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Ais Krim Keladi India
Makan Tengah Hari • Malaysia
How to Make Yam Kulfi (Traditional & Healthy Version)
Yam Kulfi is a delightful frozen dessert popular in Malaysia's multicultural culinary landscape, especially among communities with Indian heritage. This unique kulfi features locally grown yam, known as 'keladi', blended with creamy santan (coconut milk) and infused with aromatic pandan leaves, creating a fusion of flavors that reflect Malaysia’s vibrant food scene. The result is a sweet, mildly earthy treat with a tropical twist, perfect for cooling down in Malaysia's warm climate. Malaysian Yam Kulfi stands out because it adapts traditional Indian kulfi using local ingredients like santan and pandan, making it both authentic and innovative. The creamy texture and natural sweetness of yam pair wonderfully with coconut and subtle notes of cardamom, capturing the essence of Malaysian desserts. Often served during lunch or festive gatherings, Yam Kulfi is a vegetarian-friendly option that celebrates Malaysia’s rich cultural diversity, appealing to both local and international palates. This healthy recipe is ideal for those looking to enjoy a guilt-free dessert that embodies Malaysia’s culinary traditions.
Bahan-bahan(untuk 1 bowl (about 120g each))
- 1 cup (diced) Yam (keladi) (local purple yam)
- 1 cup Santan (coconut milk) (fresh or canned)
- 1/2 cup Low-fat milk (can use skim milk) - pilihan
- 2 leaves Pandan leaves (tie into a knot)
- 2 tbsp Stevia or coconut sugar (natural sweetener)
- 1/4 tsp Cardamom powder (serbuk buah pelaga)
- 1 tsp Cornstarch (for thickening)
- 1 tbsp Chopped pistachios (optional garnish) - pilihan
- 1/2 tsp Vanilla essence (optional, for aroma) - pilihan
Arahan
- 1
Steam the diced yam (keladi) until soft, about 10 minutes. Set aside to cool.
10 minutes
Steaming preserves yam’s nutrients and color.
- 2
Blend the steamed yam with santan, low-fat milk, and pandan leaves until smooth and creamy.
5 minutes
Remove pandan leaves after blending for a subtle fragrance.
- 3
Pour the yam mixture into a saucepan. Add stevia or coconut sugar, cardamom powder, and cornstarch. Stir thoroughly.
2 minutes
Dissolve cornstarch in a little milk to avoid lumps.
- 4
Cook the mixture over medium heat, stirring constantly until thickened (about 5 minutes). Remove from heat and let it cool.
5 minutes
Do not overcook; this keeps the kulfi creamy.
Kenapa hidangan ini sihat
This Yam Kulfi is a healthy choice because it uses whole, plant-based ingredients and natural sweeteners. Steaming yam retains nutrients, and the use of santan instead of cream reduces cholesterol. It’s vegetarian, adaptable for vegans, and free from artificial additives. Lower sugar options and high fiber content help maintain blood sugar levels, making it suitable for diabetics and those seeking weight management.
Yam Kulfi contains nutrient-rich yam (keladi), providing dietary fiber, potassium, and antioxidants. Santan (coconut milk) offers healthy fats, while low-fat milk adds protein and calcium. Pandan leaves impart vitamin A and antioxidants, and natural sweeteners like stevia or coconut sugar help reduce glycemic load. Pistachios, if added, provide heart-healthy fats and protein. The recipe avoids refined sugars and excessive fats, making it suitable for calorie-conscious diets.
Petua
- 💡Tip 1: Use fresh yam for best flavor and color.
- 💡Tip 2: Blending with pandan leaves gives a signature Malaysian aroma.
- 💡Tip 3: For smoother kulfi, strain mixture before freezing.
Penyimpanan & hidangan
Store Yam Kulfi in airtight containers in the freezer for up to 5 days. Cover molds to prevent freezer burn. Thaw slightly before serving for best texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
