The dough is relatively simple to come together but the rolling out of the sticks is a little tricky. The NY Times put a video out on their holiday cookie haul and recommended that you not press too hard while rolling out the pocky sticks...something I had difficulty with (watch around the 5:26 mark for the pocky making section of the video). There are other recipes that suggest piping the dough, which would yield a much more uniform shape and length.
The biggest surprise was the icing flavors---while I'll admit that dark chocolate was ultimately my favorite, I also thoroughly loved the matcha and raspberry icing flavors I made with WHITE CHOCOLATE (I'm usually not a fan of white chocolate but the somewhat bitterness of the matcha and the tartness of the freeze-dried raspberries were able to tone down the usually very sweet white chocolate flavor.
The Recipe: Pocky Sticks from the NY Times Cooking---the perfect little snack to munch on while working from home that are totally addicting and delicious.
Recipe Notes:
- in retrospect, using a pizza cutter would have been easier than a knife when slicing the sticks from the dough
- when pulverizing the raspberries, try to pick out the seeds if they linger, to create a smoother icing
- don't press too hard with the spoon when icing the sticks--they are fragile and tended to break on me
- if you don't have access to NY Times Cooking, here is another recipe that uses the piping method: Homemade Pocky from A Cozy Kitchen
Enjoy another video installment of my Pretend Cooking Show:
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