📸 Image coming soon for Ube Ice Cream
Aiskrim Ube
Pencuci Mulut • Malaysia
How to Make Ube Ice Cream (Traditional & Healthy Version)
Ube Ice Cream is a vibrant dessert loved across Malaysia, where multicultural influences shape our rich culinary landscape. While ube, or purple yam, is traditionally known as 'ubi keladi ungu' in Malay, its naturally sweet and earthy flavor makes it a favorite in Malaysian desserts. The creamy texture and striking purple hue make it visually appealing, perfect for festive gatherings or a cool treat on a hot day. This healthy Malaysian version incorporates local ingredients like santan (coconut milk) and pandan, enhancing the aroma and flavor while keeping it vegetarian-friendly. Ube Ice Cream beautifully reflects Malaysia’s fusion of flavors, drawing from the country’s diverse communities and tropical produce. It’s a great choice for those seeking a refreshing, guilt-free dessert that celebrates Malaysian heritage and healthy eating, appealing to both young and old. Enjoy this treat as part of a balanced lifestyle, knowing you’re indulging in a dessert that’s both authentic and nutritious.
Bahan-bahan(untuk 1 generous scoop per serving)
- 1 cup mashed Ube (purple yam) (ubi keladi ungu)
- 3/4 cup Santan (coconut milk) (fresh or canned)
- 1 leaf Pandan leaf (tied into a knot) - pilihan
- 1/2 cup Low-fat evaporated milk (for creaminess)
- 2 tbsp Stevia or monk fruit sweetener (natural sugar substitute)
- 1 tbsp Cornstarch (for thickening)
- 1 tsp Vanilla extract (for flavor)
- 1/8 tsp Salt (optional, enhances flavor) - pilihan
- 1/2 stalk, bruised Lemongrass stalk (adds aroma) - pilihan
Arahan
- 1
Steam or boil the ube (ubi keladi ungu) until soft, then mash thoroughly.
10 minutes
Ensure ube is fully cooked for a smooth texture.
- 2
In a saucepan, combine santan, low-fat evaporated milk, pandan leaf, and lemongrass. Heat gently until fragrant (do not boil).
5 minutes
Infuse with pandan and lemongrass for local aroma.
- 3
Remove pandan and lemongrass. Stir in sweetener, cornstarch, vanilla extract, and salt. Mix until dissolved.
3 minutes
Cornstarch helps achieve creamy consistency without excess fat.
- 4
Add mashed ube to the mixture and blend until smooth. Let cool.
5 minutes
Blend well for a uniform purple color and smoothness.
Kenapa hidangan ini sihat
This healthy Malaysian Ube Ice Cream recipe swaps refined sugar for stevia, offering lower calories and reduced glycemic load. Using santan and low-fat milk ensures creaminess without excess saturated fat, while cornstarch thickens instead of heavy cream. The inclusion of local aromatic herbs like pandan and lemongrass adds flavor without extra calories or sodium. Overall, this dessert fits perfectly into a balanced diet and supports healthy eating habits.
Ube Ice Cream offers a nutritious boost, thanks to the natural antioxidants, vitamins, and fiber from purple yam. Ube is rich in vitamin C, potassium, and anthocyanins, which support immune health and aid digestion. Santan (coconut milk) provides healthy fats, while using natural sweeteners keeps the glycemic impact low. This vegetarian dessert is free from artificial colors and preservatives, making it a wholesome choice for those tracking calories and macros.
Petua
- 💡Tip 1: Use fresh ube for the best color and flavor.
- 💡Tip 2: Strain the mixture before freezing for extra smoothness.
- 💡Tip 3: Garnish with toasted coconut flakes or pandan for a Malaysian touch.
Penyimpanan & hidangan
Store Ube Ice Cream in an airtight container in the freezer for up to one week. Allow it to soften for 5 minutes before serving for optimal texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
