Pang Susi – 甘薯餐包

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.

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  • Servings: 32

  • Time: 1 hr 50 mins

  • Skill: Easy


  1. 450g Bread Flour

  2. 2.5g Salt

  3. 50g Sugar

  4. 10g Instant Dry Yeast

  5. 100g Water

  6. 75g Milk

  7. 80g Sweet Potato Paste

  8. 75g Butter

Meat Filling:

  1. 20g Oil

  2. 20g Garlic

  3. 20g Taucheong paste (preserved soya bean paste)

  4. 180g Pork Belly (minced)

  5. 3g Coriander Powder

  6. 3g Salt

  7. 3g Light Soy Sauce

  8. 4g Dark Soy Sauce

  9. 5g Pepper Powder

  10. 60g Water

  11. 55g Winter Melon Candied


  1. Mix pork, coriander powder, light soy sauce, pepper, salt & dark soy sauce to marinate.

  2. 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.

  3. Remove from heat and leave to cool.

  4. Preheat oven at 170°C.

  5. Mix bread flour, salt, sugar, dry yeast, water, milk, all together.

  6. Add mashed sweet potato & butter.

  7. Knead until the dough is smooth and elastic, cover and let it rise for 10 minutes.

  8. Divide into 25g each, flatten the dough, spoon in the filling and shape the bread.

  9. Leave the dough to proof for 25 minutes.

  10. Brush with egg wash.

  11. Bake for 12 minutes.

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