Biko is a sweet rice cake in the Philippines. It is made from glutinous rice, brown sugar and coconut milk. To me, when it is topped with latik (coconut caramel), then it is an extra-special kind of biko. 😍 I love it served warm during merienda time, paired with a glass of kalamansi (Philippine lime) juice. It brings to mind happy memories, of simple times with family, when we all have this afternoon delight in my mom's garden, a welcome treat after hours of chores (well, seemed to me like the chores took forever, then 😅). I have fond memories of my Auntie Meling bringing a platterful of biko whenever she makes one in her home across our own. In Cebu, it was my first time to have it served together with ripe mango. Oh, what a heavenly pairing that was! As my experience with biko has always been to eat it, I was so happy that my hubby once tried making this Thai Sticky Rice version, inspired by our favorite Chef John of Food Wishes. I found it reminiscent of biko back home