PANG SUSIE

Makes about 40 buns

Pang susie is a must-have for any Eurasian tea party. The filling is traditionally made with pork but can be substituted with chicken if desired. These buns are sometimes also made with sweet potato flour, but my preference is to use mashed sweet potatoes as it gives the buns more bite and texture.

Dough

Plain (all-purpose) flour 500 g (1 lb 1½ oz)
Instant yeast 1 sachet, 11 g (⅓ oz)
Sugar 100 g (3½ oz)
Butter 125 g (4½ oz)
Egg yolks from 2 eggs
Evaporated milk 50 ml (1⅔ fl oz)
Brandy 2 Tbsp

Sweet potatoes 400 g (14⅓ oz), boiled,
peeled and mashed

Filling

Cooking oil 4 Tbsp
Onions 100 g (3½ oz), peeled and diced
Minced pork 600 g (1 lb 5⅓ oz)
Dark soy sauce 1 Tbsp
Light soy sauce 1 Tbsp
Sugar ½ Tbsp
Salt ¼ Tbsp

Spices

Black peppercorns 1 Tbsp
Cinnamon 1 stick, about 1.5-cm (¾-in)
Ground nutmeg ½ Tbsp
Cloves 5
Star anise 1

Egg Glaze

Egg yolk from 1 egg, beaten

162

EURASIAN HERITAGE

Cooking