Black Sambo Recipe
Ingredients:
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
- 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
Directions:
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)
- 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)
How do you like it?
ReplyDeleteI 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?
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.
ReplyDeleteI'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.
oops..before i forget...it's a lot better to use the gulaman mold, the one with the ridges/fluted and plastic kind...it'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 stores..now I have it, thanks to online shopping =)
ReplyDeletehow many serving has this black sambo has.,??
ReplyDelete