5 cups water

1/4 cup sago (small tapioca pearls)

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

1 cup strawberries, chopped

1/2 cup matcha jelly (optional)

1/2 cup lychee jelly (optional)

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Bring 5 cups of water to a boil. Add sago pearls and cook for 10–12 minutes, stirring occasionally.
Turn off heat, cover, and let sago sit for 10 minutes until translucent.
Drain and rinse sago under cold water. Set aside.
Whisk matcha with hot water until smooth and frothy. Stir in honey, then mix in evaporated milk and chilled milk.
Spoon sago into serving glasses, pour in matcha milk, and top with strawberries.
Add optional matcha or lychee jelly.
Chill for 10–15 minutes before serving.

Use small sago pearls for quicker cooking and a more delicate texture.

Rinse cooked sago under cold water to prevent clumping.

For stronger matcha flavor, add an extra 1/2 tsp of matcha powder.

Dairy-free versions work well with almond, oat, or coconut milk.

Best enjoyed fresh; store sago and milk separately if making ahead.