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Peruvian traditional plate: King Kong, San Roque. Foto: Xauxa 2004
Picture of this lambayequean dessert (sweet) was taken the 11th January 2004 by Håkan Svensson (Xauxa).
It is made of sweetened milk and there are different variations in the choice of extra fillings.
You may also note that the best way to part (cut) a King Kong is when it is standing up, as in the picture.
No correction has been made to the picture.
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Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the section entitled GNU Free Documentation License. |
  
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This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. | |
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| This licensing tag was added to this file as part of the GFDL licensing update. |
File history
Click on a date/time to view the file as it appeared at that time.
| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 17:29, 30 January 2005 | | 1,600 × 1,200 (403 KB) | Xauxa | Peruvian traditional plate: King Kong, San Roque. Foto: Xauxa 2004 |
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