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Bouncy sago pearls team up with creamy matcha milk and bright, sweet-tart strawberry pops for this cool strawberry matcha sago. This is my go-to when I’m after something light, playful, and full of snappy bites. Prep is a breeze and you’ll have a full bowl ready before you know it—less than half an hour from start to finish.
This is a hit with my folks, especially when temps climb. That smooth matcha feels a bit luxe but still homey, and the little ones are all about hunting strawberry hearts in their bowls.
Delicious Ingredients
- Strawberries, chopped: sweet, juicy, and colorful bits. Grab the shiniest berries you can find for fresh flavor
- Matcha powder: gives a lively green color and earthy taste. Choose a good culinary or daily ceremonial matcha for best results
- Coconut jelly: brings slippery texture and a touch of the tropics. Usually found at Asian markets or specialty shelves
- Sago pearls, dried: the chewy base that makes every spoonful exciting. Try to pick pearls that look clear for the best result
- Evaporated milk: for added richness and smoothness. Full-fat varieties are extra silky
- Milk (or a favorite milk): gives the drink its creamy finish. Oat or almond work too if you skip dairy
- Condensed milk: sweetens and ties together all the other flavors. Feel free to tweak the amount if you like it sweeter or less
- Hot water: needed to smoothly mix matcha and avoid any bitterness. Let your water cool just after you spot tiny bubbles (about 176°F)
- Strawberry heart jelly (optional): a playful touch for garnish. Extra chewy and super cute if you have it
Simple Steps
- Assemble and Dish Up:
- Ladle your sago blend into bowls or small glasses, scooping in bits of fruit and jelly so everyone gets a fun mix. Eat right away for the best chill and slippery bite
- Mix It All:
- Drain the sago pearls well. Combine sago, matcha milk, evaporated milk, condensed milk, coconut jelly, strawberries, and the strawberry jelly if using together in a bowl. Drop in some ice for instant cool and stir gently
- Whisk Matcha Milk:
- Place matcha powder in a heat-safe bowl and pour over hot water. Whisk quickly in a zigzag motion till it’s frothy and fully blended with no lumps. Drizzle in your milk next, whisk gently until the color’s even
- Chill Sago:
- Dump hot sago into a strainer and rinse under the tap with cold water. Pop the strainer in a bowl of chilly water to keep pearls from getting sticky or hard. Leave until you’re set to use them
- Sago Time:
- Pour dry sago pearls into boiling water. Simmer at medium-high, stirring to keep things from sticking for 15 minutes. Once almost see-through, remove the pot from heat, cover, and let sago soak 10-15 minutes longer till translucent
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Good to Know
- Quick to prepare elements ahead of time
- Switch between dairy and non-dairy as you want
- Packed with antioxidants from both berries and matcha
Strawberries completely win me over here, especially when extra ripe because their syrup turns the matcha mix even creamier. My niece always fishes them out first and begs for more each time.
Storage Know-How
For storage, keep the sago/milk portion away from fruit and jelly so the pearls don’t soak up too much and get mushy. When storing, cover and tuck in the fridge for up to two days. Save the fruit and ice for just before serving for the freshest result.
Easy Ingredient Swaps
No evaporated milk? No worries—use regular cream or milk and a little extra condensed milk to keep it sweet and rich. Swap in coconut or oat milk (unsweetened is best) for a plant-based treat. No strawberries? Mango chunks or kiwi work nicely. For the jelly, try lychee or grass jelly instead of coconut if you fancy a change.
How to Serve
It’s most fun eating this family style—everyone fishes for their favorites and builds their own bowl. Keep it in the fridge and serve extra cold. If it thickens too much, just splash in some cold milk. Snack on Chinese almond biscuits or crunchy sesame puffs alongside for a cool and crispy contrast.
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Origins & Background
You’ll find matcha-topped desserts everywhere in Asian café scenes, but adding sago is a big hit in lots of Chinese homes, especially once summer kicks off. Mixing up fruit, sago, and drinks together comes from Southeast Asian traditions too, so this treat is a real blend of cozy and global flavors.
Frequently Asked Questions
- → How do you keep sago from getting clumpy?
Once the sago's cooked, drain it and run it under cold water right away. Let it soak in cool water briefly so the pearls don’t stick before putting together your treat.
- → Is plant milk okay here?
Totally! Oat, almond, or coconut milk work great if you want to skip regular milk or keep it dairy-free.
- → Any tips for smooth matcha?
Shake or sift the matcha first, then whisk it into hot (not boiling) water using a zigzag motion to nix lumps and make it nice and foamy.
- → What else can I add besides strawberries?
Try mango, kiwi, or lychee to mix things up! These fruits taste awesome with sago and matcha milk.
- → Can I make this ahead of time?
You can prep sago and matcha milk in advance, but toss in fruit and jellies right before eating for the best bite.