Monday, 5 November 2012

Chocolate-Covered Pocky Sticks

Ever since my boyfriend introduced me to Mikado, I became a big fan of pocky sticks! I was really disappointed when I found out that Mikado is unavailable in my home country. So I decided to make homemade pocky sticks. The taste does not come too near to that of Mikado of course, but definitely a recipe to reach out for when you are craving for pocky sticks!!




Happy Baking!

Equipment:

  • Measuring cups
  • Measuring spoons
  • Oven
  • Baking sheet
  • Parchment paper
  • Brush (to coat sticks with egg white)


Ingredients:
  • 2 tbsp of water
  • 1½ cup of all purpose flour
  • 1½ tbsp of sugar
  • 1⁄8 tbsp of cardamom powder
  • 1/8 tsp of salt
  • 1/4 cup of softened unsalted butter
  • ¼ cup sweetened condensed milk
  • 1 egg white
  • 1 cup of milk chocolate chopped
  • ½ tsp baking powder


Method:

Add the water to the sweetened condensed milk, stir and set aside. Mix all the dry ingredients together (flour, sugar, salt, cardamom powder, baking powder). Incorporate the butter and combine well until you get a grainy mixture.




 Add the water-condensed milk to the dry ingredients and knead into a soft ball is formed.



Knead for another 5 minutes. 




Flatten the dough, with a rolling pin, to ~1 inch thick disk. Wrap with cling film and refrigerate for 20-30 minutes.


Cut the dough in 4 quarters, then divide each quarter in 8 pieces. Roll each piece into a ball, then stretch and roll to make a 4-5 inch stick (½ cm in diameter). 




Preheat your oven to 300 ˚F or 125 ˚C. Line your baking tray/sheet with parchment paper and transfer your sticks to the tray. Refrigerate for another 10 minutes.




Coat the sticks with beaten egg white and let bake for 15-20 minutes in the oven or until golden brown.


When you take them out of the oven, place them on a rack to allow cooling.


Meanwhile prepare the chocolate sauce. Melt the chocolate in a double boiler or in microwave. And then dip the sticks halfway or 3/4 way as per your liking. Place on parchment paper, allow the chocolate to harden.





Nom Nom Nom!!




Happy Eating!!


Notes:
  1. Make sure you make the sticks small in diameter because they are going to expand, like mine did, a lot!
  2. In the original recipe, the quantity of flour used is only a cup, but I noticed that my dough needed 1/2 a cup more, you might want to try using 1 cup first and then add more if your dough calls for it.
  3. Melting chocolate is such a process, make sure you keep an eye on the chocolate as it is melting. I find it safer to melt chocolate in the microwave, takes about 2 minutes. The chocolate will appear to be hard, but it will have soften, you just have to stir and they will melt with the surrounding heat.


1 comment:

  1. Is it possible to make these without eggs ? What should/can be used as a substitute ?

    ReplyDelete

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