 Cubedbiko topped withlatik (coconut curds) | |
| Alternative names | Inkiwar,Sinukmani,Sinukmaneng,Sumang Inilonggo,Wadjit,Wadit,Wagit |
|---|---|
| Course | merienda,Snack |
| Place of origin | Philippines |
| Serving temperature | Warm, room temperature |
| Main ingredients | Glutinous rice,brown sugar,coconut milk |
| Variations | SeeKalamay |
| Similar dishes | Yaksik,shwe htamin |
Biko, also spelledbico, is a sweetrice cake from thePhilippines. It is made ofcoconut milk,brown sugar, andsticky rice. It is usually topped withlatik (either or both the coconut curds or the syrupy caramel-like variant). It is a type ofkalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold assuman.[1][2]
It is also known asinkiwarinIlocano Northern Luzon andsinukmani orsinukmaneng in the SouthernLuzon area. In the Muslim regions of the Philippines, it is known aswadjit inTausug;wadit inMaranao; andwagit inMaguindanao.[3][4]
A notable variant isputo maya inCebuano-speaking regions of the Philippines. It is usually made from purple glutinous rice (calledtapol) 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.[5] It is traditionally served as small patties and eaten very early in the morning withsikwate (hot chocolate).[6][7][8] It is also commonly paired with ripe mangoes.[9]Puto maya is characteristicallyal dente, compared to the mushier texture ofbiko.[10]
Biko can also be prepared with other common Filipino ingredients. Examples includeube-biko which is made withube (mashedpurple yam), andpandan biko which is made withpandan leaf extracts; these are characteristically deep purple and bright green, respectively.[11][12]
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