Matcha Pocky

haiii!!!! this week on jess pretends to be an adult  i spent my saturday night watching netflix in bed before waking up at the crack of dawn on a monday. naturally, the standard behavior of a teenager.  i deserve a slow airport clap for this effort. but really though, between getting myself a part time job, opening a bank account and getting a debit card and then buying the "let's learnt to drive" manual the adult-o-meter has shot up by many degrees. i'm not sure how to deal with this.  

does this mean i'm a lady now??!?!? do i get to drink tea out of fancy cups and saucers??? do i suddenly get to wear huge ass sunglasses???!?!? am i chic??!!

you see these are the important questions that we need to ask ourselves. and what better than to ask ourselves such important life questions while noshing on some homemade pocky!!!!! if you don't know what pocky is (or are cos really you don't just have one) then i recommend you shimmy on down to the asian section of your supermarket or local grocer and educate yourself. because life is too short to go without pocky.   

my drawback with pocky is usually how it's so not dairy free and i usually am only able to sample one, savor each bite, eat it incredibly slowly to make it last, and then sadly watch everyone else gobble up the rest of the packet. hahaha no more bitches :):):):) 

so to accompany my new found faux adulthood (it's like faux fur but longer lasting and more expensive really) i made possibly the most childlike snack ever and then covered it in sprinkles :D

this recipe is based off the one found in christopher tan's nerd baker!!! it's a great book and i recommend you buy it pronto because with recipes like pocky this book has genius written all over it. probably the biggest stumbling block with these pockies (pockys?? pocky's??) was making the matcha icing. normally people use white chocolate as a medium through which dreams are made, but obvs i can't. and i didn't want to compromise the green tea flavour with a hell of a lot of icing sugar??!! so what i ended up with was probably the tastiest compromise i ever did make.   

matcha pocky

{makes 30 - 40 pocky}


60g vegan butter

125g plain flour

45g icing sugar

1 egg white

1 tsp vanilla extract

1/2 tsp baking powder

1/4 tsp fine salt

2 tsp cool water


for the glaze

3 tb vegan butter

1 tb matcha powder

1 tb rice malt syrup

1 tsp vanilla extract

1 c icing sugar

optional things to roll them in (sesame seeds, sprinkles, cacao nibs etc...)


to make the pocky dough, start by combining your dry ingredients () in a bowl with a whisk. set aside. 

melt your butter over the stove (or carefully in a microwave if you're like me and lazy). leave to cool. 

to make the matcha glaze, start by creaming the butter and icing sugar together, before adding the rice malt syrup and matcha powder. stir well to combine, making sure that there are no lumps of either sugar or matcha left at the bottom of the bowl. stir in the vanilla extract and leave in the fridge until required. 

to assemble your pocky, it is really important that you wait until the biscuits are completely (and i mean completely!!) cooled. otherwise you'll end up with a hot slippery pocky and matcha mess. whilst delicious, this is a pain to clean up, so avoid this as much as possible. 

transfer your glaze to a tall and thin container (as seen in the photos, i used a glass milk bottle) and lay your pocky out on a tray lined with a baking sheet. one by one, dip your pocky in the glaze about 80% of the way down the biscuit, before draining the excess glaze and leaving them to set on the tray. 

if you are going to roll them in anything (seeds, sprinkles, nuts etc....) wait until they are a bit tacky (about 50% set) and then roll your heart out!!!

once they're set, transfer them to a sealed container (pocky don't like open air, they go soft!) and keep them for about a week - but i'll doubt they'll last that long!


- jess!