Pocky + Butter Mochi

"These are all free, right?" said a visibly tipsy guy in a bro-tank and backwards hat, gesturing at our table.

"Nope, they're all for the Taiko Club bake sale!" I chirped pleasantly, silently chastising him. Of course it's not free. Nothing's ever free. And isn't 11:00 am a little early to be drunk? But by that time he'd walked away in the middle of my sentence. 

Guys, I'm worn out. I've got enough on my plate right now without having to deal with inconsiderate people. I'm trying to talk about this without sounding all self righteous, but I just don't like having to deal with public displays of buffoonery. Mer. 

Mkay, enough negativity. What's cool in my life right now? I went to an amazing Kina Grannis concert. I figured out how to cold brew tea. And I made some awesome foods for a successful bake sale! We've talked about mochi on here a few times before. I believe this is my most delicious result. You can't go wrong with eggs, sugar, butter, and coconut milk. Gooey happiness. And pocky? A much loved Japanese snack food that consists of a biscuit stick dipped in chocolate. Can't go wrong with that.

Pocky

adapted from Not Quite Nigella 

Make 65

• 1 Tbsp icing sugar sifted
• 2 cups flour
• 2 1/4 tsp active dry yeast
• 4.5 Tbsp milk, lukewarm
• 2 Tbsp honey
• 2 Tbsp butter at room temperature

1. Combine the yeast, honey, and lukewarm milk in a small bowl and stir to combine. Mix the dry ingredients on a low speed.

2. Add the yeast mix to the dry ingredients. Mix together on medium speed to form a dough. Add butter and 4ish Tbsp water and continue mixing until the dough is firm and elastic. 

3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

4. Preheat the oven to 180c/350F. Divide hte dough into two and knead the dough until smooth then roll it out into a rectangle. Roll it out to 4mm thick (1/4 inch). With a ruler and a sharp knife,  cut 5mmx15cms strips and carefully transfer these onto a lightly greased baking tray or greaseproof paper lined baking tray.

5. Bake in the oven for 10-15 minutes (watch it, it may take a bit longer or shorter). You want it golden brown, not light yellow as it will not “snap” properly.

Decorate however you want! I did chocolate, sprinkles, coconut and almonds! 

Butter Mochi

• 1 (16 ounce) box mochiko sweet rice flour
• 2 cups sugar
• 2 teaspoons baking powder
• 2 (14 ounce) cans coconut milk
• 3 eggs
• 1/2 cup butter, melted
   
  Preheat oven to 350 degrees. Grease a 13x9x2" pan. In a large bowl, sift together mochiko flour, sugar, baking powder, and mix well. In a medium bowl, combine coconut milk and eggs, and mix well. Make a well in the dry ingredient and incorporate the liquid ingredients.Stir in melted butter. Pour into pan, and tap pan to settle batter. Bake for 45-60 minutes until golden brown. Cool at least 2 hours before cutting.