To provide a mixed powder containing powdered yam and capable of exhibiting the characteristic lubricity and moist touch of yam on foods, to provide a food produced from the mixed powder, and to provide its frozen food.

This mixed powder comprises 100 pts.wt. of powdered yam, 4-30 pts.wt. of an emulsifier, and 8-40 pts.wt. of a thickener. The thickener preferably comprises xanthane gum and guar gum in a weight ratio of 10:1 to 19:9. The mixed powder preferably further contains wheat flour or rice powder.