Appears everywhere in the Philippines, Biko is believed to have really originated from the Philippines.It is also known as “sinukmani” or “sinukmaneng” in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as “wadjit”. Biko takes its name from the coffee-colored, sweet coconut curd that gives it its distinctive flavor.
A popular Filipino dessert Biko is a Filipino rice cake made from sticky rice. These rice cakes are made with malagkit rice and coconut milk, with a dark brown topping. Gooey, sticky, and with a distinct, nutty sweetness, traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. Biko can also be prepared with other common Filipino ingredients. Examples include ube-biko which is made with ube, and pandan biko which is made with pandan leaf extracts.
Served in special occasions such as festival, parties, weddings, funerals or just a simple snack or dessert for everyone. Biko is one delicacy that’s difficult to put down after you’ve had a bite. Its texture makes it unique to other people making them curious on what it tastes like, but after tasting it will surely make you fall in love with it because of its sweet but nutty after taste.
Biko is a childhood favorite of mine. Ever since I was young, my aunt would make biko for us to eat after dinner. Personally, I prefer eating biko cold. Not a lot of people do, but I prefer it that way, especially because of the hot weather here in the Philippines. However, cold or not, biko is such a delightful dessert. The sticky texture of the rice gives it a more overwhelming taste. It’s nutty flavor extends the flavor of biko. Hands down, I recommend this to you.
AsSanYu 