Biko (food)

''Biko'', also spelled ''bico'', is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with ''latik'' (either or both the coconut curds or the syrupy caramel-like variant). It is a type of ''kalamay'' dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as ''suman''.

It is also known as ''inkiwar'' ''in'' Ilocano Northern Luzon and ''sinukmani'' or ''sinukmaneng'' in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as ''wadjit'' in Tausug; ''wadit'' in Maranao; and ''wagit'' in Maguindanao.

A notable variant is ''puto maya'' in Cebuano-speaking regions of the Philippines. It is usually made from purple glutinous rice (called ''tapol'') soaked in water, drained and then placed into a steamer for 30 minutes. This rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes. It is traditionally served as small patties and eaten very early in the morning with ''sikwate'' (hot chocolate). It is also commonly paired with ripe mangoes. ''Puto maya'' is characteristically al dente, compared to the mushier texture of ''biko''.

''Biko'' can also be prepared with other common Filipino ingredients. Examples include ''ube-biko'' which is made with ''ube'' (mashed purple yam), and ''pandan biko'' which is made with pandan leaf extracts; these are characteristically deep purple and bright green, respectively. Provided by Wikipedia