Strawberry matcha sago is a chilled fruity dessert made with bouncy sago pearls, fresh strawberries, coconut jellies, condensed milk, and an earthy matcha-infused milk. This strawberry matcha sago recipe comes together quickly in 30 minutes.
This easy and refreshing matcha dessert is perfect for parties and events because you can easily make it in advance and store it for later. You can also customize this gluten-free recipe to make it dairy-free with the substitutions section.
Strawberry matcha sago is a riff off the classic Chinese dessert that originated in Hong Kong called mango sago. It is a type of tong sui, a sweet chilled soup. Sago is a starch that is made from the pith of sago palm trees. They are white when dry and turn clear and translucent when cooked.
This strawberry matcha sago dessert uses fresh strawberries instead of mango and freshly brewed matcha milk instead of a coconut milk base. It is the perfect recipe for when it gets hot out in the summer. If you are not a big matcha fan, you can also check out my strawberry sago and mango sago recipes.
Ingredients
You can find all the ingredients for this strawberry matcha sago recipe at your local Asian grocery store. Full measurements and links to everything I used are listed in the recipe card below.
Sago (small pearls): sago are tiny chewy clear pearls that are about 3-5 mm thick. They are usually white and will become translucent when cooked.
Matcha Powder: for the richest flavor use ceremonial grade matcha powder that is sifted.
Hot water: make sure to use hot but not boiling water at an ideal temperature of 176°F (80°C) to prevent burning the matcha which creates an overly bitter flavor.
Evaporated Milk: adds a layer of rich and creamy texture and flavor to the strawberry pudding.
Condensed milk: acts as a thick creamy sweetener.
Regular Milk: is ideal for the best thick creamy texture and flavor.
Strawberries: for best results use fresh, ripe strawberries that are washed and diced
Coconut jelly: adds more texture and fruity flavor.
Strawberry heart jelly: adds more texture and a fun strawberry flavor.
Substitutions and Additions
Substitutions
Sweetener: instead of condensed milk, use honey, agave syrup, maple syrup, or granulated sugar instead.
Milk: instead of evaporated milk or regular milk, you can use almond milk, macadamia milk, or oat milk, or coconut milk instead for a dairy free alternative.
Additions
Fruit: add other fruits such as canned lychees, longan, or jackfruit for added flavors and textures.
Popping boba: for another pop of color and a more fun textures.
Strawberry sauce: for added strawberry flavor in the milk, you can add in this homemade strawberry sauce.
How to Make Strawberry Matcha Sago
Here are the step-by-step instructions on how to make strawberry matcha sago.
In a medium saucepan, bring water to a boil. Then, add the sago and reduce the heat to medium high and cook until pearls are mostly transparent about 15 minutes stirring occasionally. Remove from heat, cover and let sit for another 10-15 minutes or until the sago is fully translucent.
Strain the sago and rinse them with cold water to stop the cooking. Submerge the sieve with the sago into a bowl of water to prevent them from drying. Set aside.
Sift the matcha into a small heat-proof bowl and then whisk with hot water (176°F or 80°C) in a “W” motion until frothy and combined. Then add the milk and mix until combined.
Drain the sago. In a large mixing bowl, add the sago, evaporated milk, condensed milk, matcha milk, strawberries, coconut jelly, strawberry jelly and ice.
Serve immediately in individual-sized cups and enjoy!
Expert Tips
Watch the sago when cooking. Boil the sago in a saucepan over medium-high heat and stir them occasionally to prevent them from sticking. It is okay if some of the sago has a small white dot in them when you take them off the heat. It will continue to cook while it sits in the pot.
Let the sago sit in cold water. Once you strain the sago, let it sit in a bowl of cold water to stop them from cooking and prevent it from sticking to each other.
Adjust the sweetness. Once everything is combined, taste and adjust the sweetness based on your preferences.
Chill the mixture. Instead of adding ice and possibly diluting the matcha flavor, chill in the refrigerator for 1-2 hours and serve when chilled.
Storage Instructions
This strawberry matcha sago recipe is best served immediately. For any leftovers, store them in an airtight container in the refrigerator for up to 4 days. The longer the pearls are refrigerated, the more they could harden and be unpleasant to eat.
Freeze: Do not freeze this sago dessert. The sago may become mushy after thawing.
Pairing Suggestions
This strawberry matcha sago pairs with the following suggestions:
More toppings such as fruit jellies, popping boba, mango pudding, and other fruit such as lychee or longan.
Yes, strawberry matcha sago can be made up to 4 days in advance and stored in an airtight container in the refrigerator.
What kind of milk can I use for strawberry matcha sago?
I used regular milk and evaporated milk. However, you can substitute these dairy milks for almond milk, macadamia milk, oat milk, or any other plant-based milk instead for a dairy-free alternative.
What other toppings can I add to strawberry matcha sago?
You can add other canned fruits, such as lychees, jackfruit, or longan, or fresh fruits like blueberries and raspberries. Or for added textural contrast, you can add more jellies or popping boba.
Cook the sago. In a medium saucepan, bring water to a boil. Then, add the sago, reduce the heat to medium high, and cook until the pearls are mostly transparent, about 15 minutes, stirring occasionally. Remove from heat, cover, and let sit for another 10-15 minutes or until the sago is fully translucent.
Cool the sago. Strain the sago and rinse it with cold water to stop the cooking. Submerge the sieve with the sago into a water bowl to prevent them from drying. Set aside.
Make matcha milk. Sift the matcha into a small heat-proof bowl and then whisk with hot water (176°F or 80°C) in a “W” motion until frothy and combined. Then add the milk and mix until combined.
Combine. Drain the sago. In a large mixing bowl, add the sago, evaporated milk, condensed milk, matcha milk, strawberries, coconut jelly, strawberry jelly, and ice.
Assemble. Serve immediately in individual-sized cups and enjoy!
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