Creamy Matcha Sago

Creamy matcha sago is a refreshing and elegant dessert that combines chewy tapioca pearls with a smooth, lightly sweetened matcha milk. I love how the earthy flavor of matcha pairs beautifully with the creaminess of milk and the chewy texture of sago. Fresh fruit and jelly add brightness and fun, making it a dessert that feels both indulgent and refreshing.

Why You’ll Love This Recipe

I like this recipe because it’s easy to prepare yet looks stunning in a glass. The sago pearls give it a chewy texture, while the matcha milk is creamy and slightly sweet with a deep green tea flavor. I enjoy adding fruit and jelly for color and variety, making it a customizable dessert that’s perfect for both everyday treats and special occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Sago Pearls:
5 cups water
1/4 cup sago (small tapioca pearls)

For the Matcha Milk:
2 tsp ceremonial grade matcha
2 tbsp hot water
2 tbsp honey
1/2 cup evaporated milk, chilled
1/2 cup milk (dairy or plant-based), chilled

For Assembly:
1 cup strawberries, chopped
1/2 cup matcha jelly (optional)
1/2 cup lychee jelly (optional)

Directions

1. I start by bringing the water to a boil in a pot, then add the sago pearls. I cook them for about 10–12 minutes, stirring occasionally to prevent sticking.
2. Once the pearls turn mostly translucent with a tiny white center, I turn off the heat, cover the pot, and let them sit for another 10 minutes to finish cooking.
3. I drain the sago and rinse under cold water to remove excess starch, then set them aside.
4. To prepare the matcha milk, I whisk matcha with hot water until smooth and frothy. I stir in honey, then mix in the evaporated milk and chilled milk.
5. For assembly, I spoon sago pearls into serving glasses, then pour in the matcha milk.
6. I top each serving with chopped strawberries and, if I have them, a scoop of matcha jelly or lychee jelly.
7. I like to chill it in the refrigerator for 10–15 minutes before serving for the best flavor and texture.

Servings and Timing

This recipe makes about 2–3 servings. Cooking the sago takes around 20 minutes, preparing the matcha milk about 5 minutes, and assembly another 5 minutes, making the total time roughly 30 minutes.

Variations

Sometimes I swap strawberries for mango or kiwi for a tropical twist. If I want it sweeter, I drizzle in a little condensed milk instead of honey. For a dairy-free version, I use coconut milk or almond milk, which adds another layer of flavor.

Storage/Reheating

I like to enjoy this dessert fresh, but I can store leftover sago and matcha milk separately in the refrigerator for up to 2 days. I don’t recommend freezing it since the pearls become hard. If the sago firms up in the fridge, I just rinse them in warm water to soften before serving.

FAQs

Can I use larger tapioca pearls instead of small sago?

Yes, but I prefer the small ones because they cook faster and give a more delicate texture.

How do I keep sago pearls from clumping?

I stir them occasionally while cooking and rinse them under cold water after draining.

Can I make this dessert ahead of time?

Yes, I usually prepare the sago and matcha milk in advance, then assemble just before serving.

Do I need ceremonial grade matcha?

I like using it for the best flavor and color, but good-quality culinary matcha also works.

Can I use sugar instead of honey?

Yes, I sometimes use sugar or even maple syrup for sweetness.

Why did my sago turn mushy?

That usually happens if I overcook them. I stop cooking once the pearls are mostly translucent.

Can I make this completely dairy-free?

Yes, I use almond milk, oat milk, or coconut milk instead of dairy and evaporated milk.

How do I get a stronger matcha flavor?

I simply add an extra half teaspoon of matcha powder to the mixture.

Can I add ice cubes for a colder version?

Yes, I like adding ice cubes on hot days to make it extra refreshing.

What other toppings work well?

I’ve tried red beans, grass jelly, or even chia seeds, and they all taste great with the matcha milk base.

Conclusion

Creamy matcha sago is one of my favorite easy desserts to make when I’m craving something refreshing but still indulgent. I love the chewy pearls with the smooth matcha milk and the burst of freshness from the fruit. It’s simple, versatile, and always a crowd-pleaser.

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