Chubby Pocky :)

Everytime I'm back here, I say, it's been a while. Haha.. I'm sorry. I'm still here, but not here us much as I used to be. :( I've been baking/cooking, but I just haven't been blogging about it. I thought it'd be worth me blogging this post though, seeing as I'd probably want to make these again. :)

I thought to myself the other day.. "how hard is it to make my own Pocky?". I actually wanted to make giant pocky (I bought a box of matcha and a box of melon ones from Japan earlier in the year, but I don't have anymore). But seeing as I've never tried making these before, I didn't want to get my hopes up on such a big scale. So I made something in between. I call them chubby pocky. :P

I made two batches: purple sweet potato (using the purple sweet potato powder I found at Bangsan Market in Seoul a few months ago) and matcha (I have lots of matcha. Hehe).

My house has been smelling really nice over the past few days with all the baking. I have heaps of chocolate and caramel chip cookies that I made earlier this week too. I think it's time for me to stop..... until next week. Next week or so I shall start my Christmas baking! :)

Homemade pocky
Makes about 33-34 medium chubby sticks (~15cm)

100g skim condensed milk (1/4 cup)
20g water (2 Tbsp)
200g plain flour (1 1/2 cup)
1/2 tsp baking powder
30g sugar (2 Tbsp)
a pinch of salt
* some cinnamon/nutmeg (for plain biscuit sticks)
* 18g matcha powder (for matcha biscuit sticks)
75g butter, softened.

Mix condensed milk and sugar.

In a large bowl, combine flour, baking powder, sugar, salt and *cinnamon/nutmeg OR *matcha.
I used my BEM800 stand mixer for this.
Add in butter until you form fine crumbs.
Then add in condensed milk and mix until a dough forms.
Wrap in clingwrap and refrigerate for about 30mins.

Weigh out 14gm of dough.
With your hands, firmly mould out a small sausage like shape. Place onto a smooth stable surface like a pastry board or chopping board that won't move. Using a thinner flexible chopping board, gently roll the sausage shaped dough until it thins out to about 15cm in length.

Place on a baking tray lined with baking paper.

Bake in a preheated 160C oven for 15-20mins.

Allow to cool.

To make chocolate dipping:

2x250gm white chocolate
4-5 Tbsp purple sweet potato powder
3-4 Tbsp matcha powder

Over a double boiler, heat 250gm of white chocolate with either of the powders until completely combined.
*Only do one flavour at a time.
Allow to cool slightly.
With a spoon, spread chocolate over the biscuit stick. Shake off excess to smooth out the chocolate.
Stand upright (I used a cookie cooking rack) and allow to set at room temperature. Do not refrigerate immediately.

Store in an airtight jar.

'Sexy cookie'

Everytime I think of madeleines, I think of 'sexy cookie'. Haha. If you've watched the Kdrama 'My name is Kim Samsoon', then you'll understand where I'm coming from. :P It's one of my favourite Korean dramas. :)

Well, what are madeleines, you ask? They're basically a French shell shaped cake cookie. I've never actually eaten one before this.. :/


I've been meaning to make madeleines since the past 2 years. I've bought the madeleine pans a long time ago but have just never used them. So I finally decided to make them the other day!

Lemon madeleines
Makes about 17

4 eggs, separated
180g plain flour
2tsp baking powder
120g butter melted, cooled
100g caster sugar
zest of 1 large lemon
lemon juice, for brushing
icing, for dusting

Sift flour and baking powder in a bowl.

In a large bowl, whisk egg yolks, lemon zest and 50g of sugar.

In yet another bowl, whisk egg whites until soft peaks, then gradually add the other 50g of sugar, whisking until smooth and glossy.

Fold in one third of the egg whites into the yolk mixture.
Then fold in half of the flour mixture.
Add another third of the egg whites.
Then fold in the remaining flour until just combined.
Finally, fold in the rest of the egg whites and when just combined, fold in the melted butter. (Careful not to overmix)

Allow to rest for 30mins.

Preheat oven to 180C.

Pipe mixture into greased madeleine pans.


Bake for 8-10mins until golden brown. Watch them growww! :D


Allow to cool slightly before removing from pans and allowing to cool on a cooling rack.


Brush with lemon juice and dust with icing sugar.


Serve immediately, or on the day.