Chumbeque is Piura’s signature dessert: layers of dough made with flour, lard, egg yolks, sugar, and cinnamon that are baked and then joined together with syrup.
Its origin
According to RPP, some place its origin in Piura in the mid-19th century, as a variation of the alfajor; others credit Chile, where chumbeque is also a traditional sweet of the north, especially Iquique. Piura has even held festivals to make the world’s largest chumbeque.
Editor’s note: Recetas123 doesn’t publish a recipe with quantities for this preparation because it hasn’t found a formula documented by a reliable source; this page describes it according to the sources consulted.
Frequently Asked Questions
It's Piura's signature dessert; it's also traditional in northern Chile.
Baked layers of flour, lard, egg yolks, sugar, and cinnamon joined with syrup.
No; Ica's typical sweets are the teja and the chocoteja.
