Homemade Pocky Recipes

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HOMEMADE POCKY



Homemade Pocky image

These crunchy cookie sticks are inspired by Pocky, the machine-made Japanese treat. They don't pretend to be the perfectly straight version from the box, but they're freshly baked and taste far better. They're also fun to make: The dough is forgiving and easy to work with, so shaping it is as simple as rolling a Play-Doh snake. Decorating presents an opportunity to go wild. Mix matcha powder or pulverized freeze-dried berries with white chocolate; pair milk chocolate with hazelnuts; or combine dark chocolate with almonds or pecans. Sprinkles, shredded coconut or sesame seeds add flair.

Provided by Susan Spungen

Categories     snack, cookies and bars, dessert

Time 1h15m

Yield 34 cookie sticks

Number Of Ingredients 14

1 1/4 cups/160 grams all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup/55 grams cold unsalted butter (1/2 stick), cut into pieces
3 tablespoons whole milk
1/4 teaspoon vanilla extract
3 ounces/85 grams white chocolate, chopped (about 1/2 cup)
3 ounces/85 grams milk chocolate, chopped (about 1/2 cup)
3 ounces/85 grams dark chocolate, chopped (about 1/2 cup)
Vegetable shortening, as needed
1 tablespoon pulverized freeze-dried raspberries or strawberries, or 1/2 teaspoon matcha powder
2 tablespoons cocoa nibs
3 tablespoons chopped nuts

Steps:

  • Prepare the dough: Add 1 1/4 cups flour, the sugar, baking powder and salt to a food processor, and pulse a few times to combine. Add butter and pulse until small crumbs form. In a measuring cup, combine milk and vanilla. Stream into flour mixture while machine is running. Pulse until dough is fairly smooth.
  • Transfer dough to a lightly floured surface, and roll until it is just over 1/4-inch thick. Use a bench scraper or the side of a large knife to straighten the sides so that it is a 5 1/2-by-8-inch rectangle. Wrap in plastic and transfer to a small baking sheet. Chill until firm, at least 1 hour and up to 3 days.
  • Heat the oven to 350 degrees. Use a bench scraper or long knife to cut the dough crosswise into 1/4-inch-thick strips that are about 5 1/2 inches long. Transfer half the dough to the refrigerator while you work with the other half. Using the palms of your hands, gently roll each strip on a lightly floured work surface until 7 to 8 inches long. Transfer strips to parchment- or silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1 1/2 inches apart. Repeat with remaining dough. Freeze until firm, about 10 minutes.
  • Bake until golden on edges and bottom, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.
  • Decorate the cookies: Melt each of the chocolates in a separate metal bowl set over a small saucepan with 1 inch of simmering water, stirring occasionally until melted. If using dark or milk chocolate, add 1/2 teaspoon vegetable shortening to each and whisk until combined. If using white chocolate, add enough vegetable shortening to make it thin enough for dipping, up to 1 tablespoon, whisking until mixture is glossy. Stir pulverized berries or matcha into white chocolate. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
  • Holding a cookie stick over a bowl of chocolate, use a small spoon to pour the chocolate over 2/3 of the stick, turning cookie to coat on all sides. Let excess drip off, and scrape against the edge of the bowl. Set chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with nibs or nuts as desired. (You'll want to keep all the dips in a warm place while working with them, and return them to the pot or microwave to remelt if needed.) Refrigerate until coating hardens. Cookies will keep in an airtight container at room temperature for 1 week.

MEN'S POCKY



Men's Pocky image

Pocky is a Japanese treat, essentially a biscuit-pretzel stick coated with chocolate. If you know any otakus you've probably seen it. Pocky can be found at almost any Asian grocery store and most supermarkets, and prices differ across the country and with type. Japan has almost unlimited flavors but North Americans can usually only find Chocolate, Strawberry and White Chocolate. Some others they make in Japan are Apple Cream Custard, Almond, Banana, Berry Chocolate, Blueberry, Coconut Milk, Grape, Green Apple, Green Tea, Honey, Mango, Melon and 'Men's Pocky' which is Dark Chocolate and what I'm posting here. Be adventurous and try out some ideas on other toppings. Please post your favorites so we can all try them!

Provided by Lord Bezoar

Categories     < 30 Mins

Time 30m

Yield 24 Pocky, 6 serving(s)

Number Of Ingredients 8

2 cups flour
1/4 cup brown sugar
1 egg yolk
2 tablespoons butter
1/2 cup water
1 dash salt
3/4 cup dark chocolate chips
1/2 cup crushed nuts (optional)

Steps:

  • Pre-Heat Oven to 400 degrees Farenheit.
  • Add dry ingredients and mix well.
  • Add butter, half of the water and the Egg Yolk. Begin mixing. Drizzle on more water as needed to form a nice smooth dough.
  • Break the dough into about two dozen small balls.
  • Knead each ball slightly then roll with both hands to desired length and thinness. *Any cracks in the dough will make it break after cooking so keep working until it is nice and smooth. *Round ends look better than pointed ones and they have the added benefit of not burning while they are baking.
  • Place on a greased baking sheet and put into your hotbox. Cook for 10 - 15 minutes, checking the bottom to make sure they don't burn.
  • While the sticks are cooking, melt your chocolate either in a double boiler or using your microwave.
  • Once the sticks are done, let them cool just enough to handle and dip in the chocolate leaving one end free of chocolate.
  • If you chose to use the crushed nuts, you will want to roll the pocky in the crushed nuts before the chocolate cools.
  • Lay these out on parchment paper to cool.
  • Enjoy!

Nutrition Facts : Calories 329, Fat 11.2, SaturatedFat 6.5, Cholesterol 41.6, Sodium 61.4, Carbohydrate 54.1, Fiber 2.4, Sugar 20.4, Protein 5.6

POCKY S'MORES



Pocky S'Mores image

Cookie, chocolate, and marshmallow: the delicious flavors of classic summer s'mores, rearranged. Learn a new way to make s'mores, using Pocky from Japan.

Provided by Brendan Liew

Time 5m

Yield Serves 2

Number Of Ingredients 2

1 packet of Pocky, your favorite flavor
1 bag of marshmallows, your favorite flavor

Steps:

  • Open the packet of Pocky and the bag of marshmallows.
  • Carefully skewer several marshmallows (depending on their size) onto each Pocky. It may be easier to make a hole in the marshmallows using a skewer before threading them onto the Pocky, as the Pocky are prone to breaking. Do not overload the Pocky, as they may break under the weight of the marshmallows. The marshmallows can also catch fire, so leave enough Pocky to keep a safe distance from your hand and the marshmallows should this occur.
  • Using your stove, a kitchen blowtorch, or, preferably, an open fire, toast the marshmallows, being careful not to burn the marshmallows or yourself. Allow to cool slightly before devouring.

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