Japanese Milk Bread with Matcha Condensed Milk


Japanese Milk Bread with Matcha Condensed Milk

There's something nostalgic about this recipe. One of my favorite childhood memories is when my mom would toast a piece of pan de sal (a popular sweet Filipino bread roll), slather butter on each side, and scoop a small amount of condensed milk in the center.

We hope you enjoy this sweet and deeply satiating recipe (we, of course, had to add matcha to it)!


  • 1 tbs matcha
  • 1/2 c canned condensed milk (or vegan condensed milk)
  • Butter
  • 3 thick slices of Japanese Milk Bread (brioche is also a great option)


  1. Pour condensed milk into a small bowl. Sift in your matcha powder. Use a spoon to gently incorporate your ingredients until you're left with a gorgeous green mixture.
  2. Toast your bread until golden brown.
  3. Slather a generous amount of butter on the top of your bread.
  4. Drizzle a generous amount of your matcha condensed milk on top of your bread until it begins to drip over the crust of your bread.
  5. (optional) Brûlée the top of your matcha drizzled Japanese Milk Bread by setting your oven to broil. Place each piece on a cookie tray and place into your oven. Watch it closely! Remove once the top of your  matcha condensed milk is lightly bruleed (about a minute). If you have a dessert torch, feel free to dust that baby off and brûlée the top of your matcha condensed milk for 10 seconds.
  6. Serve warm and enjoy! I love indulging in this treat with a small scoop of vanilla ice cream!

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