for a deeper, more complex sweetness.
Microwave method (for larger pieces)
- Wrap the piloncillo cone in a damp paper towel. Microwave for 15 to 20 seconds. Do not overdo it or it will start to melt.
- Remove from the microwave and cut with a sharp knife into the size pieces you need. Use chunks in stews, sauces, or dissolve them in drinks while cooking.
Notes
Pro tip: I keep a jar of pre-grated piloncillo in my pantry so I can sprinkle it into oatmeal, coffee, or baking without grating a fresh cone every time.
Want syrup? Check out my piloncillo syrup (miel de piloncillo) recipe. It is the easiest way to use piloncillo for pancakes, waffles, and desserts.
Substitutes: If you can't find piloncillo, panela is nearly identical. Jaggery or dark brown sugar also work. See the full substitution chart in the post above.
Storage: Whole piloncillo lasts for years in an airtight container. Grated keeps for months in a sealed jar.