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A close-up shot of the creamy coconut sago layer in a glass of Strawberry Matcha Sago, ready for assembly.

Strawberry Matcha Sago: A Refreshing Layered Delight

Discover how to make the best Strawberry Matcha Sago with this easy recipe. Learn to create beautiful, distinct layers of sweet strawberry, creamy coconut sago, and earthy matcha for a refreshing and delicious drink.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 drinks
Course: Dessert, Drinks
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Layer
  • 1 cup Fresh Strawberries hulled and chopped
  • 1 tbsp Granulated Sugar or to taste
Sago Layer
  • 1/2 cup Small Sago Pearls
  • 1 cup Full-Fat Coconut Milk from a can
  • 3 tbsp Sweetened Condensed Milk or to taste
Matcha Layer
  • 2 tsp Ceremonial Grade Matcha Powder
  • 4 oz Hot Water about 175°F / 80°C

Equipment

  • 1 Medium Saucepan
  • 3 Small Bowls
  • 1 Matcha Whisk (Chasen) or Frother

Method
 

  1. Bring a pot of water to a rolling boil. Add sago pearls, stir, and cook for 10-15 minutes until mostly translucent. Turn off heat, cover, and let sit for 10 more minutes. Drain and rinse under cold water.
  2. In a small bowl, combine chopped strawberries and sugar. Mash with a fork until a chunky puree forms. Set aside.
  3. In a separate bowl, whisk together coconut milk and sweetened condensed milk. Stir in the cooked and rinsed sago pearls.
  4. Sift matcha powder into a bowl. Add hot water and whisk vigorously until frothy and fully dissolved.
  5. In a tall glass, add the strawberry puree to the bottom. Gently pour the coconut sago mixture over the top. Finish by slowly pouring the whisked matcha over the sago layer. Serve immediately.

Notes

For the best results, use high-quality ceremonial grade matcha powder.
Ensure you rinse the sago pearls thoroughly in cold water to prevent them from becoming gummy.
This drink is best served immediately for the ideal texture and temperature.