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Bouncy sago pearls get layered with creamy matcha milk and pops of tart-sweet strawberry in this super chill strawberry matcha sago. I love whipping this up when I'm in the mood for something playful but still cozy, with just the right amount of texture to keep every spoonful interesting. You won’t spend long prepping—pull it all together on a whim in less than thirty minutes.
This is everyone's favorite in my house when temperatures rise. The creamy matcha makes it feel special and so familiar at once, and my young cousins love competing to dig out every hidden strawberry heart they can spot.
Irresistible Ingredients
- Coconut jelly: gives you a slippery, tropical bite. Check Asian or specialty sections to find it
- Matcha powder: gives an earthy kick and a vibrant green color. Grab a nice ceremonial or culinary grade for richness
- Dried sago: main chewy ingredient for awesome texture. Go for pearls that aren’t gray for a better bite
- Hot water: has to be close to 176°F so your matcha blends smoothly and stays mild
- Milk (any kind): adds silkiness to your matcha. Oat or almond work great for dairy-free options
- Strawberry heart jelly (optional): if you want to make bowls extra fun and cute
- Evaporated milk: brings a deep creamy vibe. Full fat is even better for richness
- Fresh strawberries, chopped: pop of tangy sweet flavor and pretty color. The shinier, the better
- Condensed milk: brings all the sweetness and ties everything together. Tweak the amount til it’s just right for you
Simple Instructions
- Assemble and Serve:
- Dish out into little bowls or tall glasses, making sure everyone has sago, fruit, and jelly in their share. Enjoy right away to get that perfect slippery, cold bite
- Combine:
- After draining the sago, toss it in a bowl along with the matcha milk, condensed milk, evaporated milk, diced strawberries, coconut jelly, and strawberry jelly if you’re using it. Put a scoop of ice in for instant chill and gently stir
- Make Matcha Milk:
- Put your matcha through a tiny strainer into a heat-safe bowl and use hot water to whisk it super fast moving in a zigzag pattern. Whisk until totally smooth and bubbly on top, then pour in your chosen milk and whisk again til it’s evenly green
- Cool the Sago:
- Tip the hot sago through a strainer and rinse under really cold water. Soak the strainer and pearls right in cold water to stop more cooking. Let those pearls hang out til you need them so they don’t get stuck together
- Cook the Sago:
- Pop dry sago into a pot with boiling water, turn it down to medium high, and simmer for fifteen minutes while stirring so nothing sticks. When the pearls are almost see-through, take off the heat and cover. Wait ten to fifteen more minutes and they’ll finish turning clear
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Good to Know
- Stuff is loaded with antioxidants thanks to matcha and berries
- Easily swap in non-dairy options or regular milk
- You can prep most essentials ahead to save time
When strawberries are super ripe and their juices swirl into the silky matcha milk, it’s simply the best. My niece likes to track down every last berry chunk then begs for seconds.
Keep It Fresh
If you need to store leftovers, keep the cooked sago and milky part on one side, and the fruit and jelly on another. This keeps the pearls from soaking up extra liquid and getting mushy. Pop covered bowls in the fridge for up to forty-eight hours, but hold the fruit and ice til right before serving for max crunch and flavor.
Swap Options
If evaporated milk isn’t on hand, use any regular cream or more milk and just add extra condensed milk til it’s sweet. Any unsweetened plant milk is great—coconut or oat both taste really nice. Throw in cut-up mango or kiwi if you’re out of strawberries, and you can trade coconut jelly for lychee or grass jelly.
How to Serve
It’s best when poured family-style with everyone scooping their own bowl and uncovering the bits they love. Serve it straight from the fridge for a real chill-down, or add some splash of ice-cold milk if it thickens as it sits. It’s awesome with almond cookies or sesame crispies on the side for a fun crunch with the soft pearls.
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Backstory
Modern cafés all over Asia love all things matcha, but sago pops up in lots of Chinese homes as a cool weather treat. Blending fruit and sago in desserts and drinks pulls in Southeast Asian traditions, giving you a taste of global comfort and homeyness in every bite.
Frequently Asked Questions
- → How can I keep sago pearls from turning into one big clump?
Once you've boiled them, rinse in cold water really well. Give them a dip in fresh cool water to chill out and stop them from sticking before you start putting everything together.
- → Is there a way to swap out the milk for something dairy-free?
Totally! Use whatever plant milk you like—oat, almond, or coconut all work great so you can pick what fits your needs.
- → What's the best way to get silky matcha with no lumps?
Run the matcha powder through a sifter, then whisk it with hot (not boiling!) water using a zigzag motion. This helps you get that classic frothy, smooth matcha every time.
- → What other fruit could go in this?
Kiwi, mango, or lychee would taste awesome and match really nicely with the creamy flavors going on.
- → Should I make everything ahead or just before serving?
Go ahead and prep your sago and matcha milk earlier. But leave the fruit and jelly for later—just mix those in when you're ready to eat for the best bite.