Steamed Banana Puto Cheese

There’s something magical about the aroma of steamed banana and cheese floating through your kitchen. These soft, slightly sweet rice cakes, known as Steamed Banana Puto Cheese, are a comforting treat that brings joy in every bite. With their fluffy texture and that creamy cheese cube perched on top, they’re the perfect fusion of classic Filipino flavors with a delightful twist.

Behind the Recipe

This recipe came to life on a lazy Sunday morning, inspired by the bunch of overripe bananas sitting on my counter. I remembered how my grandmother used to steam puto in tiny molds while humming old songs in the kitchen. That sweet banana scent mixed with warm cheese is a nostalgic flashback wrapped in a soft bite.

Recipe Origin or Trivia

Puto is a traditional Filipino steamed rice cake, often served during holidays, family gatherings, or simply as merienda. While the classic version is plain or topped with cheese, this banana twist is a modern take that’s gaining popularity across the islands. Bananas, especially the saba variety, are common in Filipino homes and add a subtle sweetness and moisture to the puto. It’s a dish that beautifully blends simplicity with creativity.

Why You’ll Love Steamed Banana Puto Cheese

There’s a lot to love about this humble treat. Here’s why it’ll become a staple in your kitchen:

Versatile: You can enjoy these as breakfast, snack, or dessert with coffee or tea.

Budget-Friendly: Made with pantry staples and ripe bananas you might already have.

Quick and Easy: Simple ingredients, no oven needed, and ready in under an hour.

Customizable: Swap the cheese topping, add coconut, or even mix in chocolate chips.

Crowd-Pleasing: The soft texture and subtle sweetness are a hit with both kids and adults.

Make-Ahead Friendly: Steam them in advance and reheat whenever the craving hits.

Great for Leftovers: They stay moist and tender even the next day—just warm them up.

Chef’s Pro Tips for Perfect Results

To make your puto irresistibly fluffy and flavorful, keep these in mind:

1. Use overripe bananas: The riper the bananas, the more moisture and sweetness they bring.
2. Don’t overmix: Gently fold the ingredients to keep the texture airy and light.
3. Steam over medium heat: Too much heat can create tough, dense cakes.
4. Cover lid with cloth: This prevents water from dripping into the batter.
5. Grease molds well: This makes unmolding a breeze without ruining the shape.

Kitchen Tools You’ll Need

No need for fancy equipment—just the basics:

Steamer or large pot with rack: For steaming the puto until light and fluffy.
Mixing bowls: To combine your wet and dry ingredients.
Measuring cups and spoons: For accurate ratios that ensure consistency.
Whisk or spatula: To gently mix the batter.
Puto molds or silicone cupcake molds: These shape your rice cakes perfectly.
Cheese grater or knife: To cube or slice the cheese topping.

Ingredients in Steamed Banana Puto Cheese

There’s a gentle harmony in these ingredients that makes every bite special. Here’s what you’ll need:

1. All-purpose flour: 1½ cups. Acts as the base and structure for the puto.
2. Baking powder: 1 tbsp. Helps create that fluffy, airy texture.
3. Ripe bananas (mashed): 3 medium. Adds moisture and natural sweetness.
4. Granulated sugar: ½ cup. Balances the banana flavor and adds sweetness.
5. Evaporated milk: ¾ cup. Provides creaminess and a richer flavor.
6. Egg: 1 large. Helps bind the ingredients and adds structure.
7. Melted butter: ¼ cup. Adds richness and a tender crumb.
8. Salt: ¼ tsp. Enhances overall flavor.
9. Cheddar cheese (cubed): About ½ cup. The salty, melty topping that finishes the puto.

Ingredient Substitutions

Need to work with what’s in your pantry? No problem.

All-purpose flour: Use cake flour for a softer crumb.
Evaporated milk: Swap with regular milk or coconut milk for a tropical touch.
Cheddar cheese: Try Edam cheese or quick-melting processed cheese.
Butter: Can substitute with margarine or coconut oil.

Ingredient Spotlight

Ripe Bananas: The secret to a moist and sweet puto. Overripe ones mash easily and bring the best flavor.

Cheddar Cheese: Melts beautifully on top and provides a savory contrast to the sweet banana base.

Instructions for Making Steamed Banana Puto Cheese

Let’s get those steamers going and bring this recipe to life. Here’s how:

1. Preheat Your Equipment:
   Prepare your steamer by bringing water to a simmer. Line the lid with cloth to avoid dripping.
2. Combine Ingredients:
   In a bowl, whisk together mashed bananas, sugar, evaporated milk, egg, and melted butter. In a separate bowl, mix flour, baking powder, and salt. Gently fold the dry ingredients into the wet until just combined.
3. Prepare Your Cooking Vessel:
   Grease your molds lightly with butter or oil.
4. Assemble the Dish:
   Pour batter into each mold until about ¾ full. Place a cube of cheddar cheese right in the center of each.
5. Cook to Perfection:
   Place molds in the steamer, cover with the cloth-lined lid, and steam for 15 to 18 minutes or until a toothpick comes out clean.
6. Finishing Touches:
   Let them cool slightly before removing from molds. The cheese should be melted and shiny.
7. Serve and Enjoy:
   Best enjoyed warm, with a cup of coffee or tea on the side.

Texture & Flavor Secrets

The contrast is the magic here. The puto itself is tender, fluffy, and slightly sweet, while the melted cheese on top brings a creamy saltiness that balances it perfectly. Every bite is soft with a bit of bite from the cheese cube. That combo of warm banana and cheese will keep you coming back for more.

Cooking Tips & Tricks

Just a few more nuggets of kitchen wisdom:

• Use silicone molds for easier removal.
• Don’t overcrowd the steamer—leave space for steam to circulate.
• Wrap the lid tightly with a cloth to avoid soggy tops.
• Let the puto rest 5 minutes before removing to keep them intact.

What to Avoid

Even the simplest recipes have pitfalls. Let’s steer clear of them:

• Don’t use underripe bananas: They lack sweetness and mash poorly.
• Avoid overmixing the batter: It’ll make your puto tough.
• Don’t skip the cheese cube: It’s the highlight of every bite.
• Never open the steamer too early: You’ll lose precious heat and cause sinking.

Nutrition Facts

Servings: 12
Calories per serving: 160

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can make these a day or two ahead and they’ll still taste fantastic. Store them in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat by steaming for a few minutes or microwaving with a damp paper towel to restore softness.

How to Serve Steamed Banana Puto Cheese

They’re lovely as is, but even better with:

• A warm cup of ginger tea or Filipino hot chocolate
• A savory side like pancit for a balanced merienda
• Topped with a drizzle of condensed milk for a sweet upgrade

Creative Leftover Transformations

If you somehow have leftovers, here’s what to do:

• Puto French Toast: Dip in egg-milk mixture and pan-fry.
• Mini Puto Sundaes: Slice and top with ice cream and caramel.
• Cheese Puto Sandwich: Slice in half and fill with ham (if not avoiding it) or tomato slices.

Additional Tips

• Always steam over medium heat, not high.
• Add a drop of vanilla or pinch of cinnamon for a warm twist.
• Use freshly grated cheese for best melt and flavor.

Make It a Showstopper

Presentation matters. Stack your puto on a black or wooden platter for contrast. Top with an extra tiny cube of cheese right before serving to make it pop. Garnish with a banana leaf underneath for a festive look.

Variations to Try

• Chocolate Chip Banana Puto: Stir in mini chocolate chips for extra indulgence.
• Ube Banana Puto: Mix mashed ube with banana for a fun color and flavor combo.
• Coconut Banana Puto: Add shredded coconut for texture and richness.
• Banana-Peanut Puto: Add crushed peanuts to the batter for a nutty kick.
• Muscovado Sugar Banana Puto: Use dark sugar for deeper molasses flavor.

FAQ’s

Q1: Can I use a blender to mix the batter?

Yes, but keep it quick and gentle. Overmixing can toughen the puto.

Q2: What kind of banana is best?

Saba bananas or overripe Cavendish work great.

Q3: Can I freeze puto?

Yes, store in freezer-safe bags and re-steam before serving.

Q4: Can I bake instead of steam?

You can, but you won’t get the same moist texture. Steaming is key.

Q5: Do I need special molds?

Not at all—any small heatproof cup or silicone mold works.

Q6: Can I use whole wheat flour?

Yes, but expect a denser texture.

Q7: Why is my puto sinking?

Too much moisture or lifting the lid early can cause sinking.

Q8: What other toppings can I use?

Salted egg slices, coconut strips, or chocolate chips are great options.

Q9: Can I make it vegan?

Yes, replace egg with mashed banana and use plant-based milk.

Q10: How do I know they’re done steaming?

Insert a toothpick—if it comes out clean, they’re ready.

Conclusion

Steamed Banana Puto Cheese is more than just a snack. It’s a little taste of tradition, warmth, and comfort all wrapped in a soft, cheesy bite. Whether you’re sharing with family or sneaking a few for yourself, trust me, this one’s a total game-changer. Try it once, and it’ll become a sweet staple in your home.

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