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Homemade Mikado Sticks

Easy Homemade Pocky Recipe


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5 from 1 review

  • Author: Chicca Food
  • Total Time: 1 hour 12 minutes
  • Yield: 25 sticks 1x

Description

Pocky is a classic snack that everyone loves because of its simple yet satisfying combination of crunchy texture and sweet chocolate.


Ingredients

Units Scale
  • 50g flour
  • 10 g granulated sugar
  • Pinch Salt
  • 10g unsalted butter
  • 15ml milk
  • 100 g chocolate

Instructions

Preparation

  • Line a baking sheet with parchment paper.
  • Preheat the oven to 170℃(338℉) about 10 minutes before baking.
  • Prepare a zipper or plastic bag that is around 13cm (5 inches) in both height and width (if available).

Pocky Dough

  1. In a bowl, combine the flour, granulated sugar, salt, and cut unsalted butter and roughly chop the butter with a scraper.
  2. Add milk and mix further. The milk will be spread over the entire mixture and it will start to become polly.
  3. Put the dough in the zipper bag or plastic bag (if available) and roll it out with a rolling pin to a thickness of about 3mm (0.12 inches). If you don't have a zipper bag or plastic bag, you can wrap the dough in plastic wrap to roll out to the desired size. Make sure the dough is well combined and there are no lumps of butter or other ingredients.
  4. Put the dough in the freezer for about 10 minutes to chill it well.
  5. Cut open the zipper bag and take out the dough. Use a knife to cut it into long, thin strips about 5mm (0.2 inches) wide.
  6. Place the cut dough in a straight line on the baking sheet lined with parchment paper. Be careful when moving the dough as it can break easily.
  7. Bake for about 12 minutes in a preheated oven at 170℃ Celsius (338℉), or until lightly browned. Let them cool before coating.

Chocolate Coating

  1. Melt the chocolate in a microwave or over a pan of simmering water. Place the melted chocolate in a long, narrow glass or other container. Tilt the container and dip the Pocky dough into the chocolate. Remove excess chocolate well and place on a baking sheet.
  2. Refrigerate for 10 minutes until chocolate is set.

Notes

For cocoa dough

If you want to make cocoa-flavored dough using the same recipe, replace 50g of cake flour with 45g of cake flour and 5g of cocoa powder. The process is the same as the original recipe, except you need to add cocoa powder with the cake flour in the first step.

This recipe uses white chocolate for coating.

  • Prep Time: 1 hours
  • Additional Time: 0 hours
  • Cook Time: 12 minutes
  • Category: Cookies
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1
  • Calories: 167
  • Sugar: 12
  • Sodium: 44
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 22
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 9