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Homemade Pocky
5 from 30 votes

Homemade Pocky

Homemade Pocky are slender biscuit sticks made from a lightly sweetened dough enriched with milk powder and butter, baked until crisp. After baking, they are decorated by dipping in dark, strawberry, or white chocolate blends with coconut oil and matcha, offering a variety of sweet coatings and colors.

Prep Time
2 hrs
Cook Time
15 mins
Total Time
2 hrs 15 mins
Servings: 65 sticks
Calories: 24 kcal
Course: Snacks
Cuisine: Japanese

Ingredients

Biscuit Dough:
  • 100 g all-purpose flour
  • 15 g granulated sugar
  • 3 g active dry yeast
  • 15 g milk powder dry
  • ⅛ teaspoon baking powder
  • 50 g butter cold & cubed, salted
  • 30 ml milk whole
Decoration:
  • 50 g dark chocolate chips
  • 5 g coconut oil
  • 50 g strawberry chocolate (I used Valrhona couveture callets)
  • 5 g coconut oil
  • 50 g white chocolate
  • 2 g matcha green tea powder
  • 5 g coconut oil

Instructions

Make the pocky biscuits:
    Cup of Yum
  1. In a food processor, add in the flour, sugar, yeast, milk powder, and baking powder.
  2. Pulse a few times to combine.
  3. Add in the cubed butter while pulsing intermittently.
  4. Drizzle in the whole milk while pulsing.
  5. Remove the lid and check the consistency of the dough. The dough should form pea-sized clumps. If it feels too dry, add in a little water at a time. Pulse a few more times.
  6. Dump the dough onto a large piece of parchment paper.
  7. Use your hands to form a disc of dough and wrap it in the parchment paper.
  8. Chill the dough in the fridge for 30 minutes.
  9. Remove the dough and roll out to a thickness of approximately ½ cm thick.
  10. Cut into sticks about 4" long and 0.6cm wide. (Makes about 65 sticks).
  11. Place onto a large baking sheet lined with parchment paper, spacing the sticks a little bit.
  12. Chill the baking sheet in the fridge for another 20 minutes.
  13. Preheat oven to 350°F/177°C.
  14. Bake at 350°F/177°C for 12-14 minutes, rotating halfway through, until lightly golden. Note: cookies will be fragile.
  15. Let cool on the baking sheet.
To decorate:
  1. Melt the chocolate in 20-second intervals with a microwave using a heat-safe jar.
  2. Stir in the coconut oil.
  3. Dip the cooled biscuits about ⅞ths into the melted chocolate.
  4. Remove and lay onto parchment-lined baking sheet.
  5. Repeat with the remainder and chill in the fridge for 10 minutes to allow the chocolate to set.
  6. Remove from fridge and peel the biscuits off the parchment paper.
  7. Enjoy immediately or store in an airtight container in the fridge.

Nutrition Information

Calories 24kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 2mg (1%) Sodium 9mg (0%) Potassium 14mg (0%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 27IU (1%) Vitamin C 1mg (1%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 65 sticks

Amount Per Serving

Calories 24

% Daily Value*

Calories 24kcal 1%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 2mg 1%
Sodium 9mg 0%
Potassium 14mg 0%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 27IU 1%
Vitamin C 1mg 1%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.