Pang Susi: Try These Soft, Sweet Potato Buns From Malaysia

To call the food of Malaysian and Singapore fusion cuisine would be doing it a disservice. They definitely have a lot going on but the amalgamation of flavours is much more than just combining them, it’s a complete integration into a new style of cooking altogether. Eurasian cuisine, as it’s known, has Portuguese, Dutch, British, Chinese, Malay, and also Indian and Peranakan influences where European and Asian ingredients and methods are used interchangeably.

One of the common features – as with most Asian countries – is a love for street food, and this baked sweet potato bun known as Pang Susi is a favourite for many. Made with sweet potato bread and stuffed with minced meat, these buns bear a resemblance to Goa’s own Choriz Pao. They’re especially popular during winter, and around Christmas when the bite of a warm bun with its piping-hot stuffing can fend off the chill.

The original recipes call for candied winter melon, a type of seasonal gourd which adds extra softness to the centre. This white gourd can be compared to India’s ash gourd (petha) so it makes the perfect substitute. With the slightly sweet potato dough and spiced filling, this makes for a delightful weekend snack.



  • 500 gms sweet potato
  • 650 gms flour
  • 200 gms milk 
  • 3 egg yolks
  • 130 gms butter
  • 40 gms sugar
  • 1 ½ tsp salt
  • 11 gms instant yeast (1 packet)

Egg wash

  • 2 eggs
  • 1 Tbsp melted butter


  • 500 gms diced onions
  • 4 tbsp chopped garlic
  • 700 gms minced pork or chicken
  • 5 tsp coriander powder
  • 2 tsp five-spice powder
  • 1 cup chopped parsley
  • 1 cup chopped spring onions
  • 80 gms ash gourd, diced
  • 2 ½ tsp dark soy sauce
  • 2 ½ tsp light soy sauce
  • 5 tsp chicken stock
  • Salt and pepper to taste
  • Oil for frying


  • Steam sweet potatoes until soft, pass them through a sieve to mash thoroughly and set aside.
  • In a bowl, add milk, egg yolks, mashed sweet potato, sugar and salt and mix well.
  • Sieve in the flour and instant yeast. (Check the yeast packet to see if the yeast needs to be activated separately first) Slowly add in the softened butter and mix into a dough.
  • Cover with a damp cloth and leave to proof for an hour. 
  • To make the filling, fry the onions in a pan until translucent and then add the garlic and stir till softened. 
  • Add the minced meat, and diced gourd and continue to fry until the meat starts to brown.
  • Add ground coriander and five spice powder and mix well.
  • Pour in the dark and light soy sauce, and chicken stock and cook well.
  • Add chopped spring onions and parsley.
  • Transfer the proved dough to a board and cut it into equal fist-sized portions.
  • Roll into circles and place a tablespoon in the centre of each portion. 
  • Fold the sides over and seal. Gently shape the bun into an oval shape.
  • Set aside the buns to proof for another half hour. 
  • Brush with egg wash and bake in a preheated oven at 160 C for about 20 minutes or until golden brown.