Ovos moles de Aveiro —sometimes written as ovos-moles de Aveiro—are a local pastry delicacy from Aveiro District, Portugal, made of egg yolks and sugar, and sometimes chocolate. This mixture is then put inside small rice paper casings or wheat flour casings similar to communion wafers shaped into nautical shapes such as shells.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Quindim is a popular Brazilian baked dessert with Portuguese heritage, made chiefly from sugar, egg yolks and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color. The mixture can also be made in a large ring mold in which case it is called a "quindão" and served in slices.
Advocaat or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar, and brandy. The rich and creamy drink has a smooth, custard-like consistency. The typical alcohol content is generally between 14% and 20% ABV. Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream. Notable makers of advocaat include Warninks, Bols, Darna Ovo Liker, DeKuyper, and Verpoorten.
A curry puff, also known as Vegetable/ Veg puff is a snack of South Asian origin. It is a flaky filo pastry filled with of vegetables like potatoes mixed with spicy curry powder, with meat-based versions that contain chicken and potatoes in a fried or baked pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. Pap or puff reflects the Fujian Chinese dialect 泡 ('pop'), which means 'bubble, blister, puffed'. It contains influences from Indian, Malay and Chinese cuisines and is a very popular snack food.
Maria Guyomar de Pina, Thao Thong Kip Ma, was a Siamese woman from Ayutthaya. She was of mixed Japanese, Portuguese and Bengali Indian ancestry and became the wife of Greek adventurer Constantine Phaulkon.
Fios de ovos is a traditional Portuguese sweet food made out of egg yolks, drawn into thin strands and boiled in sugar syrup. It is used as a garnish on cakes and puddings, as a filling for cakes, or eaten on its own.
The nine auspicious Thai desserts are desserts used in Thailand for traditional ceremonies such as weddings or housewarmings because of their positive connotations.
Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan, a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi is also traditionally eaten during the Dongzhi Festival in Thailand, which is a festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as ones that use food coloring instead of natural color, use soy milk instead of Coconut cream, add sliced pumpkin inside the rice balls, et cetera. There are other types of Bua loi from other countries such as China, Japan, Indonesia, Myanmar, Philippines, Southern Vietnam and Malaysia. 1 cup of Bua Loy has total calories of 295.5 kilocalories, protein of 10.4 grams, carbohydrate of 6.3 grams, and fat of 25 grams.
Thong yip or pinched gold egg yolks is one of the nine auspicious traditional Thai desserts. It is usually made for important occasions and ceremonies such as weddings, ordinations, and housewarmings.
Khanom mo kaeng is a traditional Thai dessert. It is similar to an egg custard or a kind of flan. Khanom mo kaeng is made with coconut milk, eggs, palm sugar, white sugar, salt, shallots and a bit of oil. There are different variations of khanom mo kaeng. The kind of starch that is used is usually taros, but sometimes are used hulled mung beans, lotus seeds, sweet potatoes, or other starches.
Thong ek, also known as "wheat flour dumplings with egg yolks", is one of the nine auspicious traditional Thai desserts. It is a golden sweet carved as various types of flowers decorated with a piece of gold leaf on top, popularly served in very significant occasions such as career advancement ceremonies.
Cha mongkut is a name of one of the traditional Thai desserts. It is similar to kalamae and is made of rice flour and glutinous flour mixed with green bean flour, and is stirred with coconut milk and sugar until it becomes sticky; it is typically sprinkled with chopped roasted peanuts on top or stuffed with melon seeds. Traditionally, they are cut into bite-size pieces and wrapped with banana leaf. Moreover, the aromatic scents of the dessert are given by fresh flowers such as Kesidang, Ylang-Ylang, Damask rose, and Jasmine with boiled water, which is used to squeeze coconut milk. Cha mongkut is easy to keep and does not need to be stored in a refrigerator.
Relations between Portugal and Thailand date as far as the 16th century. Portugal was the first European nation to make contact with the Ayutthaya Kingdom, in 1511. The Portuguese became dominant foreign traders, and established a presence in the capital. Portuguese traders introduced firearms as well as New-World goods from the Columbian Exchange, influencing Thai cuisine, language and culture. Although Portugal's overseas influence gradually declined from the 17th century, it maintained ties with Siam. The Portuguese Embassy in Bangkok, established in 1820, is the oldest diplomatic mission in the country. In contrast to other European powers, against whose colonial aspirations Siam struggled during the 19th century, Siam's relationship with Portugal was largely friendly. Both countries elevated their missions to embassy status in 1964, and Thailand established a resident embassy in Lisbon in 1981. Today, the two countries share a small amount of trade, tourism and cultural activities.
Khanom farang kudi chin is a Thai-style cake that was influenced by Portuguese desserts since the Ayutthaya era, during the reign of King Narai (1633–88). Ayutthaya was a trading entrepot and had diplomatic relations with many European countries at the time, such as France, Spain, Holland and Portugal
Khanom bodin is a traditional Thai Muslim cake, believed to have originated from Portuguese desserts like other Thai desserts such as thong muan, thong yip, thong yot, foi thong, luk chup, khanom mo kaeng or khanom farang kudi chin.
Bulan dan mek is one of the traditional Thai desserts inspired by royal songs in the reign of King Rama II of Chakri Dynasty, 1767-1824. It is a small dessert in which the center is a circular dimple with a yellow color and a bluish-purple surrounding skin.
Encharcada is a traditional Portuguese conventual sweet of egg yolks boiled in sugar syrup and then broiled.
Khanom met khanun is traditional Thai dessert dating back to the Ayutthaya period. It is made from a mixture of sweet cooked bean and coconut paste, which is dipped in blended egg yolk and then dipped in hot syrup. The dessert has a yellow-golden appearance and is a bit soft and sticky when chewed. It is one of the nine auspicious Thai desserts served in Thai wedding traditions, religious observances and as a snack.
