A giant of Lambayeque's sweet tradition, built from crisp pastry and three classic fillings. Firm, flaky layers separate generous bands of manjar blanco, pineapple, and peanut sweet, creating the rich, substantial northern Peruvian confection that needs little introduction.
Turn what you find into an experience you can actually bring to your kitchen.
Peel the sweet potato, cut it into medium pieces, and cook it with 400 ml of the water for 15 to 18 minutes, until a knife slides through without resistance. Drain thoroughly and pass it through a potato ricer while still hot, until the purée is smooth with no firm pieces.
While the sweet potato cooks, combine the flour and salt and make a well in the center. Add the egg yolks and 65 ml of the water, mix into a firm dough, then work in the vegetable shortening little by little. Knead for 4 to 5 minutes, until smooth, compact, and flexible without feeling greasy or cracking when folded. Cover with a kitchen towel and rest for 20 minutes.
Place the sweet potato purée in a pot with the chancaca and the remaining 35 ml of water. Cook over low heat for 10 to 12 minutes, stirring often, until it becomes a dark, thick paste that briefly exposes the bottom of the pot when the spoon passes through. Fold in the roughly chopped toasted peanuts, cook for 1 minute more, and remove from the heat to cool.
Divide the dough into four pieces and roll each one into equal rectangles about 3 mm thick. Prick the entire surface with the tip of a knife and place the sheets on parchment-lined baking trays; the holes prevent large air pockets and help the layers stay flat.
Bake the sheets at 170°C for 13 to 16 minutes, working in batches if necessary, until they are dry, firm, and only lightly golden around the edges, not deeply browned. Let them cool before handling firmly; they are fragile while hot, and King Kong needs intact layers.
Place down one pastry sheet and spread all of the peanut filling evenly over it. Add the second sheet and spread the manjar blanco almost to the edges; top with the third sheet, spread over the pineapple preserves, and finish with the final pastry layer. Press very gently with your palms, just enough to settle the layers without squeezing out the fillings.
Let the assembled block rest for 15 minutes, then cut it into 10 portions with a serrated knife using long strokes without pressing down. A proper slice shows four distinct pastry layers and three clearly different bands of filling; the pastry should crack when bitten, then immediately mingle with the manjar, pineapple, and peanut filling. And that's it! Lambayeque did not name this fellow “King Kong” out of modesty. 😌
