Name: Thai Matcha Bread Cake
Prep time: 30 min
Cook time: 30 min
Total time: PT-487108H57M12S
Cuisine: Thai-Japanese Fusion
Ingredients: Dough:; 3 cups (360 g) bread flour; 2 tbsp granulated sugar; 2 tsp instant yeast; 1 tsp fine sea salt; 1 large egg, room temperature; 1 cup (240 ml) lukewarm full-fat coconut milk; 2 tbsp unsalted butter, softened; Matcha-Coconut Swirl:; 3 tbsp unsalted butter, softened; 3 tbsp packed Thai palm (or light brown) sugar; 1 tbsp culinary-grade matcha powder; 2 tbsp unsweetened desiccated coconut; Optional Glaze:; ½ cup (60 g) icing sugar; 2 tbsp coconut milk; ¼ tsp matcha powder (for tint)

Short Description

Thai Matcha Bread Cake is an airy, lightly sweet loaf that fuses the earthy flavor of Japanese matcha with the fragrant richness of Thai coconut milk. The result is a tender crumb swirled with a gentle green hue and finished with a delicate matcha glaze—perfect for breakfast, teatime, or an elegant dessert spread.

Why You’ll Love This Recipe

Marries Japanese and Thai flavor profiles into a single loaf
Soft, pillowy texture thanks to enriched, coconut-based dough
Moderate sweetness—pairs beautifully with coffee or tea
Simple shaping: no intricate braids, rolls, or laminations required
Versatile—works as toast, French-toast base, or served plain with glaze

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bread flour
Matcha powder (culinary grade)
Granulated sugar
Fine sea salt
Instant yeast
Warm coconut milk (unsweetened)
Large egg
Unsalted butter, melted
Sweetened condensed milk (for brushing)
Toasted coconut flakes (optional garnish)
Confectioners’ sugar (for glaze)

Directions

Activate Yeast
In a small bowl, whisk warm coconut milk (40 °C) with 1 tbsp sugar and instant yeast. Let stand 5 minutes until foamy.
Combine Dry Ingredients
In the bowl of a stand mixer, stir bread flour, remaining sugar, matcha powder, and salt.
Form Dough
Add foamy yeast mixture, beaten egg, and melted butter. Mix on low with the dough hook 2 minutes, then on medium 6 minutes until the dough is supple and slightly tacky.
First Rise
Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled—about 1 hour.
Shape Loaf
Punch down, roll into a log to fit a 23 × 13 cm loaf pan, seam side down. Cover loosely.
Second Rise
Proof 30 – 40 minutes, until the dough crowns 2 cm above the pan rim.
Bake
Bake at 180 °C (350 °F) for 35 – 40 minutes. Tent with foil after 20 minutes if browning too quickly.
Finish
Immediately brush the hot loaf with sweetened condensed milk for shine. Cool in pan 10 minutes, then transfer to a rack.
Glaze
Whisk confectioners’ sugar with a pinch of matcha and 2–3 tsp milk to a pourable consistency. Drizzle over cooled bread and sprinkle toasted coconut flakes if desired. Let set 15 minutes before slicing.

Servings and Timing

Yield: 1 standard loaf (8 slices)
Active Prep: 25 minutes
Rising Time: 1 hour 40 minutes
Bake Time: 35 – 40 minutes
Total Time: ~2 hours 40 minutes

Variations

Pandan Twist: Replace ½ tsp matcha with pandan extract for a marbled green flavor duo.
Whole-Wheat Boost: Substitute 25 % of the bread flour with white whole-wheat flour; add 1 tbsp vital wheat gluten for lift.
Nutty Finish: Stir ¼ cup chopped roasted cashews into the final dough for crunch.
Chocolate Swirl: Roll dough into a rectangle, spread with 2 tbsp melted dark chocolate, then roll and bake for a matcha-chocolate ribbon effect.

Storage/Reheating

Room Temperature: Wrap the cooled loaf in parchment, then place in an airtight bag; keeps up to 3 days.
Freezer: Slice, wrap individually, and freeze up to 2 months. Thaw at room temp.
Reheating: Warm slices in a 160 °C (320 °F) oven for 5 minutes or toast lightly. Avoid microwaving to preserve crumb structure.

FAQs

How strong is the matcha flavor?

It is pleasantly earthy but not overpowering; culinary-grade matcha lends subtlety, making the bread suitable even for those new to green-tea desserts.

Can I use all-purpose flour instead of bread flour?

Yes, though the crumb will be slightly less chewy. Reduce milk by 1 tbsp to prevent stickiness.

Is fresh yeast acceptable?

Absolutely; use 20 g fresh yeast and dissolve it directly in the warm coconut milk.

What if I do not own a stand mixer?

Knead by hand for 10–12 minutes until the dough passes the window-pane test (stretches without tearing).

Can this recipe be made vegan?

Yes—replace the egg with 3 tbsp aquafaba, use plant-based butter, and skip the condensed-milk glaze in favor of a simple sugar syrup.

How do I prevent a dense loaf?

Ensure the yeast is active, proof until the dough truly doubles, and bake promptly after the second rise.

Why tent with foil midway through baking?

Matcha-rich dough browns quickly; foil prevents an overly dark crust while the interior finishes baking.

May I omit the glaze?

Certainly; the loaf is flavorful on its own. The glaze simply adds sweetness and eye appeal.

Can I proof overnight?

Yes—perform the first rise, degas, shape, cover tightly, and refrigerate up to 12 hours; bring to room temperature, then proceed with the second rise.

Does the bread stay green after baking?

The crumb retains a gentle pastel green; store away from direct light to minimize color fading over several days.

Conclusion

Thai Matcha Bread Cake offers a refined fusion of flavors and textures that feels both familiar and novel. Whether served at brunch or as an elegant teatime treat, this loaf showcases the gentle bitterness of matcha balanced by coconut richness and a tender, brioche-like crumb. Enjoy each slice fresh, toasted, or adorned with your favorite sweet spread.