In a bowl, combine the kesong puti, tokwa, garlic, green onions, wansuy, salt and pepper.
Open up squash flower petals and spoon enough mixture into each flower. Set aside.
Mix flour, cornstarch, eggs and water. Beat thoroughly until smooth and creamy.
Dip each stuffed flower in the flour mixture until completely coated.
In a saucepan heat oil and deep fry each flower until golden brown.
Serve hot with sweet chili sauce.