Homemade Pocky sticks coated in different chocolate toppings and coconut, resting on a plate.

How to Make Pocky - The Famous Japanese Snack

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.
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Olivia Higgs
Apr 14
1.5 mins
Apr 14
1.5 mins

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!


  • 100g (1/ cup + 2 tbsp) all-purpose flour
  • 15g (1 tbsp) caster sugar
  • 15g (1 tbsp) dry milk powder
  • pinch of baking powder (1/8 tsp)
  • 3g (1 tsp) dry active yeast
  • 50g (3 tbsp) salted butter, room temperature, cubed
  • 30ml (2 tbsp) whole milk


  • 100g (1 cup) milk chocolate
  • 2x 8g (2x 1/2 tbsp) coconut oil
  • 100g (1 cup) white chocolate
  • 4 Oreo sandwich cookies

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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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