Pang Susis are an adaptation of the stuffed or filled dough buns popular in the region. I don't know the history of the stuffed bun in Asia but the Portuguese influence on this product is seen in Japan and in Malacca. The Melonpan and the Pang Susis are both Portuguese creations.

The Pang Sussis is a bread dough bun filled with a meat and potato filling, Minchi. It is a delicacy offered only as a celebration treat at Christmas, Easter, Weddings and Birthdays. The commodity, flour was scarce until the Indians introduced it to Malacca and the British taught the Cristang how to bake bread. The Pang Susis is a hybrid itself with influence and products from the British and Indians being the bread component and the Portuguese simple but wonderful delight, Minchi.

The problem of an oven was resolved even in relatively recent times by astute improvisation. An example of this is the Cristang Oven being a recycled kerosene tin, fired by coconut husks and ocean drift-wood. The temperature thermostat was a diligent person keeping an eye on the process at all times. Constantly fanning, shifting the firewood and adding or removing small logs to keep the baking condition in the oven optimal. Each bun turned out perfectly baked.

A story  by Celine Marbeck as told to her by her late grandmother.



Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

Ingredients:

You need two different ingredients to make the dough and the filling for this dish.
Ingredients for the dough:
  • 1 large sweet potato peeled ,boiled and mashed finely
  • 500gms plain flour,
  • 2 teaspoons dry yeast granules,
  • 4 tablespoons sugar,
  • 250gms butter,
  • 2 egg yolks,
  • 4 tablespoons warm milk ,
  • 2 tablespoons brandy

Ingredients for the filling:
  • 400gms minced meat of choice,
  • 1 teaspoon mixed spice powder (Grind 2 star-anise, 4 cloves, 1'' cinnamon stick, small piece of nutmeg
  • 1 teaspoon freshly ground pepper,
  • 2 big onions peeled and chopped,
  • 2 potatoes peeled and diced,
  • 2 tablespoon sugar,
  • 1 teaspoon light soy sauce
  • 2 tablespoon oil for frying the filling



Method

3 step process (1) make the dough (2) cook the filling (3) make the buns
(1) To make the dough:
  1. Sift flour and yeast into a bowl;
  2. Add in the sugar and mix to combine;
  3. Rub in the butter to form breadcrumb texture, then add the yolks one at a time;
  4. Knead well to achieve a soft dough;
  5. Add the warm milk, brandy and mashed sweet potato one set at a time;
  6. Knead well to incorporate all the ingredients into a soft smooth dough;
  7. Set aside to rise.
(2) To cook the filling:
  1. Heat oil in a pan and put in the minced meat stir fry 1 minute;
  2. Add the onions potatoes and spices;
  3. Stir the mixture;
  4. Add 2 Tablespoon water to help cook the meat and potatoes;
  5. Add the soy sauce and sugar;
  6. Taste and adjust;
  7. Stir fry until all moisture is absorbed and meat cooked;
  8. Remove from heat to cool.
(3) To make the buns (Pangsusis):
  1. Measure balls of dough to 60grams weight;
  2. Flatten on palm of hand;
  3. Put 1tablespoon filling in the centre of dough;
  4. Wrap to form an enclosed bun tapering at the edges;
  5. Brush with egg white;
  6. Repeat process.

Bake the buns on a greased baking sheet at 180ºC for 20-25 minutes.

This is Malacca Cristang cuisine