Squash Blossoms Stuffed with Salted Eggs Dessert

Salted Eggs Yolks are really popular now in Asia, and they are used not only in savory dishes like burgers, fish and chips, fried shrimps and chicken, but also in desserts such as moon cakes, pastry, pound cake, choux etc. Even Krispy Kreme sells Salted Eggs Donuts in Thailand. As the name indicates, the egg yolks are cured and salted, yielding a salty umami taste, sometimes compared to parmesan cheese. Salted Eggs Yolks are commonly found in the refrigerated section of Asian supermarkets or could be made at home. Here’s a good recipe.

My daughter in law once made steamed buns with salted eggs, and the piping hot buns are opened to reveal the salted eggs filling spilling out like gold lava. It was spectacular!

So I decided to stuff the beautiful Squash Blossoms in salted eggs yolk filling, and combine the best of both ingredients.

The results were just out of this world delicious. The Squash Blossoms fritters were light and crunchy, and revealed a smooth egg yolk liquid gold…

You’ve just got to make this recipe, it’s insanely good, but plan ahead as the egg yolk filling should be refrigerated for at least 4 hours or overnight if possible before being used.

To prepare the Salted Egg Yolks Filling

• 4 salted egg yolks (steamed and mashed)
• 30g/ 1 oz sugar
• 20g/ 0.7 oz milk powder
• 20g/ 0.7 oz plain flour
• 50g/ 1.76 oz softened salted butter

1. Add all the ingredients for the salted egg yolk fillings into electric mixer and beat the mixture until well combined
2. Pour the salted egg yolk mixture into a half sphere mould or an ice cube mould.
3. Chill until harden, at least 4 hours or overnight.

To prepare the Squash Blossoms

You would need 12 Squash Blossoms for 4 servings.

With a pastry brush, gently remove any dirt or pollen. Blow into the flower so the petals would separate, remove the pistil from inside. Some cooks remove the green leaf like base that connects the flower to the stem with scissors, but I like to keep it for its slightly crunchy texture.

Delicately put the blossoms in a bowl of water, with your fingers, swirl them around. Carefully remove them from the water and lightly shake them, and lay them on a clean kitchen towel, and gently pat them dry with the towel. They are now ready to be stuffed.

Release the egg yolk filling from the mould and insert into each Squash Blossom. Depending on the size of the blooms, you may need to reduce the size of the egg yolk filling or use your hand to reshape it to fit into the Squash Blossoms.

To prepare the batter

• 1/3 cup shredded coconut or coconut flakes
• 3/4 cup rice flour
• 1/4 cup sugar
• 1/2 tsp baking powder
• 1 1/2 Tbsp white sesame seeds, toasted
• 1/3 cup of water (or less)
• oil for frying

1. In a medium-sized mixing bowl, combine rice flour, toasted sesame seeds, sugar, baking powder and shredded coconut. Add water and stir until well combined. You may need less than 1/3 cup water, so I would add first 1/4 cup, mix and if too dry, add water by spoonful. the batter should be well blended, thick and smooth.
2. Heat around 1-1/2 inch of oil in a medium pot to 325 F (160 C).
3. Dip the stuffed Squash Blossoms into the batter and fry for about 5 minutes, until they are a deep brown colour. Maintain the frying temperature below 350℉ (175℃). When done, remove the Squash Blossoms and lay on a paper towel lined plate to drain the oil.

Serve while still hot, open the blossoms to see the egg yolk filling spill out like gold lava…

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