Biko, according to wikipedia and google it is called Glutinous Rice Cake in English Language. It is a traditional native delicacy from the Philippines usually present in different gatherings and family or friends get-together especially during new year's eve because of its sticky characteristic which Filipinos believed that will make the family stick together.
This delicacy is mainly made from glutinous rice, coconut cream or milk, brown sugar and sometimes added with either vanilla extract or pandan leaves to give it more fragrant smell that will entice your appetite. It is topped with "latik" (caramelized coconut cream) that adds more flavor on it. Some people would even add freshly grated coconut meat giving it more "coconutty" taste!
I personally love Biko. It is always the first dessert I will be looking for everytime we have a family get-together or fiesta in my grandmother province when I was younger. I love watching my great-grandmother cooking the "latik" and she would always scold me for looking at her wok while she was making her caramelized coconut cream because according to her, my "hot" eyes would make the oil evaporate. But she would never send me away and that's how I learned to cook it. Thanks to my great grandmother's biko recipe that even now she's no longer around, my kids get to enjoy this delicious Filipino delicacy!
