Asian Featured Recipes No-bake

An Asian-Inspired Dessert: Indonesian Layered Pudding

Indonesian Layered Pudding
Indonesian Layered Pudding
Baking is something I’ve always enjoyed and can be therapeutic. The passion stemmed from Betty Crocker packages and blossomed into experimenting with different recipes and ingredients. It’s a recipe my mom taught me and one that I love because cakes, cookies, pastries can be found almost everywhere. This on the other hand was more unique and special. It’s tasty without being too sweet and is much healthier than most baked goods.  The Indonesian Layered Pudding is probably different to anything else you’ve tasted before.

Indonesian Layered Pudding


  • 500g Tapioca Starch
  • 230g Rice Flour
  • 600g Sugar
  • 400ml Coconut Milk
  • 4-6 drops of Pandan Paste
  • 800ml Water


  1. In a bowl, mix tapioca starch and rice flour together
  2. Add coconut milk and water to the mixture. Mix well
  3. Divide the paste in half and place in separate bowls
  4. Add pandan paste into one of the bowls and mix well.
  5. Take the white paste and carefully create your first layer in a heat-proof plastic container. Do not use glass containers.
  6. Steam for 6-7 minutes over the stove
  7. Carefully add the green paste on top of the first layer. Steam for another 6-7 minutes
  8. Repeat steps 5 and 6 until container is full. Traditionally, there are 9 layers. Alternate the paste.
  9. Once the last layer is cooked, let it cool.

*Tip: Do not put in refrigerator, as the texture will become too moist. Keep in a sealed container

Alcoholic Featured Recipes No-bake

Limoncello Granita

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This summer, Davio’s Northern Italian Steakhouse will debut its homemade booze-infused semi-frozen Granita, perfect to enjoy on a hot summer afternoon, like the ones we’ve been seeing in Boston lately. The new take on the Sicilian classic, created by Master Pastry Chef Tom Ponticelli, combines fruity flavors with perfectly paired spirits for a refreshing aperitif. Flavors include Espresso with Chocolate Liqueur, Passion Fruit with Grand Marnier as well as Prickly Pear with Tequila and Lime! They are available for $4 through the end of August.

To celebrate the new line of boozy treats, Davio’s shared one of its recipes with Blast Food.

Davio’s Limoncello Granita


  • 1 qt Water
  • 6 oz Fresh Lemon Verbena Leaves
  • Lemon Zest
  • 2 oz Sugar
  • 2oz Limoncello
  • 1/2 oz Lemon Juice


  • In a medium size pot, steep water, sugar, lemon verbena.
  • Bring to boil and let steep for 20 min. Wisk in Limoncello and lemon juice.
  • Combine and our ingredients into metal 2-inch hotel pan and place in freezer. Use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan.
  • Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.
  • Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving.

When served, the granita should look like a fluffy pile.

Featured Recipes No-bake

Burrata and Grilled Peaches

This recipe comes from Maplebrook Fine Cheese and our friends at the Vermont Cheesemakers Festival, which Blast is proud to sponsor!

There are few cheese makers in the U.S. that make Burrata. Fortunately, you need look no further than Maplebrook Farm in Bennington, Vermont. They craft the best version you will find anywhere. Enjoy the Burrata and grilled peaches with a glass of Pinot Noir or a pint of light, crisp Pilsner.

We’re going to classify this as a dessert, but it can be an appetizer or entree or really whatever you want it to be!


  • 4 medium-sized peaches
  • 2 cloves garlic
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) chopped fresh mint
  • 3 tablespoon(s) lemon juice
  • 1 tablespoon(s) honey
  • 1 tablespoon(s) olive oil
  • 2 pinch(es) black pepper


  1. Let the Burrata come to room temperature before serving. Remove from the brine, blot dry with a paper towel, and place on a serving platter.
  2. Prepare the peaches and put into a bowl. Put the olive oil, honey, cinnamon, and garlic in a Pyrex measuring cup. Microwave on high heat for 20 seconds. Stir the lemon juice, and half the mint into the olive oil mixture to combine. This is a temporary emulsion so stir it together quickly an instant before pouring it on the peaches. Add half of this mixture to the peaches and toss until evenly coated.
  3. Scrub your grill with a wire brush, and spray with cooking oil, or wipe it with a paper towel moistened with cooking oil before lighting it. Preheat the grill to high heat. If you are using charcoal, the coals should be glowing. Start the peaches cut side down, since the peaches are quartered there are 2 cut sides. Grill for 2½ minutes, turn to the other cut side and cook for a further 2½ minutes. Turn the peaches so they are skin side down and baste with some of the sauce so that it pools in the center of the peaches. Cook for a further 7 or 8 minutes, or until the peaches are pretty soft, but still retain their shape.
  4. Surround the Burrata with the grilled peaches. Pour the remaining liquid over the Burrata, and sprinkle with the remaining mint and a few grinds of black pepper. For serving implements provide both a small sharp knife and a spoon. Serve with crackers or torn pieces of sourdough bread and a pile of napkins.
Desserts Featured Recipes No-bake

Toasted-Almond Chocolate Bark


  • 2 lbs. top quality solid milk or dark chocolate (we like Callebaut)
  • 6-8 cups sliced almonds
  • parchment paper cut into two 18″ squares


  1. Roast the almonds on a cookie sheet at 350° in a single layer, or until lightly browned.  Set aside to cool completely.
  2. Roughly chop the chocolate into 1-2″ chunks, then melt it slowly in a metal bowl which has been set over a saucepan with about 2″ of simmering water in it.
  3. Lift bowl from saucepan and dry the bottom of the bowl carefully (water drips can ruin the look of chocolate).
  4. Fold in the cooled almonds, then spread about a cup of the chocolate-nut mixture between two pieces of parchment.
  5. Anchor the paper against the front of your counter top, then roll the chocolate out to the very edges of the paper using a rolling pin.  The result should be a thin film. Repeat procedure until all chocolate is used up.
  6. Keeping it flat, set parchment-covered chocolate aside for 20 minutes to harden (or, place in the refrigerator).  Once it is firm, break the bark into irregular shards for serving.

*This recipe makes plenty of bark; halve quantities if desired.

Breakfast Desserts Featured Recipes No-bake

Tiramisu Pancakes

Pancakes are an absolute must have when cooking a large hearty breakfast.  There’s nothing more appetizing in the morning than a big stack of flapjacks dripping with the classic combination of maple syrup and butter.

This recipe puts a new twist on an American classic by adding an Italian twist.  The coffee and cocoa-infused cakes are layered with a fluffy mascarpone and cream mixture, then topped with a sweet maple glaze infused with coffee liqueur.

Tiramisu pancakes can be enjoyed as a dessert for breakfast or breakfast for dessert.  A light dusting of cocoa powder on top makes this dish look like it belongs in a pastry case. This dish makes five servings.

Pancake Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp. sugar
  • 2 sifted, slightly rounded tbsp. of cocoa powder
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 pinch salt
  • 1½ cups milk
  • ½ cup sour cream
  • 3 large eggs
  • 4 tbsp. melted butter
  • 2 tsp. vanilla
  • 2 tbsp. instant coffee

Maple Glaze Ingredients

  • ¼ cup Maple Syrup
  • 3 tbsp. softened Butter
  • 2 tbsp. coffee liqueur

Mascarpone Cream Ingredients

  • ¼ cup maple syrup
  • 4 oz. mascarpone cheese
  • 1 cup whipping cream
  • 2 tbsp. coffee liqueur
  • 2 tbsp. maple syrup

Cooking Instructions

  1. Whip the mascarpone cream ingredients together until they form soft peaks. Set aside in the refrigerator.
  2. In a small bowl, mix the maple glaze ingredients well and set aside.
  3. In a medium bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  Make sure the cocoa powder is well sifted.
  4. In a separate bowl add the sour cream and  slowly whisk the milk in until smooth.
  5. Add the instant coffee powder into the sour cream and milk. Mix well until dissolved.
  6. Slowly whisk in the eggs, melted butter, and vanilla with the sour cream, milk, and instant coffee.
  7. Carefully add the wet ingredients to the dry ingredients, mixing gently until the batter is lump free.  If the batter is a bit thin, add a tablespoon or two of flour.
  8. Preheat griddle on medium and add 1 teaspoon of butter (or non-stick spray.)
  9. Ladle batter in desired portions onto griddle and gently flip when bubbles begin to form on the top of the pancakes.
  10. Once golden brown, remove pancakes from heat.

Plating Instructions

  1. Place once pancake on plate and add enough of the maple glaze to coat the top.
  2. Dollop a generous amount of the cream onto pancake.
  3. Repeat steps one and two twice, creating three pancakes stacked on top of each other.
  4. Finish with maple glaze, cocoa powder, and shaved chocolate over the top.