Pocky Sticks

AuthorNok UnphonCategory

Yields8 Servings

 6 cups plain flour
 12 tbsp icing sugar
 3 tsp baking powder
 2 tsp salt
 1 tsp cardamon
 330 g butter
 300 ml sweet condensed milk
 12 tbsp water
 2 pasteurised egg white

1

Dilute the sweet condensed milk with water in a bowl.

2

Sieve plain flour in a clean bowl. Mix the flour with icing sugar, salt, baking powder, and cardamon. Add the butter to the flour mixture. Mix until become crumble. Add the diluted milk to the crumble. Knead until become smooth dough.

3

Take a handful portion and cover the dough with plastic wrap. Keep in a refrigerator for at least 30 minutes. The dough can be kept in the refrigerator for 1-2 days.

4

Preheat an oven at 180 degree Celsius. Take out the dough from the refrigerator, one batch at a time. Split the dough into 24 portions and roll into rod shapes.

5

Brush each stick with egg white. Bake for 20 minutes. Remove from the oven. Let it cool down to room temperature before packing in a tin box.

Tips for making Pocky chocolate
6

Put chocolate chunks in a cup. Melt the chocolate in a microwave for 1-2 minutes. Dip Pocky sticks in the chocolate. The Pocky sticks should be cooled down before you dip in the chocolate. Lay each stick on a baking tray covered with a baking sheet. Keep space between each stick. You can also garnish with cake sprinkles. Leave the Pocky sticks in cool and dry place over night before packing in a tin box.

Ingredients

 6 cups plain flour
 12 tbsp icing sugar
 3 tsp baking powder
 2 tsp salt
 1 tsp cardamon
 330 g butter
 300 ml sweet condensed milk
 12 tbsp water
 2 pasteurised egg white

Directions

1

Dilute the sweet condensed milk with water in a bowl.

2

Sieve plain flour in a clean bowl. Mix the flour with icing sugar, salt, baking powder, and cardamon. Add the butter to the flour mixture. Mix until become crumble. Add the diluted milk to the crumble. Knead until become smooth dough.

3

Take a handful portion and cover the dough with plastic wrap. Keep in a refrigerator for at least 30 minutes. The dough can be kept in the refrigerator for 1-2 days.

4

Preheat an oven at 180 degree Celsius. Take out the dough from the refrigerator, one batch at a time. Split the dough into 24 portions and roll into rod shapes.

5

Brush each stick with egg white. Bake for 20 minutes. Remove from the oven. Let it cool down to room temperature before packing in a tin box.

Tips for making Pocky chocolate
6

Put chocolate chunks in a cup. Melt the chocolate in a microwave for 1-2 minutes. Dip Pocky sticks in the chocolate. The Pocky sticks should be cooled down before you dip in the chocolate. Lay each stick on a baking tray covered with a baking sheet. Keep space between each stick. You can also garnish with cake sprinkles. Leave the Pocky sticks in cool and dry place over night before packing in a tin box.

Pocky Sticks

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