Biosen
Biosen are a sort of rice dumpling found in Rostran cuisine. The name derives from "ibio," an Iuxat word meaning "rice."
Manufacturing process
Like mochi, biosen dough is made from glutinous rice or rice flour which has been moistened pounded into a solid mass. The resulting dough is then wrapped around various fillings, including fruits, cheeses, or meats, to form dumplings. These dumplings can then be boiled as elements in a soup or stew, but they are more often pan-fried, with the choice of frying liquid and sauces being chosen so as to complement the fillings (olive oil and honey for deserts, bacon fat and spiced demi glace for meats, etc.). Fingertip-sized, unfilled biosen (the so-called "biosen uxtun") are sometimes added to soups to provide additional bulk or as a substitute for meat products.
Significance
Biosen are an extremely common side dish in the Rostran Archipelago Confederacy. In Low Rostran districts where the biosen have been made for centuries, street food vendors serve entire meals where every component - entree, side dish, vegetables, and desert - is wrapped in biosen dough and deep fried to an unhealthy level of decadence.
Item type
Consumable, Food / Drink
Raw materials & Components
Rice is the foundation of biosen, but it is not the only ingredient in most cases. Biosen can be filled with a variety of fillings, some of which are preferred for different courses throughout the day. Pork and herbs, fish, and calamari are popular fillings meant to be served as main courses. Mild cheese and herb fillings are common for biosen served at lunch time. For desert, biosen can be filled or drizzled with fruit compotes, fried, and tossed in powdered sugar or coconut shavings.
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