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
Arahan langkah demi langkah
Langkah 1 · Steam or boil the ube (ubi keladi ungu) until soft
Steam or boil the ube (ubi keladi ungu) until soft, then mash thoroughly.
Langkah 2 · In a saucepan
In a saucepan, combine santan, low-fat evaporated milk, pandan leaf, and lemongrass. Heat gently until fragrant (do not boil).
Langkah 3 · Remove pandan and lemongrass
Remove pandan and lemongrass. Stir in sweetener, cornstarch, vanilla extract, and salt. Mix until dissolved.
Langkah 4 · Add mashed ube to the mixture and blend until smooth
Add mashed ube to the mixture and blend until smooth. Let cool.
Langkah 5 · Pour mixture into a container
Pour mixture into a container. Freeze for 2 hours, stirring every 30 minutes to break ice crystals.
Langkah 6 · Once fully frozen
Once fully frozen, scoop and serve. Garnish with fresh pandan or toasted coconut flakes, if desired.
Mengapa resipi 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.
Nota tentang tradisi
In Malaysia, desserts made from local tubers like ube (ubi keladi ungu) are popular, especially during festive seasons such as Hari Raya and Chinese New Year. Ice cream, though modern, has been embraced through multicultural exchanges, blending local ingredients like santan, pandan, and lemongrass. Ube Ice Cream is often enjoyed after meals or during gatherings, reflecting Malaysia’s love for colorful, natural sweets that unite communities.