Piloncillo is an unprocessed form of sugar that’s made by boiling down cane juice. It retains its natural caramel color and rich, almost molasses-like taste. It's awfully close to Mexican brown sugar and is typically sold in cone shapes at Mexican and Latin American markets and bodegas, where it may be labeled as panela. Piloncillo has a more complex flavor profile than brown sugar and has a deeper richness. The texture of the two sugars is quite different, too; piloncillo is solid while brown sugar is soft and pliable. To measure piloncillo for recipes, place the cone in a resealable plastic bag (maybe double up on the bag) and pound it with a meat mallet or rolling pin (or, in a pinch, a hammer) to break it apart into relatively evenly sized granules until powdery. If you can't find it, it can be substituted by weight with dark brown sugar and molasses (1 cup dark brown sugar + 2 teaspoons of molasses).