Like other egg-based Portuguese sweets,
fios de ovos is believed to have been created by Portuguese
nuns around the 14th or 15th century.
Laundry was a common service performed by
convents and monasteries, and their use of
egg whites for "
starching" clothes created a large surplus of yolks. Between the 16th and 18th centuries Portuguese explorers took the recipe to Japan, Thailand and parts of India.
Brazil In
Brazilian cuisine,
fios de ovos is used as a topping for Marta Rocha Torte, a cake named after
Miss Brazil 1954
Martha Rocha.
India In
North Malabar region of Kerala, the Portuguese-introduced
fios de ovos was adapted into a local variation known as
Muttamala, a sweet made of egg yolk threads cooked in sugar syrup. It represents one of the enduring culinary influences of the Portuguese presence in Kerala during the 16th century. In Goa, this dish is known as
letria.
Cambodia Fios de ovos is called
voy or
vawee in
Khmer. It is garnished with bright
candied fruit, such as
cherries, and reserved only for special occasions. According to Cambodian chef Longteine De Monteiro,
Vawee's origin is Thai and it can be bought only in a few select shops in
Phnom Penh, where it is made by women who used to live in the
Royal Palace.
Thailand Fios de ovos is called
foi thong (; ) in
Thai. The name of the dessert comes from the observation that it has fine, long stripes and is shiny like
silk.
Fios de ovos was introduced from Portugal to Thailand by
Maria Guyomar de Pinha, half Portuguese and Japanese who was born and raised in
Thailand. It is considered a fine dessert. The word
thong ('gold') has an auspicious connotation to Thai people. The long strands are also seen as symbolizing a long life and undying love.
Japan Keiran sōmen is the name of
fios de ovos in
Japan. The dessert is one of the
nanbangashi, which are desserts introduced from
Portugal during the
Nanban trade. ==Uses==