Strawberry Matcha Sago Delight (Print Version)
# Ingredients:
→ Fruits and Jellies
01 -
75 g heart-shaped strawberry jelly (if you want)
02 -
150 g coconut jelly, diced up
03 -
150 g fresh strawberries, diced and rinsed
→ Milk Components
04 -
60 ml sweetened condensed milk, sweeten to taste
05 -
180 ml evaporated milk
→ Matcha Milk
06 -
240 ml regular or plant-based milk
07 -
120 ml hot water (about 80°C)
08 -
12 g sifted matcha tea powder
→ Sago Base
09 -
120 g uncooked sago pearls
# Instructions:
01 -
Spoon everything into small cups or bowls. Enjoy right away while it's nice and cold.
02 -
Toss the sago you just drained into a big bowl along with the condensed milk, evaporated milk, matcha milk blend, and all the fruity jelly bits. Add ice if you like it extra cold, then give it a good stir.
03 -
In a bowl that can handle heat, whisk the sifted matcha with hot water (about 80°C) using a zig-zag motion until it’s smooth and bubbly. Pour in the milk, then mix until it all blends together.
04 -
Let the pot sit covered for about 10–15 minutes so the sago goes totally clear. Drain it using a fine strainer, rinse under cold tap water, and dunk the strainer in a bowl of cold water so the texture stays nice.
05 -
In a pot over high heat, get a bunch of water bubbling, dump in the dried sago, stir so it doesn’t clump, then drop the heat a bit and let it cook for about 15 minutes. Peek and stir now and then until you notice the sago's mostly see-through.
# Notes:
01 -
If you run cooked sago under cold water, it'll stay soft and won’t stick together.