Exploring the Sweet Side: Incorporating Torch Ginger in Dessert Recipes
Pretty in Pink, the Torch Ginger Flower Bud (Bunga Kantan) is well known for its floral fragrance and many benefits. These are grown in the pristine mountains of the Borneo tropical jungle and also through our partnerships with our local farmers in Sarawak, Borneo.
"These are Mango Torch Ginger Curd and Cream Cheesecakes with Pandan Butter Icing for that natural and vibrant green colour; using the leftover curd that I made a little while back and topped with Apricot halves and assorted flavours of Jelly Belly! They are moist, soft and pack a bloom of South East Asian Fusion flavours and aromas from the Mango and Pandan which brings me right back to my home country walking and eating my way through the iconic night market aka 'pasar malam" - Lynn J Lim
Do follow her on IG ie @thenuttyfoodchemist.
Mango and Torch Ginger Lemon Curd
Ingredients:
2 tins - Standard size mango in syrup (drained and pureed)
ΠC - fresh lemon juice
2 lemon zest
œ tsp salt
200g butter, cut into small cubes
2 eggs, beaten
Method:
1. Puree tinned mango without the syrup.
2. Grate the lemon rind for the lemon zest.
3. Squeeze lemons for juice without the pits.
4. Add the lemon juice, lemon zest, torch ginger and salt with the puree mango to a medium size saucepan and bring to a gentle simmer over a low to medium heat on the stove.
5. Add the butter and let the butter melt into the puree.
6. Add the beaten eggs to the mixture slowly and lower the heat to very low.
7. Continually stir the mango curd mixture, ensuring that the heat is on gentle simmering.
8. Stir gently until the mixture thickens and becomes smooth and creamy (if it doesnât run off the spoon but coats the spoon then itâs ready).
9. Pour carefully into a sterilised jar. Cover with jar lid then let it cool on the bench before refrigeration.
10. Store in the refrigerator and consume within 1-2 weeks.
This Mango Torch Ginger curd recipe is courtesy of Lynn Lim in New Zealand. Incidentally, she was born in Sarawak, where these gorgeous produce originated from with sustainable farming.
The very exotic Borneo Pink Torch Ginger flower which is used by Lynn for this recipe.
Farming sustainably
The photos you see above are of our farm in Sarawak. We farm sustainably and only make a maximum of 10kgs of dried Torch Ginger slices. You can use the fresh Torch Ginger flower in your salad or into Penang Assam Laksa or you can try these beautiful recipes (1) Kerabu Bee Hoon by Amazing Grace (2) Nyonya Spicy Torch Ginger flower sauce courtesy of Siew from Melbourne.
There are many uses for Mango Torch Ginger curd and it can be incorporated into a variety of desserts, including tarts, muffins, cookies, pancakes, toast, waffles and cupcakes.
In February 2023, we visited our factory in Kuching and explored some of our partner's farms. Here's a snapshot of us wearing yellow boots as we venture into the Calamansi farm, which houses over 400 trees. These Calamansi limes, also known as Limau Kasturi, are transformed into pure Calamansi juice for culinary use or cocktails, and our 3-Sour Cordial is truly exceptional. Feel free to reach out to us if you are interested in acquiring these products for yourself or for your cafe/restaurant.
In the photo collage there are bamboo trees. Sarawak is well known for its very sweet Sarawak pineapples. We also have a Pandanus farm. Next year, we plan to return to Kuching and visit Sibu, Sarawak to assist with the roselle harvest. Our roselle farm is situated there, practicing pure natural farming without pesticides or synthetic fertilizers. Instead, we use biochar and vermicompost to produce Roselle Powder, Lady in Red - Hibiscus tea, and soon, Roselle Jerky â a healthy vegan snack.
Teatime Pairings - Here's a delightful suggestion for you to try! Have a Mango & Torch Ginger Lemon Curd cake with Bamboo Infusion Tea (with Pandan) or Lady in Red - Hibiscus tea. Enjoy!
About Lynn - Me, Myself and Lynn:
"Apa khabar tuan tuan dan puan puan đ, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu đ„°. My passion, or perhaps these days it's more like an obsession, for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes, đ but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut đ.
My passion became therapy and intensified during my Uni years as a way to destress and as a pain management to regulate my breathing. From there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking, which proved popular amongst friends of different ages and backgrounds. Then work life started after graduating that occupied almost all of my time, but I learnt to steal time here and there to continue with my passion, which gradually, in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse, with all my creations straight out of my head which really rings my bell and ticks all the boxes. †And my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur baker that bakes by feel and can never quite conform to recipes. Trust me, I've tried, I really have, but just keep finding myself completely dissecting the recipe then abandoning it altogether đ. Needless to say, recipes and I can and will never be BFF! All my creations are through trials and with that, long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible đ." - Lynn Sebastian