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.
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)
- 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
- Transfer dough into a pastry bag fitted with a 1/4" tip. Pipe onto parchment paper into straight lines, hearts, glasses...whatever you like!
- 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
- 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
- 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.
- Let chocolate harden or transfer to the fridge to quicken the process
