Pang Susi

Sweet potato buns stuffed full with tender minced meat filling, Pang Susi is a delightful snack originated and handed down from the Eurasian community. These healthy looking buns are not complete without the savoury fillings – the complex blending of flavours and textures from spices, tender pork belly and candied winter melon creates a heavenly fusion, which the sweet potatoes give a moist touch and a beautiful yellow-orange finishing hue to the bun.
Video is created with Pang Susi recipe by Chef Malcolm from @CandlenutSG – try making it at home and save this heritage dish from disappearing forever.
Join us in the movement to save Singapore’s lost recipes with the help of Bosch Recipe Starter Kit. Hop on over to find out how to get one:
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Adjust Servings
450g Bread Flour
2.5g Salt
50g Sugar
10g Instant Dry Yeast
100g Water
75g Milk
80g Sweet Potato Paste
75g Butter
Meat Filling:
20g Oil
20g Garlic
20g Taucheong paste (preserved soya bean paste)
180g Pork Belly (minced)
3g Coriander Powder
3g Salt
3g Light Soy Sauce
4g Dark Soy Sauce
5g Pepper Powder
60g Water
55g Winter Melon Candied



Mix pork, coriander powder, light soy sauce, pepper, salt & dark soy sauce to marinate.
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Heat up oil in a pan, sauté garlic until golden brown, add taucheong (preserved soya bean paste) and fry until fragrant , add marinated pork & water . simmer until the gravy is reduced, add candied winter melon & cook for a while more.
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Remove from heat and leave to cool.
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Preheat oven at 170°C.
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Mix bread flour, salt, sugar, dry yeast, water, milk, all together.
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Add mashed sweet potato & butter.
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Knead until the dough is smooth and elastic, cover and let it rise for 10 minutes.
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Divide into 25g each, flatten the dough, spoon in the filling and shape the bread.
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Leave the dough to proof for 25 minutes.
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Brush with egg wash.
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Bake for 12 minutes.
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