Matcha Pocky Sticks | PANATEA

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Matcha Pocky Sticks

Long gone are the days of flying to Japan (or your local Japanese market) for a Pocky fix. Our friend Miss Hangry Pants has developed her own in-home recipe for this famous snack pack!

Matcha Pocky Sticks

  • 4 tablespoons unsalted butter, at room temp
  • 1/4 cup white sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup bread flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-2 tablespoon water
  • 1 1/2 cup white chocolate chips (or 9 oz)
  • 3 scoops of PANATEA Ceremonial or Culinary matcha
  • Optional Toppings: black sesame seeds, shredded coconut, sprinkles
  1. Preheat oven to 300°F.
  2. In a mixer, beat butter and sugar until fluffy. Stir in egg and vanilla on medium. Stir in flour, baking powder and salt.
  3. 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).
  4. Transfer dough into a pastry bag, fitted with a 1/4" tip.
  5. Pipe onto parchment paper into straight lines, hearts, glasses...whatever you like!
  6. Bake for 18-20 mins, or until golden brown around the edges. Allow to cool and harden for 5 minutes before transferring onto a rack to cool completely.
  7. Melt white chocolate.
  8. Whisk matcha powder into melted chocolate bowl.
  9. Dip and spread your shaped cookie sticks into the melted chocolate. Scrape off gently any excess chocolate and lay on baking paper.
  10. Decorate with toppings.
  11. Let chocolate harden or transfer to the fridge to quicken the process.