Hot Pocky
About this build
Long baked shortbread sticks are joined and coated in dark chocolate to recreate giant Pocky after the maker's visit to Japan.
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Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Butter (300g) Caster sugar (150g) Plain flour (450g) Dark chocolate (400g)
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Hot Pocky: the archived recipe
Condensed from the original account by Henry Oz, published 2006-09-05. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- 300 g butter
- 150 g caster sugar
- 450 g plain flour
- 400 g dark chocolate
The four quantities are the whole batch as listed; the account does not say how many sticks it made or how long they were. The rolls spread during baking, and the finished Pocky is two half-length sticks joined with chocolate.
Method recorded
- Soften the butter in the microwave and cream it with the sugar; the contributors did this by hand with a knife for want of a whisk.
- Work in the flour to make a stiff biscuit dough.
- Roll the dough into long rolls and bake at 165 °C for about half an hour, checking often and reshaping the rolls as they spread and flatten.
- Take the sticks out when they are crisp outside and no longer bendy, and leave them to cool. The contributors baked half-length sticks and later joined them end to end with chocolate.
- Melt the chocolate for 1 minute in a 750 W microwave and coat the sticks, working on glass mats to contain the mess.
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The original account
Ingredients:
Butter (300g)
Caster sugar (150g)
Plain flour (450g)
Dark chocolate (400g)
Upon returning from a holiday in Japan I was left with a craving. A
craving for a delicious, sugar filled snack that is nigh on impossible
to find over here (Li says: which is why we found it in the first Asian
supermarket we entered). The snack is Pocky – a wonderful chocolate
covered mini-biscuit stick. After we found a packet (Li: in, as I say,
the first Asian supermarket we entered not one mile from my own house)
half was soon devoured and Li was quickly converted to its delights.
There was something missing though, it seemed a little…small. Being
avid fans of Pimp That Snack we did the only thing two self respecting
students COULD do with a lot of time on our hands – we pimped that mother!
We headed down to our trusty Sainsburys for supplies and were
surprised at the low cost of this operation. Ignore the strawberry
blancmange, this was a foolish whim caused by the supermarket’s damn
dirty strategies to sell their products… i.e. having them at
eye-height on an aisle we just happened to go down (Oz: Watch this space
for a pimped blancmange!).
Obviously the first step was to make the biscuit sticks. We did this by
melting hte butter in the microwave until it was soft then creaming it
with the sugar… or we would have done if Oz had owned an electric
whisk. Instead it was down to me to do my best with a knife.
After adding flour and a little more arm work from yours truly, the
biscuit was ready. The dough that wasn’t eaten by Li was then rolled
into long…rolls and finally baked at 165C for about half an hour.
We
had to keep checking them often and reshaping as they spread out and
went a bit flat during the baking process. As soon as they were crispy
on the outside and not too bendy we took them out to cool and set to
making the chocolate coating. Note that the sticks cooling in the
picture are half size – we stuck them together with chocolate later.
The soon-to-be Pockies were transferred with extreme care to two
glass mats, to prevent kitchen messing-uppage. We then melted the
chocolate for 1 minute in a 750W microwave and coated the biscuits to
make a delicious giant Pocky that even (in our opinion) tasted vaguely
(Oz says: quite!) like the real thing as an added bonus.
So behold! Our sumo-sized Japanese snack!
