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My header speaks it all...but to give you more 411's then here i go. Well, I'm a newbie on American living who finds refuge on my kitchen which makes me the "Rookie Cook". Simply because rule of life here is..."do it yourself" and not to mention my cravings of foods back home lead me to learn the art of cooking. I'm no pro on this but i think it's worth sharing, especially to those people out there who's missing a lot of least I can help ease a part of that loneliness through cooking our comfort foods. Enjoy reading my blog and feel free to leave a comment.

Friday, December 18, 2009

Black Sambo

Black Sambo Recipe

Milk Layer:
  • 1 cup water
  • 2 sachet Knox unflavored gelatin
  • 1 big can condensed milk
  • 1 big can all purpose cream or 2 small cans all purpose cream
Chocolate layer:
  • 1 cup water
  • 2 sachet Knox unflavored gelatin
  • 1 big evaporated milk
  • 1 cup dark chocolate chips + 2 tbsp extra dark hershey cocoa powder ( or 1 cup hershey cocoa powder)
  • 3/4 cup white sugar
Milk layer:
  • In a saucepan, mix all ingredients and cook over low fire. Stir constantly to avoid clumps and burns. When smooth and thick enough (about 15 minutes), pour into a mold. Let it cool for about 20 minutes and set in the freezer for faster results (4-5 hours or until set) (note: don't leave it in the freezer for so long or else you'll end up with an icy jello)
Chocolate layer:
  • Mix all ingredients and cook in low fire. Stir constantly until smooth and not too runny.
  • Check if milk layer is solid and has set enough ( I usually prepare the 2nd layer an hour before the 1st layer's estimated time to set)
  • When it's ready, pour in the chocolate layer over the milk layer.
  • Let cool for another 20-30 minutes, place inside freezer for 2-3 hours or til set.
  • When all is ready, invert the mold into a serving plate ( I didn't get to serve it this way (as seen on my pic) since i didn't have the right molder on hand at that time)
Note: it's best to use a silicone jelly molder when available, but any will do for as long as it's deep enough for the layers to fit in


  1. How do you like it?

    I have had "Sambos" in the Philippines but it is shaped like a big egg that has cake-crumb-like coating, so when I was reading a recipe online for sambos, I could not really visualize it as the same, and now seeing your post, I know it is a totally different entity. Will it be worth to try it?

  2. Yeah I've tasted that kind of sambo too. I think you're referring to the "sylvanas" kind of sambo. This one though is what I've grown to eat as a kid which my grandma used to make.
    I'd say, if you're good with jello then 99.9% you'll love this for it has similarities at some point, only that it also has its "custardyish" taste, milky and chocolatey all at once..Hubby loves this sooo much...Me...So-so...I like this but I don't crave for it as much as he does =D... I prefer using Hershey dark choc plus the cocoa powder, have tried using different chocs and loves the above amongst all...=)Just give it a try manang.

  3. oops..before i's a lot better to use the gulaman mold, the one with the ridges/fluted and plastic's easier to flip and serve into a platter. I didn't get to use that mold back when i took this picture...had a hard time finding it in I have it, thanks to online shopping =)

  4. how many serving has this black sambo has.,??