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Ais Krim Yam
Pencuci Mulut • Malaysia
How to Make Ice Cream Yam (Traditional & Healthy Version)
Ice Cream Yam is a beloved Malaysian dessert that showcases the vibrant flavors and multicultural heritage of Malaysia. With its signature purple hue, this creamy treat is made from ubi keladi (yam), a root vegetable cherished in Malaysian cooking for its earthy sweetness and smooth texture. Often enjoyed on hot afternoons, Ice Cream Yam is a nostalgic delight that bridges traditional flavors with modern dessert trends. The combination of santan (coconut milk), fresh yam, and a hint of pandan leaf creates a uniquely Malaysian taste profile that is both rich and refreshing. This health-conscious version reduces sugar and uses minimal fat, making it suitable for calorie trackers and dessert lovers alike. The dessert honors Malaysia’s diverse culinary influences, drawing from Chinese, Malay, and Nyonya kitchens, and celebrates local ingredients. Ice Cream Yam is perfect for those seeking a guilt-free indulgence that doesn’t compromise on authentic Malaysian flavor.
Bahan-bahan(untuk 1 medium scoop (about 150g) per serving)
- 200g Ubi keladi (yam) (peeled and diced)
- 150ml Santan (coconut milk) (light, fresh preferred)
- 1 piece Pandan leaf (knotted)
- 100ml Low-fat milk (or oat milk for vegan option)
- 2 tbsp Stevia or erythritol (natural sweetener)
- 1 tsp Cornstarch (for creaminess)
- 1/2 tsp Vanilla extract (optional, for aroma) - pilihan
- 1/8 tsp Pinch of salt (to enhance flavor)
- as needed Ice cubes (for churning or serving) - pilihan
Arahan
- 1
Steam the diced yam over medium heat until soft, about 10-12 minutes. Remove from heat and let cool.
12 minutes
Use a bamboo steamer to retain yam’s natural aroma.
- 2
Blend the steamed yam with low-fat milk until smooth and creamy.
3 minutes
Blend while yam is still slightly warm for a smoother texture.
- 3
In a saucepan, combine santan, pandan leaf, sweetener, salt, and cornstarch. Simmer over low heat, stirring constantly, until slightly thickened.
5 minutes
Do not boil santan to prevent curdling.
- 4
Remove pandan leaf. Mix yam puree into the saucepan and cook gently for another 3 minutes until well combined.
3 minutes
Keep stirring to avoid lumps and ensure even mixing.
Kenapa hidangan ini sihat
Unlike traditional ice creams loaded with sugar and full-fat dairy, this recipe uses light santan, low-fat milk, and a natural sweetener, making it a lower-calorie, heart-friendly dessert. The reliance on real yam means more fiber and micronutrients, supporting digestive health and satiety. It’s a smart, health-conscious pick for anyone tracking macros or seeking to enjoy a local treat without guilt.
This Ice Cream Yam recipe is packed with nutrients from ubi keladi, which is high in dietary fiber, potassium, and vitamins C and B6. Santan offers healthy fats and adds creaminess without the need for heavy dairy cream. By using natural sweeteners like stevia or erythritol, the dessert is lower in calories and has a reduced glycemic impact. The inclusion of pandan provides antioxidants and a fragrant aroma, enhancing both flavor and nutrition.
Petua
- 💡Tip 1: Use freshly steamed yam for the best flavor and color.
- 💡Tip 2: Stir the mixture every hour during freezing for a smoother ice cream.
- 💡Tip 3: Add a drop of natural purple sweet potato powder if you desire a more vibrant color.
Penyimpanan & hidangan
Store in an airtight container in the freezer for up to 1 week. To maintain creamy texture, allow to soften slightly at room temperature before serving. Avoid repeated thawing and freezing.
Paling sesuai dihidang: Lunch or as a tea-time dessert
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
