Recreate Pocky sticks at home, the delicious Japanese snack which has gained a cult following around the world. See the full recipe below and have fun making it your own.
Let’s make Pocky from scratch! This Japanese snack is popular around the world and is a thin, stick-shaped biscuit coated with chocolate or other flavors such as, strawberry, green tea and matcha. Introduced in 1966 by the Japanese food company Ezaki Glico, Pocky quickly became a favorite among young people in Japan and has since gained a cult following worldwide. Pocky sticks are often shared as a symbol of friendship and its popularity has inspired various spin-off products and even a dedicated holiday in Japan, called "Pocky Day," which is celebrated on November 11th. We’ve gone with a classic topping of cookies and cream as well as a milk chocolate version with desiccated coconut but you can get as creative as you like!
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In a bowl combine your flour, sugar, milk powder and baking powder and yeast. Give a good mix. Add in your softened butter and rub into the flour mix until you end up with a breadcrumb consistency.
Create a well in the mixture and pour in the milk. Gradually mix in, combining to create a dough. Flatten the dough into a disk, wrap in cling film and chill in the fridge for 30 minutes.
After 30 minutes, roll the dough into a rectangle shape to about 1/2 cm thickness. Cut into sticks about 20cm in length and 1/2 cm wide.
Position the sticks on a plate wrapped in cling film and chill again for 20 minutes in the fridge. In the meantime, preheat your oven to 180C/356F.
Bake for 15 minutes until slightly golden. Once baked, leave to cool.
Now to prepare your toppings. Crush the Oreos into a crumb and place on a plate. Pour your desiccated coconut onto a plate and roughly break your chocolate up into pieces.
Melt your white chocolate and the milk chocolate in two separate bowls, either in the microwave or over a saucepan of hot water on the stove. Once melted, stir 8g (1/2 tbsp) coconut oil into each bowl.
First the cookies and cream topping - dip the cooled pocky sticks into the white chocolate leaving a small portion bare at one end for holding and sprinkle your Oreo crumb on top to coat. For the coconut topping - dip the pocky sticks into the milk chocolate once again leave a small portion free from chocolate at one end, sprinkle the coconut on top to coat. Leave to cool on parchment paper so the chocolate sets. Enjoy!
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