The nice thing about having to simmer
the piloncillo in the milk is you can also simmer whole spices like cloves and cinnamon sticks in the same mixture giving the filling a suggestion of spice but letting the pumpkin really shine through.
Creamy (but dairy - free) pumpkin pie sweetened with Mexican
piloncillo in a toasted pumpkin seed and gingersnap crust.
Combine 6 cups of water and
piloncillo in a pot large enough to hold the pumpkin and bring to a boil, stirring until piloncillo dissolves.
Not exact matches
Stir
in milk, chocolate,
piloncillo, and salt.
Piloncillo, an unrefined sugar used
in Mexican cooking, is available
in the Latin American aisle of many supermarkets.
Guayabas en sancocho, also known as guayabas en almíbar, is a delicious dessert of guavas stewed
in a cinnamon and
piloncillo syrup.
They are my interpretation of the famous sweet pumpkin empanadas made with
piloncillo — the pure, unrefined cane sugar that is pressed into a cone and very common
in Mexican baking.
To make the filling, combine
piloncillo, milk, coconut oil, cinnamon stick, cloves, and salt
in a medium sauce pan.
In medium sized stockpot, add water and
piloncillo cones.
It's traditionally made with a brown cane sugar called
piloncillo / panela, but I've been
in a malty mood lately with the likes of Ovaltine and Maltesers all around.
Here are other sugars / sweeteners you can use: Sucanat, Rapadura, Muscavado, Demarara, Panela, Jaggery, Turbinado, brown sugar, molasses, pure maple syrup, white sugar, sugar cane juice, whole cane sugar, raw sugar, powdered sugar, basic white sugar, and
Piloncillo (evaporated sugar cane juice
in a cone - shape found
in Mexican markets).
Stir
in the plantains and the
piloncillo or brown sugar and simmer until the plantains are completely cooked.
In a pot, combine the water with the
piloncillo or brown sugar and bring to a boil until the sugar is completely dissolved.
Café with a golden - brown cone of
piloncillo melting
in it like a pyramid engulfed by a black flood.