Royal Foodie Joust: Banana Coconut Steamed Rice Muffin


This is my first attempt to submit an entry to the Royal Food Joust hosted by The Leftover Queen/Foodie Blogroll Forum. It is an exciting cooking adventure where 3 ingredients are specified every month and counting on our creativity, we come up with a food entry using all three ingredients.   For January, the three ingredients are:  coconut (or coconut milk), bananas and rice (or rice flour).

I immediately thought of steamed rice muffins or puto. I have made some puto recipes on this site but I have not used coconut nor banana in any of them.  For that matter, I don’t remember seeing any banana puto in Manila when growing up.  They are either ube (purple yam) or pandan (screwpine) flavor or even cheese.  So after tweaking my basic rice muffin recipe, here is what I came up with:

Banana Coconut Steamed Rice Muffin (Banana Coconut Puto)


  • 2 cups rice flour
  • 2 tbs baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 2 cups coconut milk
  • 2 ripe bananas, mashed
  • banana leaves (optional)
  • shredded coconut and/or shredded cheese for topping



  1. In a bowl, mix rice flour, sugar, salt and baking powder.
  2. Add coconut milk and mashed bananas and mix well.
  3. Prepare muffin pans (or puto molds if you have them) or ramekins by lining them with cut-out banana leaves.  If you are not using banana leaves, you can use muffin liners.  If using silicone muffin pans, muffin liners are not required.
  4. Pour batter in muffin pans up to 2/3 full.  Put some shredded coconut (sweetened or unsweetened are fine) or shredded cheese on top of batter.
  5. Place in a steamer and steam for 20 minutes. Remove from pan and cool in a wire rack.

A winner is chosen every month so feel free to visit the forum and vote.  You can find the rules on who can vote and hey, maybe you’ll be interested to join.


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