Last Updated on December 3, 2019 by Ed Joven
How to prepare Black Sambo
Have you tried Black Sambo Dessert? Black Sambo Recipe is a delicious lone of the best Christmas Dessert, and my family loves it so much. We always prepare this at Christmas, and you can even make this as a gift to your family friends. Black Sambo ingredients are very affordable and easy to prepare.
Black Sambo is a two-layered gelatin, and you can also prepare a four-layer version if you have more visitors. You can use circular shape molds or rectangular. We used a circle shape mold for this preparation.
Black Sambo Dessert is consists of creamy milk and Chocolate gelatin. It may take a lot of time to make this, but when you taste its delightfully rich flavor, you'll say the effort is worth it.
Pinoy Recipe at iba pa will show you the preparation of this irresistible Black Sambo dessert - See the recipe below.
Preparation and Cooking Instructions of Black Sambo Recipe: |
Black Sambo Recipe
Ingredients
Choco Layer:
- 1 can evaporated milk big
- 1 cup white sugar
- 2 packs of Knox unflavored Gelatin let it bloom in ½ cup cold water
- ½ cup Pure Dutch Cocoa or Hersheys unsweetened powder dissolved in ⅓ cup hot water
Cream Layer:
- 1 cup water
- 2 packs of Knox unflavored Gelatin
- 1 can of condensed milk big
- 1 can of Nestle Cream big
Instructions
First Layer:
- In a bowl melt 2 packs of Knox in ½ cup cold water.
- In a separate bowl dilute cocoa powder in ⅓ cup hot water and stir.
- In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar dissolves.
- Add the melted cocoa and continue to stir until well blended, and lastly add in the knox mixture and stir continuously until dissolves and fire off.
- Let it cool by stirring patiently before placing in the container.
- Freeze for 20 minutes and refrigerate for 2 hours.
Second Layer:
- In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely.
- Add 1 can of condensed milk and stir until well blended.
- And lastly pour in a can of nestle cream and keep stirring to dilute the cream, fire off.
- Keep on stirring until it cools down completely before adding to your choco layer.
- Refrigerate for another 3 to 4 hours for a best results.
Video
Nutrition
To serve Black Sambo Recipe, drizzle Hershey's Chocolate Syrup on top of each slice.
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Kel says
Hi. Just to enlighten those who are confused...gelatin and gulaman have different composition. Gelatin is animal based and gulaman is seaweed based. Hence, the difference in end results. Gelatin would give soft melt in the mouth texture while Gulaman will give a soft but firm texture.
Since this recipe calls for gelatin...do not substitute gulaman...Ferna is a good substitute to Knox since it's more available locally...😊
And lastly, since I'm more into coffee than chocolate, my take on this is coffee sambo, for a more adult taste...😍
Ed Joven says
Hi Kel, Thank you for this Tip!
Joanne says
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 for my family and Everyone loved it!
Merry Christmas and a bright 2019!
Merrzlaine says
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! 🙂
Ed Joven says
Instead of using Mr. Gulaman, change it to Knox unflavored Gelatin. Another thing that we don't like about Mr. Gulaman, it has a fishy smell. We also tried Alsa gulaman but the result is not good that is why we highly recommend the knox brand.
tess says
I love black sambo. I definitely will try your recipe. I already saved a copy of the recipe.thanks
lyka says
good idea u make good job keep the good work 5 stars for u salute
Lhabz says
I will try this... I love black sambo
vash says
hello! I tried doing this black sambo...pero yung black mixture ay hindi po tumitigas...i duno what went wrong po..pls help! Tnx!
Ed Joven says
ano po ang brand na ginamit ninyong gelatin? sometimes kasi yung ibang brand hindi talaga tumitigas.
Maricel says
Pwede ibang gelatin brand?
Ed Joven says
pwede po, pero not advisable kasi yung ibang brand masyadong malambot yung consistency nya.
Marie says
I tried it and its perfect!!! I'll be making ds one again ds monday.. My family really loves it.. Tnx
Cora May Marcus says
This i want... Got one one slice of this when i visited Bacolod City Masskara festival... I have been trying to find the recipe, now i found it... Thank u!
Lisa Ogle says
I have never heard of Black Sambo, but it looks delicious and easy to prepare, I will have to give it a try!
jeri abayon says
Great ... thanks for sharing...
Rommel says
hi,
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
marie says
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!
Malu says
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? 🙂
Abi says
Ilang days po ang shelf life ng black sambo pg naka’ref? Thank you
Ed Joven says
2 to 3 days po...
jeshlyn says
amhf.,, I also make ds po!! during our feista many like it...!!!
Mae Abigail Songco says
that looks yummy! with drizzled chocolate on top, hmm.. i'll try to make those! 😉
Tyrone says
Under Instructions, instead of labeling "First Layer" and "Second Layer" I think you should stick to "Chocolate Layer" and "Cream Layer". Also I recommend you put it in order similar to how the recipe was done in YouTube. The order you have works with the cocao portion first followed by the condensed milk component. I'm sure both will set. Applying the change will reflect consistency.
Giovanni Bagayas says
This is one of my favorite recipe.
gretel says
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.
merian legaspi says
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. :))
kattypee says
Hi! If I were to use Alsa Gulaman, am I to use the same quantity as to the quantity (grams) of Knox?
anjela says
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
good tatay says
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. ^_^
Ed Joven says
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.
rooky says
Hi, kelangan po ba talagang Knox gelatine ang gmitin, can i use other brand of gelatine? 🙂
Ed Joven says
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.
minhathi says
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.
Ed Joven says
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.
Tara says
wow .. i'll definitely try this .. Ü
JANZ says
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?
pinoychef says
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.
JM says
ano po ang exact measurement or quantity ng 1pack knox gelatin? wala po kasi ditong ganyang brand.
len says
@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...
evelyn says
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.
Cookingholics says
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.