Dulce de Rapadura (Panela)
This is unrefined whole cane sugar, sold in solid blocks, with a deep caramel and molasses-like flavor profile. It is shaved down to sweeten traditional drinks and is the main ingredient in creating the syrup for “Almibar,” a traditional Easter dessert of cured fruits.
About this Ingredient
Dulce de Rapadura is unrefined whole cane sugar, produced by boiling sugarcane juice until it thickens and crystallizes into solid blocks. Unlike white sugar, it retains the molasses, giving it a deep, caramel-like flavor and a dark brown color. It is a traditional sweetener that connects modern Nicaraguans to the artisanal sugar mills, or 'trapiches,' that have operated in the countryside for centuries.
In Nicaraguan cuisine, Dulce de Rapadura is used to sweeten traditional drinks like Pinolillo, Tiste, and Chicha. It is also the star of 'Almibar' or 'Curbasa,' a traditional Easter dessert made by simmering various fruits like mangoes, jocotes, and papaya in a thick syrup made from the rapadura. Additionally, a simple drink called 'Agua Dulce'—water mixed with dissolved rapadura and sometimes lime—is a common energy booster for field workers and a nostalgic beverage for many.
Culinary Uses
- Almibar (Cured Fruit Dessert)
- Sweetening Pinolillo
- Bunuelos syrup
Cultural Significance
The traditional sweetener used before refined sugar became common. Essential for Holy Week desserts.
