Chewy crystal sago, sweet strawberries, and coconut jellies in a creamy matcha-infused milk—this strawberry matcha sago is a refreshing dessert that’s ready in just 30 minutes. I love how the chewy sago contrasts with the silky matcha milk and juicy strawberries. It’s the perfect treat for a warm day or when I want something light but indulgent.
Why You’ll Love This Recipe
I love this strawberry matcha sago because it’s quick, beautiful, and tastes like something I’d get at a fancy café. The chewy sago pearls give every spoonful texture, while the creamy matcha milk adds an earthy balance to the sweetness of strawberries and jellies. I also enjoy how easy it is to customize—whether I make it dairy-free or add my favorite fruit toppings, it always turns out amazing.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
In a medium saucepan, I bring water to a boil and add the sago. I reduce the heat to medium-high and cook for about 15 minutes, stirring occasionally, until the pearls are mostly transparent. I then cover the pot and let it sit for another 10–15 minutes until the sago turns fully translucent.
I strain and rinse the sago with cold water to stop the cooking process. Then, I keep them submerged in a bowl of cold water so they don’t stick together.
In a heatproof bowl, I sift the matcha powder and whisk it with hot water in a “W” motion until frothy. I then add milk and whisk again until smooth and combined.
I drain the sago and add it to a large mixing bowl with evaporated milk, condensed milk, matcha milk, strawberries, coconut jelly, and strawberry jelly.
I stir everything together, taste to adjust the sweetness, and serve the dessert immediately in chilled cups.
Servings and Timing
This recipe makes about 6 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Variations
I often switch things up depending on what I have at home:
For a dairy-free version, I use almond, oat, or coconut milk instead of regular and evaporated milk.
I sometimes add popping boba or lychee for extra texture.
For a more intense strawberry flavor, I stir in a spoonful of homemade strawberry sauce.
To make it more festive, I top it with mango cubes or jackfruit for color and contrast.
Storage/Reheating
I like to serve strawberry matcha sago fresh, but when I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. The pearls tend to firm up the longer they sit, so I let them soak in a bit of milk before serving again to soften them. I never freeze this dessert since the texture of the sago turns mushy once thawed.
FAQs
How far in advance can I make strawberry matcha sago?
I can prepare it up to 4 days in advance and store it in the refrigerator. I just make sure to keep it covered to maintain freshness.
What type of milk works best for this recipe?
I prefer using regular milk with evaporated milk for a creamy texture, but plant-based options like oat or almond milk work beautifully too.
Can I adjust the sweetness?
Yes, I always taste the mixture before serving and add more condensed milk or a natural sweetener like honey or agave syrup if I want it sweeter.
What can I add for extra texture?
I love adding popping boba, fruit jellies, or diced lychee to make each bite more fun and colorful.
Can I serve this dessert warm?
I usually serve it chilled, but if I prefer it slightly warm, I skip the ice and use freshly cooked sago with warm matcha milk for a cozy twist.
Conclusion
I adore making strawberry matcha sago because it’s quick, refreshing, and irresistibly creamy. The mix of chewy sago pearls, sweet strawberries, and smooth matcha milk makes it a perfect balance of texture and flavor. Whether I prepare it for a party or just as a treat for myself, it always feels special and satisfying.
Strawberry Matcha Sago is a refreshing dessert made with chewy sago pearls, creamy matcha‑infused milk, fresh strawberries, and sweet jellies. It’s light, textured, and beautifully balanced—perfect for warm days or as a delightful treat.
In a medium saucepan, bring water to a boil and add the sago. Reduce heat to medium‑high and cook for about 15 minutes, stirring occasionally, until the pearls are mostly transparent; then cover and let sit 10‑15 minutes until fully translucent. :contentReference[oaicite:0]{index=0}
Strain and rinse the sago under cold water, then keep them in a bowl of cold water so they don’t stick together. :contentReference[oaicite:1]{index=1}
Sift the matcha powder into a heat‑proof bowl and whisk with the hot water in a “W” or “M” motion until frothy and smooth; then add the milk and stir to combine. :contentReference[oaicite:2]{index=2}
Drain the sago and place in a large mixing bowl; add evaporated milk, condensed milk, the matcha‑milk mixture, diced strawberries, coconut jelly, and strawberry heart jelly. Stir gently until everything is combined. :contentReference[oaicite:3]{index=3}
Serve the dessert chilled in individual cups. If desired, chill for additional time to allow flavors to meld. :contentReference[oaicite:4]{index=4}
Notes
For dairy‑free: use almond milk, oat milk, or coconut milk in place of regular milk/evaporated milk. :contentReference[oaicite:5]{index=5}
Substitute sago with small tapioca pearls if sago is unavailable. :contentReference[oaicite:6]{index=6}
For extra texture: add popping boba, lychee cubes, or mango for variation. :contentReference[oaicite:7]{index=7}
Adjust sweetness by tasting before serving and adding more condensed milk or sweetener if needed. :contentReference[oaicite:8]{index=8}
