Strawberry Matcha Sago Delight (Print Version)
# Ingredients:
→ Sago Base
01 -
120 g sago pearls, dried
→ Matcha Milk
02 -
240 ml milk or any plant-based milk you like
03 -
120 ml hot water (about 80°C)
04 -
12 g matcha, sifted
→ Milk Components
05 -
60 ml condensed milk, sweeten how you like
06 -
180 ml evaporated milk
→ Fruits and Jellies
07 -
75 g heart-shaped strawberry jelly (if using)
08 -
150 g coconut jelly, cut into cubes
09 -
150 g strawberries, diced up after washing
# Instructions:
01 -
Throw sago pearls into a bubbling pot of water and give them a stir so they don't lump up. Let them roll at medium-high for 15 minutes, keep an eye out and stir now and then, till they look see-through for the most part.
02 -
Once you turn off the heat, cover up your pot and let those pearls rest for 10 or 15 minutes. After that, dump them into a sieve, wash off with cold water, then plop the strainer in a bowl of cold water to keep the pearls bouncy.
03 -
Grab a heat-safe bowl, sift the matcha in, then slowly whisk in hot water using a zig-zag motion until it's dissolved and nice and foamy. Pour in your milk next and mix until it's smooth.
04 -
Pour the cooled sago, the two milks, matcha milk, strawberry bits, coconut jelly, and jelly hearts (if you want) into a big bowl. Add ice if you'd like, then give everything a really good stir.
05 -
Scoop the mixture into cups and eat right away, nice and cold.
# Notes:
01 -
Washing cooked sago with cold water right after makes sure they stay soft and don’t clump.