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Chewy sago pearls meet lush matcha milk and bursts of sweet-tart strawberry in this refreshing strawberry matcha sago. I reach for this when I want something comforting yet light and playful with enough texture to keep my spoon busy. There is no heavy prep and you can whip up a whole batch on impulse in under half an hour.
My family loves this especially when the weather turns warm. The creamy matcha feels fancy yet instantly familiar and my little cousins compete to find all the hidden strawberry hearts in their bowl.
Ingredients
- Sago dried: adds that signature chewiness and makes this dessert fun to eat. Look for pearls without a gray hue for best texture
- Milk or milk of choice: makes the matcha milk silky and rich. Use oat or almond if you prefer dairy free
- Matcha powder: brings bright green color and earthy flavor. Use a good culinary or daily ceremonial grade for vividness
- Hot water: at the right temperature helps dissolve matcha smoothly and prevents bitterness. About 176 degrees Fahrenheit or water just after small bubbles form
- Evaporated milk: deepens the creaminess. Choose full fat for luxe body
- Condensed milk: sweetens and harmonizes flavors. Adjust to your preferred sweetness level
- Strawberries fresh and diced: offer bursts of color and tangy sweetness. Choose berries with shiny skins for best results
- Coconut jelly: adds tropical notes and slippery texture. Find at Asian grocery stores or specialty aisles
- Strawberry heart jelly (optional): if you want a playful garnish. Adds extra chew and charm
Step-by-Step Instructions
- Cook the Sago:
- Add sago to a pan of boiling water lower heat to medium high and simmer for about 15 minutes stirring so pearls do not stick. When mostly transparent remove from heat cover and let sit another 10 to 15 minutes. Pearls should turn fully translucent
- Cool the Sago:
- Pour the hot sago into a fine strainer and rinse thoroughly under cold water. To stop further cooking submerge the sieve into a bowl of cold water. Let sit until ready to use so pearls do not clump or dry
- Make Matcha Milk:
- Sift matcha powder into a heatproof bowl and whisk in hot water in a W motion. Whisk vigorously until no lumps remain and a frothy layer forms. Add your milk and whisk until perfectly blended and even in color
- Combine:
- Drain sago thoroughly. In a mixing bowl add sago evaporated milk condensed milk matcha milk strawberries coconut jelly and strawberry jelly if using. Add a scoop of ice to chill instantly and mix gently
- Assemble and Serve:
- Spoon into individual cups or pretty glasses making sure everyone gets a mix of fruit sago and jelly. Serve immediately for best slippery texture and cool refreshment
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You Must Know
- High in antioxidants from matcha and strawberries
- Dairy or dairy free customization works perfectly
- Most components can be prepped in advance
Strawberries always steal my heart in this recipe especially when they are super ripe and their syrup mixes into the creamy matcha. My little niece likes to pick every last one out first and then ask for more.
Storage Tips
Keep the sago and milk mixture separate from fruit and jelly if storing. This prevents pearls from soaking up extra liquid and growing mushy. Store ready portions covered in the fridge for up to two days but add the ice and fruit right before serving for ultimate freshness.
Ingredient Substitutions
If you do not have evaporated milk use any cream or extra milk and a touch more condensed milk for sweetness. Plant based milks like coconut or oat taste wonderful here just be sure to choose unsweetened so dessert is not overly sweet. Mango pieces or kiwi can sub in for strawberries if needed and lychee or grass jelly also work instead of coconut jelly.
Serving Suggestions
This dessert shines family style with each person scooping out their own bowl and digging for favorite bites. Serve chilled straight from the fridge for the most refreshing effect or add an extra splash of cold milk if it thickens slightly. Pair with Chinese almond cookies or crispy sesame snacks for fun crunch alongside the soft pearls.
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Cultural Context
Matcha desserts appear throughout modern Asian cafes but the sago twist is a favorite in many Chinese households especially in summer months. Mixing fruit and sago into drinks and desserts brings together traditions from Southeast Asian cuisines too so you get global comfort with every bite.
Frequently Asked Questions
- → How do you prevent sago pearls from sticking together?
After boiling, rinse sago pearls thoroughly under cold water. Submerge them briefly in a bowl of water to cool and prevent sticking before assembling the dessert.
- → Can I use a non-dairy milk alternative?
Yes, substitute the milk with your favorite plant-based option such as oat, almond, or coconut milk to suit dietary preferences.
- → How do you ensure matcha is lump-free?
Sift matcha powder before whisking and stir with hot (not boiling) water, using a “W” motion to create a smooth and frothy mixture.
- → What other fruits work well in this dessert?
Mango, kiwi, or lychee are delicious additions that pair well with the creamy matcha and sago base.
- → Can this dessert be made ahead?
You can prepare the sago and matcha milk in advance, but for the best texture, assemble with fruit and jelly just before serving.