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Matcha Pocky Sticks

I'm back with another matcha recipe! I know...NOT another one! If I'm doing too many, lemme know :P. I can't promise you that'll stop me, but I'll consider it ;) I was going to post this on November 11, because that's Korea's Pepero day (11/11). Pepero (빼빼로) is the Korean name for the Japanese Pocky. It's kind of like Valentine's day, but you buy your crush or significant other pepero. I don't really know the reason why, but you just do it because pepero is freaking addictive to snack on.
I just thought that straight stick pocky is kind of boring, so why not make all kinds of pocky shapes and sizes? With a homemade squeezable dough, you can make glasses, hearts, stars and everything else. These are so much more fun to gift (or to eat by yourself :D).
Matcha Pocky Sticks
adapted from food52
makes about 50 sticks and shapes

4 tbsps unsalted butter, at room temp
1/4 cup white sugar
1 large egg
1/2 tsp vanilla
1 cup bread flour
1/2 tsp baking powder
1/4 tsp salt
1-2 tbsp water
1.5 cup white chocolate chips (or 9 oz)
toppings: black sesame seeds, shredded coconut, sprinkles (optional)
  1. Preheat oven to 300F. In a mixer, beat butter and sugar until fluffly. Stir in egg and vanilla on medium. Add flour, baking powder and salt and stir, then add water until a smooth dough forms (you may need to add more water if too stiff). Dough should feel malleable, otherwise it will be extremely difficult to pipe
  2. Transfer dough into a pastry bag fitted with a 1/4" tip. Pipe onto parchment paper into straight lines, hearts, glasses...whatever you like!
  3. Bake for 18-20mins or until golden brown around the edges. Allow to cool and harden for 5 minutes before transferring onto a rack to cool completely
  4. Melt white chocolate in a water bath. I have really bad experiences with microwaving white chocolate...real chocolate seems fine but white just doesn't work for me! Just place the chocolate chips in a small tall bowl into small pot with constant warm/hot water. Once it melts, whisk in matcha powder
  5. Dip and spread your shaped cookie sticks into the melted chocolate. Scrape off gently any excess chocolate and lay on silicon mats or baking paper. Decorate with toppings.
  6. Let chocolate harden or transfer to the fridge to quicken the process


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