Condensed milk can be used instead.

Condensed milk is a milk product, with fresh milk or goat's milk after sterilization and concentration of the beverage, it is characterized by a longer storage time. Because condensed milk is concentrated milk, the sugar content is relatively high, usually use condensed milk directly spread bread, steamed bread, making woodruff, tarts and so on.

Condensed milk contains more carbohydrates and ascorbic acid (vitamin C) than powdered milk, and less of other ingredients, such as protein, fat, minerals, and vitamin A, than powdered milk. Condensed milk is not a fermented product, so its nutrients are not easily digested and absorbed by the body.

Extended information:

The following conditions can occur in poor quality condensed milk:

Lactose crystals increase in size or precipitate during storage. Sweetened condensed milk may have lactose crystals that increase in size when the temperature changes too much during storage. This is because when the temperature rises, the lactose solution changes from saturated to unsaturated, causing the microscopic crystals to dissolve, and when the temperature drops, it changes to a supersaturated solution, causing the lactose crystals to increase in size.

Buttony formation. As a result of mold, white, yellow, or reddish-brown cheese-like clots shaped like buttons may form in condensed milk, giving the product a metallic or cheesy taste.

Fat separation. Fat separation sometimes occurs when the viscosity of the condensed milk is too low. When resting part of the fat will gradually float, forming a clear yellowish creamy fat layer. Due to the oscillation and shaking during handling and loading, part of the fat layer will be remixed again, giving a speckled or mottled appearance when the can is opened

Baidu Encyclopedia - Condensed Milk