Pressure Cooker Biko Filipino Sweet Rice Cake (No Soak)
This dish is so sweet and delicious I cannot wait for you to try it for yourself. This is my Pressure Cooker Biko Filipino Sweet Rice Cake No Soak Recipe. I love to enjoy mine with fresh slices of mango’s or with the caramel topping you see in the photos. This method is perfect for those who forget to soak their sweet rice the night before. I’m super busy with my four kids it’s hard to remember to do things like this sometimes.
I love how with this recipe even though it takes a while to cook it comes out so delicious, and as the cook, you get first dibs on the fresh batch of sweet rice! This is a Filipino version that I’m sure resembles Rice Pudding. It is ooey gooey goodness that only needs to be reheated after it’s been refrigerated to get back to its original delicious self.
Recipe Notes:
If you would like you can use small ceramic oven-safe dishes and divide the contents into them evenly. Keep all of the cooking times the same but ensure that there is an equal amount of liquid in each mini ceramic dish. Do not overfill your mini ceramic dishes, to ensure even cooking keep the rice below the middle mark of your dishes. Make sure there is enough liquid in each dish by only filling it to a little below 3/4.
If you liked this dish check out my Pressure Cooker Oxtail Soup. For more Pressure Cooker Recipe head over HERE to find a list of other delicious meals you can try with your family.
Pressure Cooker Biko Filipino Sweet Rice Cake (No Soak)
Ingredients
- 1 1/2 Cups of Asian Sweet Rice
- 2 Can's of Coconut Milk
- 1/2 Cup of White Sugar
- 1/2 Cup of Light Brown Sugar
- 1 Teaspoon of Vanilla
- 3 Cups of Water
Instructions
- Fill your pot with the 3 Cups of Water.
- In a 7 qt. Microwave/oven safe bowl fill it with the sweet rice brown and white sugar. Stir together and mix well.
- Open and add the coconut milk and vanilla. Mix well and cover with aluminum foil.
- Add a wire stand to your pot high enough so the bowl will NOT touch the water at the bottom of the pot.
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Turn on pot and set it to manual High 75 Minutes.
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Once finished give it a Manual Pressure Release. Open the pot and check the middle of the rice. if it still needs time, close the lid and let sit for another 10 minutes. Once rice is perfectly cooked remove the bowl from the pot and transfer to a casserole dish. Add caramel topping and cut and serve immediately.
- Serve Now with a cup of coffee,
- Enjoy later and just reheat for 1 minute and 45 seconds per squares.
- Enjoy!
This looks so good! I have never eaten Filipino food but your recipes are making me want to try it!
April it’s defiantly worth a try, the sweet rice cakes are defiantly a treat. We make it for special occasions, but it’s great to make it as quickly as you can using this method.
Did you really mean 75 minutes of pressure cooking time?
I really want to try this but 75 min of cook time? Please inform.
Jay, is it really 75min or manual high or 75 minutes on steam mode. 3 of your fans need clarification.
Hi Shar, It is 75 Minutes on Manual High. If the time seems high for some it is because this is a no-soak recipe, meaning you do not have to soak it overnight. Please let me know if you have any other questions, thank you for reaching out to me about this Shar.
– Jay
Thank you Jay for replying and explains. I understand the 75 mins on high.
Is it natural or manual pressure release?
I have an instant pot 3 qt mini, so any special instructions for that?
Can’t wait to try your recipe 🙂
Hi Shar, Thank you for asking, it helps me make sure I am explaining things right on my posts 🙂 I do a manual press release and eat them as I pull them out of the pot. Don’t be like me and burn the roof of your mouth because you don’t let them sit for a few minutes on the counter. I wait about 5 minutes and then dig in, I use that time to cut my mango slices that go on top. Please let me know what you think of the recipe! Cheers!
– Jay