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Biko is a Filipino dessert made from sticky rice (also known as glutinous rice), coconut milk, and brown sugar.

Biko tastes sweet and creamy with a hint of coconut. Its texture is slightly chewy and sticky.

Yes, Biko is a gluten-free dessert because it is made primarily from glutinous rice, which despite its name, does not contain gluten.

Yes, Biko can be made vegan by ensuring no animal products like butter are used.

Yes, biko can be refrigerated in an airtight container to retain its quality.

Biko is high in carbohydrates, providing energy. However, as with any dessert, it should be eaten in moderation due to its high sugar content.

Coconut milk is a key ingredient for the traditional biko recipe. However, if needed, alternatives like almond milk or soy milk can be used.

The traditional topping for biko is latik, which is a syrupy caramel-like sauce made from reduced coconut milk and sugar.

Biko originated in the Philippines, with each region having its own variation of the recipe.

Biko is usually served as a snack or dessert, typically on a banana leaf.

Biko is prepared by boiling sticky rice with water and then cooking it further with caramelized sugar and coconut milk.

Biko can last up to one week in the fridge when stored properly.

Biko has a chewy and sticky texture since it is made from glutinous rice.

Yes, biko can be frozen. To serve, just defrost and reheat.

Biko can be served either hot or cold, depending on personal preference.

You can buy it at Weee! Asian Market, www.sayweee.com.