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Home » Cakes and Desserts » Black Sambo Recipe

How to prepare Black Sambo

Have you tried eating Black Sambo?

Black Sambo is one of the best Christmas Dessert, my family love it so much… We always prepare this on Christmas and you can even make this as a gift to your family friends.  Black Sambo Recipes are very affordable and easy to prepare.

Black Sambo is a two layered gelatin (you can also prepare a 4 layer) made of creamy milk and Chocolate. You can use circular shape molds or rectangular, we used a rectangular shape mold for this preparation.

Pinoy Recipe will show you the preparation of this irresistible Black Sambo dessert…. See the recipe below.

black sambo recipe

Black Sambo Ingredients:

First layer:

  • Nestle Cream 1 can big
  • Condensed milk 1 can big
  • Knox unflavored Gelatin 2 packs

Second layer:

  • Evaporated milk  1 can big
  • White sugar 1 cup
  • 1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water
  • Knox unflavored Gelatin 2 packs

Hershey’s Syrup (original chocolate flavor) for drizzle on top of each slice

Black Sambo Preparation Instructions:

black sambo recipe

First layer:

  • Melt 2 packs of of Knox in 1/2 cup cold water.
  • Mix Nestle cream and condensed milk in a pan under low fire.
  • Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire.
  • Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool.
  • Refrigerate for at least 2 hours before adding next layer.  Or freeze for 15 minutes for fast results. Make sure that it is already formed before you pour the next layer.

Second layer:

  • Melt 2 packs of Knox in 1/2 cup cold water
  • Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.
  • Add the melted Knox to the milk, sugar and chocolate mixture and continue stirring for 10 minutes under low fire.
  • Set aside mixture and let it cool.  When it is cool enough place mixture on top of the first layer and refrigerate.  You can make 2 or 4 layers.

Let it cool for 2 hours before serving but we suggest you refrigerate it overnight to make sure that Black Sambo dessert is completely formed.

To serve Black Sambo, drizzle Hershey’s Chocolate Syrup on top of each slice.

This is the ready to serve Black Sambo

black sambo recipe

 Flan Desserts:

Jello Desserts:

Frozen Desserts:

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Ed Joven is the owner of and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 7 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.

Ed Joven – has written the posts on Filipino Recipes Portal.

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31 Responses

  1. Cookingholics

    December 6th, 2011 at 4:34 pm


    wow, first time ko marinig tong black sambo ah. Looks delicious!! I’ll try this this Christmas. At first, I thought cake siya or parang chocolate but gelatin pala.

  2. Malu

    December 8th, 2011 at 2:48 am


    Hi! Mukhang masarap ung black sambo mo and I want to try it this coming saturday for my sisters bday. Medyo na confuse lang ako sa procedure. Do I have to refrigerate the 2nd layer before pouring it on top of the 1st layer? Di ba magform na xa because of the gelatin? Or I just have to put the freeze 2nd layer on topr of the 1st layer then freeze ulit? :-)

  3. evelyn

    December 11th, 2011 at 2:20 am


    i have also the same question as Malu re the 2nd layer. When do we pour the 2nd layer over the 1st layer? Do we pour over the first layer while hot? I am planning to do this tonite.

  4. len

    December 21st, 2011 at 4:38 am


    @malu &evelyn, before you pour the next layer, you have to wait until the first layer if formed….or else it will mixed with the first layer….no need to freeze, just cool inside the ref…

  5. lyka

    December 27th, 2011 at 10:58 pm


    good idea u make good job keep the good work 5 stars for u salute

  6. tess

    February 29th, 2012 at 7:32 pm


    I love black sambo. I definitely will try your recipe. I already saved a copy of the recipe.thanks

  7. JM

    March 3rd, 2012 at 11:27 pm


    ano po ang exact measurement or quantity ng 1pack knox gelatin? wala po kasi ditong ganyang brand.

  8. JANZ

    March 22nd, 2012 at 12:24 am


    helo, ano po ba pwedeng gamitin na iba substitute sa knox gelatin? wala po akong mahanap na knox eh… pwede na ba ung mr. gulaman?

  9. pinoychef

    March 23rd, 2012 at 11:58 pm


    We recommend the FERNA brand if you can’t find Knox. These two brands are very firm compared to other gulaman/gelatin brands that we tried.

  10. Tara

    July 20th, 2012 at 3:04 pm


    wow .. i’ll definitely try this .. Ü

  11. minhathi

    August 14th, 2012 at 7:19 am


    hi, i thought it’d be better to lower the quantity of the gelatin powder. with those amount as above, the result was stiff. the consistency of the black sambo should be smooth and creamy to the mouth. just saying.

  12. rooky

    August 19th, 2012 at 10:38 am


    Hi, kelangan po ba talagang Knox gelatine ang gmitin, can i use other brand of gelatine? :)

  13. good tatay

    August 21st, 2012 at 9:24 am


    Hi po, sa sat ang bday ng anak ko at eto po gagawin naming dessert. kaso po hndi ako makahanap ng knox. ang binili ko yung lady’s choice alsa gulaman 90g. ask ko po ang equivalent nito to the knox pack na nakalagay sa taas. thanks. more power! p.s. yung recipe nyo na pork humba at creamy chicken curry kasama din sa menu. ^_^

  14. Ed Joven

    August 22nd, 2012 at 12:12 am


    Hi Minhathi,

    we wanted it to be stiff but you can reduce a little the amount of gelatin if you want it to be softer.

  15. Ed Joven

    August 22nd, 2012 at 12:13 am


    Hi Rooky,

    we tried Alsa Gulaman but we want it to be stiff and Knox was able to give the stiffness that we wanted. You can try Alsa Gulaman.

  16. Ed Joven

    August 22nd, 2012 at 12:23 am


    Hi Good Tatay,

    We tried Alsa with this recipe but the result is not good, its too soft. You can experiment with the amount of Also gelatin to get the desired firmness but we really suggest Knox or if its not available you can try the FERNA brand.

  17. Joanne

    January 6th, 2013 at 8:57 am


    Tried Alsa Gulaman as a substitute to Knox. I’ve been to many groceries but couldn’t find Knox. The good news is, it worked! The proportion I used was 1 and 1/2 packs of Alsa Gulaman per 1/2 cup of water. The instruction says 1 and 1/4 cups of water for every pack, but you can decrease the water to obtain firmer results. That’s the only thing of changed in this recipe. Thanks a lot for this recipe! I made this desert to make our 12th Day of Christmas, the last day of this joyful season, special. Everyone loved it! Merry Christmas and a bright 2013!

  18. Merrzlaine

    May 14th, 2013 at 10:53 am


    Hello po, M
    Do you have any suggestions how I can resolve my problem regarding my black sambo? I tried po making black sambo using 1 pack unflavored Mr. Gulaman white for the first layer and 1 pack din po of Unflavored Mr. Gulaman white for the second layer, kaso po after it was all done, hindi po nagcombine yung first tsaka second layer na ginawa q. anuh po kaya ung problema? Hope you can help me with my problem, I plan to cook this po kasi on our fiesta. Thank you and Godbless! :)

  19. Ed Joven

    May 14th, 2013 at 2:12 pm


    Instead of using Mr. Gulaman, change it to Knox unflavored Gelatin. we also tried Alsa gulaman but the result is not good.

  20. Lhabz

    July 1st, 2013 at 7:19 pm


    I will try this… I love black sambo

  21. jeshlyn

    October 10th, 2013 at 8:22 pm


    amhf.,, I also make ds po!! during our feista many like it…!!!

  22. anjela

    October 18th, 2013 at 9:52 pm


    ask lg po pwede po ang ricoa breakfast cocoa isub sa ricoa unsweetened? wala po kasi akong mahanap na unsweetened na ricoa or hersheys.. try ko po sana syang gawin sa bday ng anak ko next week… thanks

  23. Rommel

    December 7th, 2013 at 7:51 pm



    i have a chocolate tablea balls as a gift or present, can tablea balls be a replacement for unsweetened cocoa powder? If so, for this recipe, how many tablea balls do I need? Approximately, I have 10 choco tablea balls.

    Thank you

  24. marie

    December 23rd, 2013 at 2:53 pm


    hi.. i tried this today.. masarap sya kaya lang marble sambo kinalabasan.. humalo ung second layer sa first layer.. try ko ulit, sana makuha ko na next time.. tnx!

  25. Marie

    April 23rd, 2014 at 9:17 pm


    I tried it and its perfect!!! I’ll be making ds one again ds monday.. My family really loves it.. Tnx

  26. kattypee

    May 5th, 2014 at 6:45 am


    Hi! If I were to use Alsa Gulaman, am I to use the same quantity as to the quantity (grams) of Knox?

  27. merian legaspi

    June 11th, 2014 at 12:40 am


    Hi, what do you mean by 2 packs? You mean 2 sachet? Thanks for sharing your recipe. I’m going to try this recipe really soon. :))

  28. vash

    July 22nd, 2014 at 4:15 am


    hello! I tried doing this black sambo…pero yung black mixture ay hindi po tumitigas…i duno what went wrong po..pls help! Tnx!

  29. Mae Abigail Songco

    July 29th, 2014 at 2:33 am


    that looks yummy! with drizzled chocolate on top, hmm.. i’ll try to make those! 😉

  30. gretel

    August 28th, 2014 at 9:20 pm


    I made this, but I made some alterations lang, instead of using 2 packs of gelatin, I used lang 1 1/4 pack to make it soft and creamy and make sure lang na continuous ung pagstir ng mixture while niluluto (un ung secret pra mgng smooth and creamy ung sambo) then don’t forget na istrain ung mixture before ilagay sa container, mga tatlong beses ko inistrain ung mixture pra smooth sya then make sure tlga na nagform na unga 1st layer before ilagay ang 2nd layer pra hindi mgmix und dalawang layer.

  31. jeri abayon

    December 23rd, 2014 at 11:39 pm


    Great … thanks for sharing…

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