📸 Image coming soon for Yam Ice Cream
Aiskrim Keladi
Pencuci Mulut • Malaysia
How to Make Yam Ice Cream (Traditional & Healthy Version)
Yam Ice Cream, locally known as 'ais krim keladi', is a beloved dessert in Malaysia's multicultural culinary scene. This beautiful purple treat is enjoyed in hawker centres and home gatherings alike, especially during hot afternoons. Malaysian Yam Ice Cream celebrates the earthy, sweet flavour of yam (keladi), an ingredient valued by the Malay, Chinese, and Indian communities for its versatility in desserts and kuih-muih. The addition of santan (coconut milk) and pandan leaves infuses a distinctly Malaysian aroma, making it a unique dessert that reflects Malaysia’s rich food heritage. In Malaysia, yam is often used in festive dishes and desserts due to its vibrant colour and nutritional properties. This healthy version of Yam Ice Cream uses less sugar and incorporates local ingredients, making it suitable for calorie-conscious eaters. The creamy texture, balanced sweetness, and subtle floral notes from pandan make it both satisfying and refreshing. Whether served after a meal or as a midday treat, Yam Ice Cream is a delightful way to experience Malaysian flavours while keeping calories in check.
Bahan-bahan(untuk 1 small bowl (approx. 120ml per serving))
- 200g Yam (keladi), peeled and diced (Purple yam preferred)
- 150ml Santan (coconut milk) (Fresh or canned)
- 100ml Skim milk (For lighter calories)
- 1 Pandan leaf (Tied into a knot)
- 2 tbsp Sugar (Can use gula melaka for deeper flavour)
- 1/4 tsp Salt (Enhances flavour)
- 1 tsp Cornstarch (For creamier texture)
- 1/2 tsp Vanilla extract (Optional, for aroma) - pilihan
- 1 stalk Lemongrass (Bruised, optional for subtle zest) - pilihan
- a few drops Natural purple food colouring (Optional, for vibrant colour) - pilihan
Arahan
- 1
Steam the diced yam (keladi) with pandan leaf and lemongrass (if using) until soft.
10 minutes
Cover yam tightly to retain moisture and colour.
- 2
Remove pandan and lemongrass. Mash the steamed yam until smooth.
5 minutes
Blend for extra creamy texture if preferred.
- 3
In a saucepan, combine santan, skim milk, mashed yam, sugar, salt, and cornstarch. Stir over medium heat until mixture thickens.
7 minutes
Keep stirring to avoid burning and ensure a silky finish.
- 4
Remove from heat. Allow mixture to cool to room temperature. Add vanilla extract and food colouring if desired.
5 minutes
Cooling prevents ice crystals when freezing.
Kenapa hidangan ini sihat
This dessert uses natural ingredients and controls sugar, making it suitable for weight management and diabetic diets. The fibre in yam aids digestion, and coconut milk delivers plant-based fats. By choosing skim milk and limiting sweeteners, you reduce saturated fat and total calories, meeting Malaysian calorie tracking goals. It's vegetarian, easy to adapt for vegan diets, and free from artificial preservatives.
Yam Ice Cream is packed with dietary fibre, vitamin C, and essential minerals from keladi. Santan offers healthy fats, while skim milk provides protein and calcium. Using less sugar and cornstarch helps keep calories low, making it a guilt-free dessert. Pandan and lemongrass add antioxidants and fragrance without extra calories, and the absence of artificial additives ensures a wholesome treat.
Petua
- 💡Tip 1: Use purple yam for the best flavour and colour.
- 💡Tip 2: Stir the ice cream mixture every hour during freezing for a smoother finish.
- 💡Tip 3: Add a drop of natural food colouring for vibrant presentation without artificial dyes.
Penyimpanan & hidangan
Store in an airtight container in the freezer for up to 7 days. Allow to thaw for a few minutes before serving to achieve a creamy texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
