Still remember the Homemade Strawberry Pocky recipe that I shared with you not long ago? If you’ve missed that post for any reason, simply click here to check out the recipe and video tutorial. My kids and I love Pocky! I pretty much grew up with having Pocky as school snacks quite often.
As I shared with you from the Homemade Strawberry Pocky post, the store bought Matcha Pocky contains artificial flavoring (and coloring). That’s the main reason why I made my own. Not only the Homemade version tastes way better than the packaged ones, you also know what goes into them. Plus, you can add all kinds of sprinkles on them to add more flavors and make them more unique.
Check out the video tutorial below to see how I made them.
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As you can see from the video and the picture below, I made a few variations on these Matcha Pocky. I left some of them as is, some I sprinkle with more matcha powder on top, some are with toasted sesame seeds, and last but not least, some with crushed freeze dried strawberries for contrast of color and flavor. I think my favorite ones are the one with toasted black sesame seeds. The sesame seeds add a wonderful earthy and nutty flavors, which contrast really well with the sweetness from the white chocolate and slightly bitter matcha. The one with freeze dried strawberry is very unique as the strawberry adds a nice tartness to the pocky. Not to mention, the color is amazing too.
I hope you like today’s recipe and video tutorial. Hope you’re inspired to make you own Pocky at home.
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Stay tuned for more fun recipe and giveaways in the near future!
Ingredients used in this post:Matcha powder (click here for product information)
Pretz Roast (Click here for product information)
Freeze dried strawberry (Click here for product information)
Toasted Black sesame Seeds (click here for product information)
Homemade Matcha (Green Tea) Pocky:
6 ounce white chocolate chips
1 teaspoon coconut oil
1 1/2 teaspoons matcha powder
6 packages of Pretz Roast Biscuit Sticks
Optional toppings to sprinkle on top:
1/2 teaspoon matcha powder
1 teaspoon toasted black sesame seeds
1 tablespoon crushed freeze dried strawberry
Place white chocolate chips and coconut oil in a heat proof bowl over 1-inch of simmering water. Stir until chocolate is smooth and melted. Remove from heat and stir in the matcha powder into the melted chocolate. Stir until fully incorporated.
Transfer the matcha chocolate into a tall shot glass (4-inch tall). Dip the Pretz Roast Biscuit Sticks into the matcha chocolate. Place on parchment paper to dry, about 30 minutes. You can also sprinkle on more matcha powder, toasted sesame seeds, or crushed free dried strawberries, before the chocolate is set. Enjoy, or store in an air tight container.
They stay fresh and crispy for at least one week. Mine never last longer than a week and they all went into happy tummies!