Eurasian Pang Susie (Sweet Potato Buns With Spiced Minced Pork)

Pang Susie, or Pang Susi, is an Eurasian snack that’s popularly consumed during the Easter or Christmas seasons. It is a very interesting snack with its dough made of mashed sweet potato, as well as with a spiced meat filling that’s a combination of sweet and savoury flavours.

I first came across this snack at a local deli called Mary’s Kafe, a small and warm cafe located at the Bendemeer Road and which was introduced to me by a dearly ex-colleague of mine. This local setup sells very authentic Eurasian dishes and snacks, including ayam buah keluak, curry debai, pang susies and sugee cakes. I still recall there were a lot of customers during lunch hour, which showed how popular this setup was. The sweet fragrance of its pang susie was impressionable, making me curious enough to want to try out its recipe by myself at home.

Here goes.


  • Plain flour: 500g, sifted
  • Instant yeast: 11g (1 pack)
  • Caster sugar: 100g
  • Unsalted butter: 125g
  • Egg yolk: 2
  • Evaporated milk: 50ml
  • Sweet potato: 400g, peeled, boiled, mashed
  • Black peppercorn: 1 tbsp
  • Cinnamon: 1
  • Ground nutmeg: 1/2 tbsp
  • Clove: 5
  • Star anise: 1
  • Oil: 4 tbsp
  • White onion: 1, finely chopped
  • Minced pork: 600g
  • Dark soy sauce: 1 tbsp
  • Light soy sauce: 1 tbsp
  • Sugar: 1/2 tbsp
  • Salt: 1/4 tbsp
  • Winter melon: 10 pieces, diced
  • Egg: 1, beaten (for egg wash)


  1. Combine plain flour, yeast and sugar in a mixing bowl.
  2. Add butter and egg yolks. Rub with fingers till mixture becomes crumbly.
  3. Add evaporated milk and mashed sweet potato into mixture. Knead to form into a dough and shape into a ball.
  4. Cover with a damp towel. Chill in fridge to rise for 1 hr.
  5. Grind black peppercorns, cinnamon, nutmeg, cloves and star anise into powder form. Set aside.
  6. Heat oil in wok. Fry onions till soft.
  7. Add minced pork, dark soy sauce, light soy sauce, sugar, salt and winter melon. Fry on low heat for 5min. Remove from heat and set aside.
  8. Divide dough into 40g portions (about 30 – 35 pieces). Roll and flatten into an oval. Spoon 1 tbsp pork filling into center of dough. Bring edges together and pinch to seal. Placed sealed side down onto greased baking tray. Repeat for the remaining dough and filling.
  9. Bake 15min at 190 degrees celsius till golden brown. Remove from oven and brush immediately with egg wash.
  10. Cool before serving.


  • Brushing the egg wash after baking the buns will give them a much more even and shinier glaze compared to brushing them before baking.


  • This recipe was kindly adapted from Quentin Pereira’s Eurasian Heritage Cooking.

About 30 – 35 pieces

Share This!
    This entry was posted in Bun, Eurasian and tagged , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *