King Kong
Galleta Gigante de Lambayeque
King Kong is a celebrated Peruvian dessert hailing from the Lambayeque region, known for its impressive, multi-layered structure. Inspired by the classic alfajor, it was named after the iconic ape due to its substantial size, becoming a symbol of regional pride and culinary creativity.
🧂 食材
- 500 g All-purpose flour(approximately 375g)
- 250 g Cornstarch(approximately 120g)
- 800 g Baking powder(High quality, thick consistency)
- 4 Baking soda(Room temperature)
- 200 g Salt(Good quality, not too sweet)
- 150 g Unsalted butter, softened(approximately 227g)
- 1 tsp Granulated sugar(approximately 150g)
- 1/2 tsp Large egg yolks(For the cookie dough)
👨🍳 步骤
- 1
Prepare the Cookie Dough: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolks one at a time, followed by the vanilla extract and lemon zest (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough seems too dry, add cold water, one tablespoon at a time, until it forms a cohesive dough. Do not overmix. Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 1 hour to firm up.
⏱️ 15 minutes - 2
Make the Manjar Blanco: In a large, heavy-bottomed pot, combine the whole milk, sugar, and baking soda. Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. Reduce the heat to low and continue to simmer, stirring frequently, for about 1.5 to 2 hours, or until the mixture has thickened to a rich, caramel color and has a consistency similar to thick dulce de leche. Be patient, as this process takes time. Once thickened, remove from heat, stir in the vanilla extract, and let it cool completely. It will thicken further as it cools.
⏱️ 1 hour (minimum chilling time) - 3
Prepare the Pineapple Jam: While the manjar blanco is cooking or cooling, prepare the pineapple jam. In a medium saucepan, combine the diced pineapple, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the pineapple is very soft and the mixture has thickened into a jam-like consistency, about 30-40 minutes. Mash any larger pineapple pieces with the back of a spoon. Let the jam cool completely.
⏱️ 5 minutes - 4
Bake the Cookie Layers: Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about ¼-inch (0.6 cm) thickness. Carefully transfer the rolled dough to a prepared baking sheet. Prick the dough all over with a fork to prevent it from puffing up excessively during baking. Repeat with the second disc of dough. Bake for 15-20 minutes, or until the edges are lightly golden brown and the cookies are set. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If you are making a large rectangular King Kong, you will bake one large sheet and cut it into pieces later. For individual cookies, you can cut them into desired shapes (squares or rounds) after baking.
⏱️ 10 minutes - 5
Assemble the King Kong: To assemble, you will need at least 4 cookie layers. Place one cookie layer on your serving platter or in a rectangular mold if you are making a large block. Spread a generous layer of the cooled manjar blanco evenly over the cookie. If using, sprinkle half of the toasted peanuts over the manjar blanco. Place another cookie layer on top. Spread a layer of the cooled pineapple jam over this cookie. Top with another cookie layer. Spread another generous layer of manjar blanco over this cookie, and sprinkle the remaining toasted peanuts, if using. Finally, place the last cookie layer on top. If making a large block, you can add more layers, alternating manjar blanco and fruit preserves between cookie layers.
⏱️ 20-25 minutes - 6
Chill and Serve: For best results, cover the assembled King Kong and refrigerate for at least 1-2 hours to allow the flavors to meld and the layers to set. Slice into portions and serve.
⏱️ 15 minutes - 7
Chill and meld flavors: Wrap the assembled King Kong tightly in plastic wrap or foil. Refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld and the manjar blanco to firm up slightly, making it easier to slice.
⏱️ 1 hour (minimum melding time) - 8
Serve: Cut the King Kong into desired portions using a sharp knife. Serve at room temperature.
⏱️ 5 minutes
💡 专业技巧
- ✓For a richer manjar blanco, you can use evaporated milk or condensed milk as a base, though traditional recipes often use whole milk.
- ✓Ensure all fillings are completely cooled before assembling to prevent the cookie layers from becoming soggy.
- ✓If you don't have pineapple, other fruit preserves like strawberry, quince, or even a mix can be used.
- ✓The cookie dough can be made a day in advance and refrigerated.
✨ 创意变奏
为您的创意版本提供灵感
- Seven-Flavor King Kong: Incorporate additional layers such as lucuma cream, coffee-infused manjar, or chocolate ganache.
- Peanut Lover's King Kong: Increase the amount of chopped peanuts or add a layer of peanut butter.
- Individual King Kongs: Instead of a large block, assemble smaller, individual stacked cookies.