Strawberry Matcha Sago Dessert (Print Version)
# Ingredients:
→ Sago Base
01 -
120 g dried sago pearls
→ Matcha Milk
02 -
12 g matcha powder, sifted
03 -
120 ml hot water (80°C)
04 -
240 ml milk or plant-based milk
→ Milk Components
05 -
180 ml evaporated milk
06 -
60 ml condensed milk, adjust to taste
→ Fruits and Jellies
07 -
150 g strawberries, washed and diced
08 -
150 g coconut jelly, cubed
09 -
75 g strawberry heart jelly (optional)
# Instructions:
01 -
In a medium saucepan, bring a generous amount of water to a rapid boil, add dried sago pearls, and stir to prevent sticking. Reduce heat to medium-high and simmer for 15 minutes, stirring occasionally, until pearls are mostly translucent.
02 -
Remove saucepan from heat, cover, and let the sago stand for 10 to 15 minutes until fully translucent. Strain using a fine sieve, rinse thoroughly under cold running water, and submerge the strainer in a bowl of cold water to maintain texture.
03 -
In a heatproof bowl, sift matcha powder and gradually whisk in hot water (80°C) using a 'W' motion until evenly dissolved and frothy. Stir in milk until smoothly incorporated.
04 -
In a large mixing bowl, combine drained sago, evaporated milk, condensed milk, matcha milk, diced strawberries, coconut jelly, and optional strawberry heart jelly. Add ice as desired and stir well.
05 -
Portion the prepared mixture into individual serving cups and serve immediately while cold.
# Notes:
01 -
Rinse sago under cold running water post-cooking to preserve softness and prevent clumping.