Matcha Pan: The Best Japanese Sweet Bread is that oddball treat you only discover when you go wandering off the main tourist streets or maybe, if you’re like me, scrolling deep through dessert blogs at 1am. Been there. It’s soft, sweet, with just enough crisp on top and this mellow green tea taste that sounds strange at first, but, trust me, it’s a total day-brightener. Ever get stuck craving something fresh from the bakery but don’t want to drive across town? Yup. It’s that recipe. If sweets are your thing (or you’re just bread obsessed) this is way easier than you think, and it’ll even impress your nosy neighbor who “doesn’t like green stuff.” Psst, you might also love this sweet potato bread guide if weirdly awesome baked goods are up your alley. 
What is Melon Pan?
Melon pan is a Japanese sweet bread, but don’t let the name trip you up. It’s not filled with fruit, and it doesn’t taste like melon either. The reality? It’s a clever hybrid. Think of a fluffy white bread roll wearing a crisp, sugary cookie shell. The name comes from the cracked pattern on top—it looks kinda like cantaloupe skin.
The outside’s crunchy, inside’s soft, and yes, it’s as fun to eat as it is to say. Bakeries across Japan sell these warm all day long, especially in the afternoons (those lines get wild). My first time eating one, I was shocked—how could something so simple taste so, well, happy? If you like snacks that don’t make sense until you try them, you’re gonna love melon pan. 
“Honestly, I never thought bread could double as a treat until I bit into melon pan. Now, I crave it with my morning coffee!” — Sarah Nguyen, bread enthusiast
Matcha Flavored Melon Pan
Here’s where things get interesting. Matcha pan is classic melon pan with the volume dialed up thanks to earthy, vibrant matcha powder. The green color is wild to look at (my mom was convinced it was pistachio at first). Matcha brings a light bitterness and this calming aroma I wish I could bottle.
Making matcha melon pan at home is easier than you think. You’ll roll the bread dough in sweet matcha cookie dough before baking—no fancy tricks or specialty shops required. I toss in a smidge extra matcha sometimes when I need a pick-me-up (as in, “bad day, need green bread now” moments). If you want to double down on this flavor, I’ve got a delicious easy matcha crepe roll cake recipe you’ll want to check out. The matcha wave is real.
What sets matcha pan apart? It’s not cloying. It tastes balanced. And honestly—if you’ve eaten one fresh from the oven, that’s an instant favorite day. 
The Best Time to Eat Melon Pan
Alright, some people might try to tell you there’s a “perfect” time for this bread. I say, nope, just eat it when you want. But! Here’s some timing that’s actually brilliant:
- Fresh outta the oven: That combo of warm, fluffy insides and crunchy sugary top almost melts in your mouth. Oh, and the house smells insane, in a good way.
- Afternoon snack: With tea or coffee. Matcha pan is MADE for this. Satisfies the munchies without feeling heavy.
- Packed in lunchboxes: Kinda schoolyard nostalgia. Kids (or adults, let’s be honest) will be the envy of the breakroom or playground.
- Special treats: Holidays, birthdays, or that day when you just need something unapologetically cheerful.
This bread shines because it suits every mood. 
Special Equipment for Making Melon Pan
Worried you need a full-blown bakery at home? You don’t. You wanna know what I use? My rickety old oven, two mixing bowls, and my hands (plus a wooden spoon that has survived several baking disasters).
Some folks swear by dough hooks or stand mixers but if you don’t have them, good old elbow grease works. The one thing you might want? A kitchen scale. It makes dividing up the bread and cookie dough way easier. Plus, who doesn’t like feeling like a mad scientist sometimes?
I use regular baking sheets lined with parchment paper, nothing wild. Cooling rack helps if you have it, but no stress if you don’t. These quirky extras may help but you can absolutely make matcha pan with very basic gear and feel like you just leveled up.
Ways to Store & Reheat Melon Pan
So, you made a big batch (or maybe doubled it for “friends”), and now you have leftovers. Here’s what I do to keep them dreamy:
First, cool them completely before storing. Pop them in an airtight container or zip-top bag. They’ll stay soft for up to two days at room temp. If you wanna stretch it longer, freeze ‘em! Wrap each bread in a little plastic then toss in the freezer for up to two months.
Ready to eat? Unwrap and let them come back to room temp, or microwave for about 15 seconds if you like it warm. If you’re feeling fancy, toss them on a baking tray at 300°F for 3-5 minutes for that perfect crisp-topped finish.
And if you’re on a sweet journey? Peek at this desserts and sweets page for even more ways to satisfy that craving.
Common Questions
Does matcha pan actually have melon in it?
Nope, not even a little! The “melon” just comes from the shape and cracked top. Traditional versions don’t have any fruit.
Can I use regular green tea instead of matcha?
Not really—matcha has a way stronger flavor (and color). Regular tea will just taste kind of…meh.
Is it okay to skip the cookie crust?
Technically sure, but you’ll lose what makes matcha pan special. The crispy top is pure joy.
How long does it stay fresh?
Best on the first day, but totally good for up to two days if you store it right.
Do I need to sift the matcha powder?
I do—clumps are a bummer. It takes three extra seconds and makes a world of difference.
Go Make Your Own Matcha Pan Adventure
So — you’ve got (almost) all you need for this Japanese sweet bread at home. Matcha melon pan is simple, fun, and surprisingly adaptable to whatever’s in your kitchen. Every time I share it, someone’s wowed, and I honestly hope you get to have that five-star restaurant moment right in your own kitchen. Swapping tips and learning new bakes is half the fun, so if you try it, let me know! Need even more inspo? Dive into the dreamy Matcha Melon Pan (Japanese Sweet Bread Buns) over at Fix Feast Flair for their creative twists, or explore the cloud-like Matcha Shokupan (Japanese Milk Bread) from Sift & Simmer. If these aren’t already on your baking bucket list, trust me, they should be. Get baking!
Matcha Melon Pan
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Japanese sweet bread with a crispy cookie shell and subtle matcha flavor, perfect for snacks or desserts.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup milk, warm
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup matcha powder
- 1/2 cup butter, softened (for cookie dough)
- 1 cup powdered sugar (for cookie dough)
- 1 egg (for egg wash)
Instructions
- In a large bowl, mix the flour, sugar, salt, and yeast.
- Add the warm milk, melted butter, and egg. Mix until well combined.
- Knead the dough for about 10 minutes until smooth, then let rise for 1 hour until doubled in size.
- While the dough rises, prepare the cookie dough by creaming the softened butter and powdered sugar, then adding matcha powder and egg.
- Once the bread dough has risen, punch it down and divide it into equal pieces.
- Roll each piece of dough into a ball and then coat it with the matcha cookie dough.
- Place on a baking sheet lined with parchment paper and let rise for an additional 30 minutes.
- Preheat the oven to 350°F (175°C).
- Brush the tops with egg wash, then bake for 15-18 minutes until golden.
- Allow to cool slightly before serving.
Notes
Serve warm for the best flavor. Matcha powder can clump, sifting it before use helps improve texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg