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Melon Pan Toast (Quick & Easy)

October 20, 2020 By Lisa Kitahara 5 Comments

melon pan toast on a white plate

A quick and easy version of Melon Pan (メロンパン), this melon pan toast is made with just 4 ingredients in under 15 minutes! The perfect way to switch up your toast toppings. Vegan + healthier & gluten free option.

melon pan toast on a ceramic plate

Melon pan was probably one of my favourite Japanese sweet bread (Kashi Pan) next to Anpan (red bean paste bun) growing up. Every summer when my family and I would go back to my grandmas place in Japan, she would have melon pan on the table ready for us to devour when we landed.

Melon pan can be found everywhere in Japan but living in Canada, there was only one place that had it. My mom went to a couple local Japanese bakery workshops and learned how to make melon pan. On Sundays, she would bake up a batch and I looked forward to it every week.

As we got older, we all got busier and my mom started to make us this melon toast instead. The first time I tried it I was BLOWN AWAY. As much as I love fluffy melon pan, something about the cookie layer over a thick slice of toasty bread… mmm. I recently had a sudden craving for this and was able to easily make it vegan by simply removing the egg yolk and swapping the butter for vegan butter. I am so excited to share this recipe with you so lets get to it!

ingredients for melon pan toast in bowls on a grey blackdrop

How to Make Melon Pan Toast

It typically takes about 2-3 hours to make melon pan but with this quick and easy toast version, you can make it with just 4 ingredients in under 15 minutes!

The Ingredients (+ Substitutions)

Original Version: this is the version I grew up eating and is more indulgent but SO worth it.

  • Bread
  • Cane Sugar
  • Vegan Butter: or vegan margarine
  • Cake Flour: you can also use AP flour or gluten free all purpose blend.

Healthier Gluten Free Version: I knew I’d get some questions about whether it can be made healthier so I tested a few variations and actually loved how this one came out! Slightly less crispy but still delicious.

  • Bread: use gluten free bread
  • Almond flour
  • Cashew butter: make sure to use one thats runny
  • Coconut Sugar: or any dry sugar of choice
  • Maple Syrup

The Directions

  1. Make the cookie dough: mix the cane sugar, vegan butter & cake flour until well combined. Spread over bread and then use a sharp knife to make diagonal hatch marks about 1/4 of an inch (3/4 cm) apart.
  2. Toaster method: in a toaster oven for about 5 minutes or until slightly golden brown and crispy.
  3. Oven method: bake at 350 F (180 C) for 8-10 minutes, keeping an eye on it towards the end so it doesn’t burn.

Video Tutorial

@lisakitahara

5 tbsp flour, 2 tbsp sugar & 2 tbsp vegan butter, melted & toasted for 5 minutes or bake at 350F for 8-10 minutes. #vegan #foryou #japanesefood #bread

♬ original sound – Lisa Kitahara

Variations

If you want to change up the flavours, here are some more delicious variations to try:

  • Pumpkin pie spice: add 1/4 tsp pumpkin pie spice
  • Matcha: substitute 1/2 tsp of flour with matcha
  • Cocoa: substitute 1 tsp of flour with cocoa powder
  • Strawberry: substitute 1 tsp of flour with strawberry powder
  • Vanilla: add 1/2 tsp of vanilla extract
  • Caramel: add 1/2 tsp of vanilla extract
  • Melon: add 1/4 tsp of vanilla extract
sugar cookie toast on a white plate

If you recreate this Melon Pan Toast recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

Print
melon pan toast on a ceramic plate

Melon Pan Toast


★★★★★

5 from 2 reviews

  • Author: Lisa Kitahara
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 toasts 1x
Print Recipe
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Description

Melon Pan Toast  — a quick and easy version of melon pan! Sugar cookie topping over a slice of perfectly toasted bread, SO GOOD.


Scale

Ingredients

Original Version

  • 2 slices of your favourite bread
  • 2 tbsp raw cane sugar (24g)
  • 2 tbsp vegan butter, melted (32g)
  • 4 – 5 tbsp cake flour (36g // or gluten free all purpose blend)

Healthier Gluten Free Version

  • 2 slices of gluten free bread
  • 1/4 cup fine almond flour (28g)
  • 2 tbsp drippy cashew butter (32g)
  • 2 tbsp coconut sugar (24g)
  • 2 tbsp maple syrup (40g)

Instructions

  1. Mix the cane sugar, vegan butter, and lesser amount of cake flour in a bowl until a sticky cookie dough forms. If the spead is too runny, add remaining flour 1 tsp at a time. Spread over two slices of bread. With a sharp knife, make hatch marks like melon pan. Sprinkle some more sugar on top (optional). 
  2. Toast in a toaster oven for 5 minutes or bake at 350 F for 8-10 minutes until crispy and slightly golden brown. 

Notes

  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for the original version. 
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free, japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 328
  • Sugar: 13.7g
  • Sodium: 260mg
  • Fat: 13.9g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 9.5g
  • Trans Fat: 0
  • Carbohydrates: 46.6g
  • Fiber: 1.3g
  • Protein: 4.6g
  • Cholesterol: 0

Keywords: melon pan, vegan, gluten free, cookie toast, melon pan toast

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

SAVE IT FOR LATER! ↓

melon pan toast on a white plate with pinterest text on top

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Filed Under: All recipes, Breakfast, Gluten-free, Japanese Recipes Tagged With: 10 ingredients or less, 30 minutes or less, asian inspired, breakfast, fall, gluten free, japanese, recipes, snacks, spring, summer, sweet, vegan, winter

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Reader Interactions

Comments

  1. Mariam

    October 28, 2020 at 7:24 am

    Made these and it’s super good ! I ended up burning the bread but I don’t rlly taste the burnt bread coz of how sweet it is. I LOVE IT✨

    Reply
    • Lisa Kitahara

      October 28, 2020 at 10:35 am

      So happy to hear you enjoyed Mariam!! What method did you use? A toaster oven or oven? If its toaster oven, it may have just been too strong– sometimes I forget to turn the dial down and it burns my bread faster too. You want it about 325-350 F heat when toasting 🙂

      Reply
  2. Diana

    November 19, 2020 at 10:41 pm

    I really loved how quick and easy this recipe is! It’s truly just made with things you have lying around in your kitchen, and before you know it you have a quick treat that transports you to Japan. Definitely making this whenever I feel like I deserve to treat myself 🙂

    ★★★★★

    Reply
  3. Jasmine

    January 22, 2021 at 3:30 pm

    Made the matcha and vanilla melon pan toast variations for my siblings and I! Love that there are variations that can be easily mixed and match with one another. Recipe is also very easy to double. Will definitely make again trying the other variations because the ones I tried were a huge hit! 🥰❤️

    ★★★★★

    Reply
    • Lisa Kitahara

      January 26, 2021 at 11:08 pm

      Matcha is so good! Thank you so much for trying the recipe, I’m so glad you enjoyed!

      Reply

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