Name: Matcha Strawberry Sago Dessert
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 cup sago dried; 1 cup milk or milk of choice; 2 tablespoons matcha powder; 1/2 cup hot water 176°F / 80°C; 3/4 cup evaporated milk; 1/4 cup condensed milk adjust to taste; 1 cup strawberries diced; 1 cup coconut jelly; 1/2 cup strawberry heart jelly optional

This Matcha Strawberry Sago Dessert is a dreamy blend of creamy matcha milk, chewy sago pearls, sweet strawberries, and jellies.

It’s vibrant, refreshing, and makes a gorgeous treat for any time of year – especially warm afternoons.

Why I Love This Recipe

A fun and modern twist on classic Asian sago desserts

Layers of texture: chewy, creamy, fruity, and bouncy

Not overly sweet – customizable to taste

Visually stunning for parties or Instagram-worthy moments

Can be served chilled or over ice

What You’ll Need (Ingredient Highlights)

Sago pearls – Small tapioca pearls that turn delightfully chewy when cooked

Matcha powder – For that earthy, vibrant green flavor

Evaporated + condensed milk – Adds creaminess and sweetness

Fresh strawberries – For a juicy and tart burst

Coconut jelly & strawberry jelly – Gives the dish a fun bounce and sweetness

Pro Tips Before You Start

Don’t overcook the sago – remove when just translucent

Soak matcha in water around 176°F (80°C) to preserve flavor

Adjust condensed milk to your preferred sweetness

Rinse sago well to prevent clumping

Use clear cups to show off the beautiful layers

How to Make Matcha Strawberry Sago Dessert

Step 1: Cook the Sago
Bring a medium pot of water to a boil.

Add the sago, reduce heat slightly, and simmer for about 15 minutes, stirring occasionally, until mostly translucent.

Cover, remove from heat, and let sit another 10–15 minutes until fully translucent.

Step 2: Cool the Sago
Strain the sago and rinse thoroughly under cold water.

To prevent sticking, submerge the strainer in a bowl of cold water until ready to use.

Step 3: Make the Matcha Milk
Sift the matcha powder into a small bowl.

Add hot water (176°F/80°C) and whisk in a “W” motion until frothy.

Mix in the milk to create a creamy base.

Step 4: Mix Everything Together
In a large mixing bowl, combine the cooled sago, evaporated milk, condensed milk, and matcha milk.

Stir gently to mix.

Add in diced strawberries, coconut jelly, and strawberry jelly (if using).

Step 5: Serve
Divide the mixture into small cups or dessert bowls.

Add ice cubes if desired. Enjoy immediately for the freshest taste!

What to Serve It With

A matcha or jasmine tea for a calming finish

Fruit mochi or milk bread

As a light dessert after grilled meats or spicy dishes

Variations / Substitutions

Use mango instead of strawberries

Swap grass jelly or lychee jelly for coconut jelly

Try with oat milk or almond milk for a dairy-free version

Add basil seeds or chia seeds for more texture

Storage & Leftovers

Best served fresh within a few hours

If storing, keep in the fridge for up to 1 day

Sago may harden when cold – let sit at room temp for 15 minutes before serving

FAQs

Can I use boba instead of sago?
Yes, but the texture and appearance will be different.

Is this dessert too sweet?
Not at all! You can adjust the condensed milk to make it more or less sweet.

Can I make it ahead of time?
You can prep the ingredients, but mix just before serving for best texture.

Do I have to use matcha?
No, but it adds a great flavor and beautiful color. Try cocoa powder for a different twist.

What kind of milk works best?
Evaporated milk gives creaminess, but you can use whole, oat, or almond milk.

Can I freeze it?
Freezing is not recommended – sago changes texture when frozen.

Final Thoughts

This Matcha Strawberry Sago Dessert is light, beautiful, and full of playful texture.

It’s the kind of recipe that feels special but comes together quickly.

A perfect treat to wow guests or enjoy on your own!