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Aiskrim Ubi Keledek
Pencuci Mulut • Malaysia
How to Make Sweet Potato Ice Cream (Traditional & Healthy Version)
Sweet Potato Ice Cream is a delightful Malaysian dessert that combines the natural sweetness of local sweet potatoes with the creamy richness of santan (coconut milk). This treat is popular among Malaysians for its unique flavor profile, pleasing texture, and vibrant color. The multicultural flair of Malaysian cuisine shines through in this dessert, as it features ingredients like pandan leaves for fragrance and gula melaka (palm sugar) for depth of sweetness. Sweet Potato Ice Cream is often enjoyed during warm afternoons or as a refreshing end to a meal, embodying the spirit of Malaysia's inventive approach to using indigenous produce. In Malaysia, sweet potatoes are commonly found in local markets, and their use in desserts reflects a tradition of celebrating wholesome, locally-sourced ingredients. This ice cream is not only delicious, but also suitable for vegetarians, making it a versatile option at family gatherings or festive occasions. Its naturally vibrant color and creamy texture make it visually appealing, while the subtle hints of pandan and coconut evoke memories of traditional Malaysian kuih (cakes) and desserts. Sweet Potato Ice Cream is a modern twist on familiar flavors, offering a healthier alternative to conventional ice creams without compromising on taste.
Bahan-bahan(untuk 1 bowl (approximately 150g))
- 1 cup (mashed) Sweet potato (ubi keledek)
- 1/2 cup Santan (coconut milk) (fresh)
- 1/4 cup Gula melaka (palm sugar) (finely chopped)
- 1 leaf Pandan leaf (tie into a knot)
- 1/8 tsp Salt
- 1/2 tsp Vanilla extract - pilihan
- 1 stalk (bruised) Lemongrass (serai) - pilihan
- 1 tsp Cornstarch (for thickening)
- 1/4 cup Water
- 2 tbsp Chopped nuts (optional garnish) - pilihan
Arahan
- 1
Wash, peel, and steam the sweet potato until tender. Mash it thoroughly until smooth.
10 minutes
Use orange-flesh sweet potatoes for vibrant color and natural sweetness.
- 2
In a saucepan, combine santan, water, pandan leaf, lemongrass, and salt. Bring to a gentle simmer.
5 minutes
Remove the pandan and lemongrass after simmering to avoid bitterness.
- 3
Add mashed sweet potato and gula melaka to the coconut mixture. Stir until gula melaka dissolves completely.
3 minutes
Ensure the mixture is smooth to prevent icy texture in the final ice cream.
- 4
Mix cornstarch with a little water to make a slurry. Add to the pot and cook, stirring, until mixture thickens.
2 minutes
Do not overcook; just until the mixture coats the back of a spoon.
Kenapa hidangan ini sihat
This dessert uses whole sweet potatoes and santan, avoiding refined sugar and artificial additives. It is lower in saturated fat compared to dairy-based ice cream and provides complex carbohydrates that help sustain energy. By incorporating local ingredients, it supports a balanced diet and is mindful of calorie content, making it a smart option for those tracking their nutrition.
Sweet Potato Ice Cream offers dietary fiber, vitamin A, and antioxidants from sweet potatoes, plus healthy fats from santan. Gula melaka provides natural sweetness with minerals like calcium and iron. Pandan and lemongrass add aromatic compounds that may aid digestion. The dessert is naturally gluten-free and vegetarian, making it suitable for a wide range of dietary preferences.
Petua
- 💡Tip 1: For extra creaminess, blend the mixture before freezing.
- 💡Tip 2: Use fresh santan for the richest flavor.
- 💡Tip 3: Stir the mixture periodically while freezing to prevent icy texture.
Penyimpanan & hidangan
Store in an airtight container in the freezer for up to 1 week. Allow to soften for 5 minutes before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
