Dessert

Strawberry Matcha Sago Recipe

Byreem everly October 18, 2025October 18, 2025

Introduction

Strawberry Matcha Sago is a refreshing and visually delightful dessert that blends the earthy flavor of matcha with sweet strawberries and chewy sago pearls. Perfect for warm days, this creamy treat combines a variety of textures and flavors in every spoonful.

A clear glass filled with a creamy green liquid dotted with many small black seeds and small pieces of red and white jelly, with ice cubes floating on top. Bright red strawberry chunks float on the surface, adding vibrant color contrast to the green drink. A golden spoon is placed inside the glass, standing upright. The glass is set on a white marbled surface, surrounded by fresh red strawberries and a white scalloped plate. A soft pink cloth and green plants create a gentle, warm background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sago (dried)
1 cup milk (or milk of choice)
2 tablespoons (12 g) matcha powder
1/2 cup (120 ml) hot water (176°F or 80°C)
3/4 cup evaporated milk
1/4 cup condensed milk (adjust to taste)
1 cup strawberries (washed and diced)
1 cup coconut jelly
1/2 cup strawberry heart jelly (optional)

Instructions

Step 1: Cook the sago. In a medium saucepan, bring water to a boil. Add the sago, reduce heat to medium-high, and cook until the pearls are mostly transparent, about 15 minutes, stirring occasionally. Remove from heat, cover, and let sit for 10-15 minutes until fully translucent.
Step 2: Cool the sago. Strain the sago and rinse with cold water to stop cooking. Submerge the sieve with sago in a bowl of water to prevent them from drying out. Set aside.
Step 3: Make matcha milk. Sift the matcha powder into a small heat-proof bowl. Whisk with hot water (176°F or 80°C) in a “W” motion until frothy and combined. Add the milk and mix well.
Step 4: Combine ingredients. Drain the sago from the water. In a large mixing bowl, add the sago, evaporated milk, condensed milk, matcha milk, diced strawberries, coconut jelly, strawberry heart jelly if using, and ice. Stir gently to combine.
Step 5: Assemble and serve. Spoon the mixture into individual cups and enjoy immediately for the best flavor and texture.

Tips & Variations

Use coconut milk instead of regular milk for a richer and dairy-free option.
Adjust the amount of condensed milk to control the sweetness to your taste.
Try adding other fruits like mango or kiwi for a tropical twist.
For a smoother texture, soak sago pearls longer after cooking before rinsing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. Due to the fresh fruits and milk, it’s best enjoyed fresh. When reheating, note that the sago texture may change, so it’s recommended to eat cold or at room temperature.

How to Serve

A close-up top view of a green liquid mixture with small black chia seeds scattered throughout. Within the liquid, there are various small pieces of chopped fruit with different colors: red with white spots, light orange, pale purple, and a few translucent bluish bits. The surface of the mixture has several round bubbles of different sizes, adding a glossy texture. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant matcha powder for this recipe?

Yes, instant matcha powder works well and dissolves quickly. Just be sure to sift it to prevent clumps and whisk thoroughly with hot water before adding milk.

How do I know when the sago pearls are cooked?

The sago pearls are cooked when they turn mostly transparent and there’s only a tiny white dot in the center. After cooking, letting them sit covered helps them become fully translucent and chewy.