Strawberry Matcha Sago Recipe

There’s something truly magical about the way fresh strawberries and earthy matcha come together to create a delightfully refreshing dessert. This Strawberry Matcha Sago Recipe brings a perfect balance of creamy textures, vibrant colors, and nuanced flavors that will brighten up any day. Creamy, sweet, and slightly chewy from the sago pearls, every spoonful feels like a little celebration of tastes and textures mingling harmoniously. If you’re craving something unique yet simple to make, this recipe is an absolute winner.

Ingredients You’ll Need

These ingredients might seem simple at first glance, but each one plays an essential role in building the luscious layers of flavor and texture that make this Strawberry Matcha Sago Recipe so irresistible. From the silky milk base to the fresh strawberries and delicate jellies, each component elevates the final dish beautifully.

• 1/2 cup sago (dried): These tiny pearls add a chewy, fun texture that’s key to the dish’s character.
• 1 cup milk (or milk of choice): The creamy base that blends perfectly with matcha and makes each bite smooth.
• 2 tablespoons (12 g) matcha powder: High-quality matcha is essential for that vibrant green hue and its distinct, slightly grassy flavor.
• 1/2 cup (120 ml) hot water (176°F/80°C): Used to awaken the matcha powder into a frothy, aromatic tea.
• 3/4 cup evaporated milk: Adds richness without overpowering sweetness, balancing the dish perfectly.
• 1/4 cup condensed milk (adjust to taste): Sweetens the sago mixture naturally and enhances creaminess.
• 1 cup strawberries (washed and diced): Fresh strawberries provide a juicy burst of flavor and gorgeous red contrast against the green matcha.
• 1 cup coconut jelly: Soft and subtly sweet, it complements the chewy sago texture wonderfully.
• 1/2 cup strawberry heart jelly (optional): For an extra pop of fruity sweetness and charming presentation.

How to Make Strawberry Matcha Sago Recipe

Step 1: Cook the Sago

Start by bringing water to a rolling boil in a medium saucepan. Add the dried sago pearls and reduce the heat to medium-high. Stir occasionally and cook until the pearls turn mostly transparent, which should take about 15 minutes. This slow cooking helps achieve that ideal chewy texture without any hardness inside. Once done, cover the pot and let the sago sit for another 10 to 15 minutes to become fully translucent and soft.

Step 2: Cool the Sago

Pour the cooked sago into a sieve and rinse them thoroughly with cold water to stop the cooking process. This also washes away excess starch, preventing clumping. To keep the sago from drying out, submerge the sieve in a bowl of water until you’re ready to use them, ensuring every pearl stays juicy and tender.

Step 3: Prepare the Matcha Milk

Sift your matcha powder into a small heat-proof bowl to remove any lumps. Pour the hot water—heated to about 176°F (80°C)—over the matcha and whisk briskly in a “W” motion until it becomes frothy and fully combined. This step releases the rich aroma and beautiful green color of the matcha. Then, add the milk to this mixture and stir until smooth, creating a creamy, vibrant matcha milk base.

Step 4: Combine All Ingredients

Drain the sago once more to remove any residual water. In a large mixing bowl, gently fold together the sago pearls, evaporated milk, condensed milk, and the luscious matcha milk. Next, add in the diced fresh strawberries, coconut jelly, and, if using, the strawberry heart jelly for a fun fruity twist. Toss everything lightly so the flavors meld without crushing the delicate fruit or jelly cubes.

Step 5: Assemble and Serve

Serve the mixture immediately in individual-sized cups or bowls. The contrast of creamy, chewy, fruity, and slightly sweet elements makes every spoonful very satisfying. Add a few ice cubes if you like your dessert chilled and extra refreshing. Your refreshing Strawberry Matcha Sago Recipe is now ready to impress and delight!

How to Serve Strawberry Matcha Sago Recipe

Garnishes

Fresh strawberries sliced thinly on top serve as an inviting garnish while adding bursts of natural sweetness. You can also sprinkle a little matcha powder over the surface to enhance the vibrant green color and heighten the flavor punch. Tiny edible flowers or a mint leaf bring a lovely finishing touch if you want to elevate the presentation.

Side Dishes

This dessert pairs beautifully with light snacks like buttery shortbread cookies or simple almond biscotti. Serving alongside green tea or jasmine tea complements the matcha flavor while cleansing the palate between bites. Because this dish is quite rich and creamy, pairing it with something crisp and light keeps the overall experience balanced.

Creative Ways to Present

Try layering the sago mixture with fresh strawberries and jellies in clear glasses for a stunning, colorful parfait effect. Adding ice cubes or crushed ice not only keeps this dessert refreshingly cold but also enhances the textural contrast. For a playful twist, serve in mini mason jars or elegant stemmed glasses at parties to impress your guests with this beautiful Strawberry Matcha Sago Recipe.

Make Ahead and Storage

Storing Leftovers

After enjoying, transfer any leftover Strawberry Matcha Sago Recipe to an airtight container and refrigerate immediately. It keeps well for up to 2 days, though the sago pearls will continue to absorb liquid and soften, which may slightly change the texture. Always give it a gentle stir before serving again.

Freezing

Freezing isn’t recommended for this dessert because the sago pearls and fresh strawberries can lose their texture and freshness after thawing. This dish shines best when served fresh or within a day or two refrigerated.

Reheating

Since this is a cold dessert, reheating isn’t necessary. However, if you prefer, you can let refrigerated portions sit at room temperature for a bit to take off the chill, but avoid warming it as it may disrupt the matcha’s delicate flavor and the integrity of the jellies.

FAQs

Can I substitute sago with tapioca pearls?

Absolutely! Tapioca pearls can be used as a substitute for sago since they have a similar chewy texture. Just adjust the cooking time according to package instructions.

Is there a vegan version of this Strawberry Matcha Sago Recipe?

Yes, you can easily make this dessert vegan by using plant-based milk like almond, soy, or coconut milk, and substituting evaporated milk with coconut cream. Check that your jellies are gelatin-free or opt for agar-based alternatives.

How strong should the matcha flavor be?

The matcha flavor should be noticeable but not overpowering. Using quality matcha powder and whisking it properly ensures a smooth, balanced taste that blends beautifully with the sweet and creamy elements.

Can I prepare this recipe in advance?

You can prepare most components like cooking the sago and making matcha milk ahead of time, but it’s best to combine everything just before serving to keep the texture fresh and the strawberries vibrant.

What if I don’t have strawberry heart jelly?

No worries! The strawberry heart jelly is optional and adds a fun look and fruity burst, but regular strawberry jelly or extra diced strawberries work just fine and taste delicious.

Final Thoughts

There’s so much joy in making and sharing this Strawberry Matcha Sago Recipe, whether it’s for a special occasion or a sweet treat on a sunny afternoon. The dance of textures and refreshing flavors will captivate anyone lucky enough to dig in. Give this recipe a try—you might just find it becoming one of your go-to desserts that feels like a hug in a bowl every time.

Strawberry Matcha Sago Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

A refreshing and visually stunning dessert combining chewy sago pearls with vibrant matcha milk, fresh strawberries, and assorted jellies. This Strawberry Matcha Sago offers a unique blend of creamy, fruity, and earthy flavors, perfect for a light treat or festive gathering.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian

Ingredients

Main 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 / 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

1. Cook the sago: In a medium saucepan, bring water to a boil. Add the dried sago pearls, reduce the heat to medium high, and cook for about 15 minutes, stirring occasionally, until the pearls are mostly transparent. Remove from heat, cover, and let sit for another 10-15 minutes until the sago is fully translucent.
2. Cool the sago: Strain the cooked sago and rinse under cold water to stop the cooking process. Submerge the sieve containing the sago in a bowl of water to prevent them from drying out. Set aside.
3. Make matcha milk: Sift the matcha powder into a small heat-proof bowl. Whisk in the hot water (at 176°F / 80°C) in a “W” motion until frothy and well combined. Add the milk of choice and mix thoroughly to create the matcha milk.
4. Combine all ingredients: Drain the cooled sago well. In a large mixing bowl, combine the sago pearls, evaporated milk, condensed milk, matcha milk, diced strawberries, coconut jelly, strawberry heart jelly (if using), and ice. Mix gently to incorporate all components evenly.
5. Assemble and serve: Spoon the mixture into individual-sized serving cups or bowls. Serve immediately for the best texture and freshness. Enjoy this chilled, delightful dessert!

Notes

• Adjust the amount of condensed milk based on your preferred sweetness level.
• Ensure the sago pearls are fully translucent to avoid a gritty texture.
• Submerging the sago in water after rinsing prevents the pearls from sticking together.
• The strawberry heart jelly is optional but adds a lovely decorative touch and extra fruity flavor.
• This dessert is best served immediately after assembly to maintain the best texture of the sago and freshness of the fruits.