Last summer, my daughter Maya became completely obsessed with all things Japanese. From anime to origami, she dove in headfirst, and of course, that included the food! One afternoon, she dragged me to a local tea shop, insisting I try this trendy new dessert she had discovered. I admit, I was a little skeptical at first. Matcha? With strawberries? And…sago? It sounded a bit unusual. But one bite, and I was hooked! The creamy sweetness of the coconut milk, the slightly chewy sago pearls, the earthy bitterness of the matcha, and the bright, juicy strawberries all combined into something truly special. I knew I had to recreate it at home.
After a few tries (and a couple of kitchen mishaps involving exploding sago!), I finally perfected my own version of this delightful treat, and now, I’m so excited to share it with you. This strawberry matcha sago is not only delicious but also surprisingly easy to make. It’s the perfect dessert for a hot summer day, a fun twist on a classic sago pudding, or just a little something special to brighten up your week. Plus, it’s a great way to introduce your family to new flavors.
My son, who usually turns his nose up at anything green, absolutely loves this strawberry matcha sago! He calls it “the pink and green dessert.” The vibrant colors alone are enough to make anyone smile.
There were some challenges, however, like getting the matcha to blend smoothly without clumping, and figuring out the right balance of sweetness. I also learned that the type of sago you use really matters! Small pearl sago is definitely the way to go. Now, I make this strawberry matcha sago at least once a month, and it’s always a hit.
I can’t wait for you to try this strawberry matcha sago – it’s become such a staple in our house! Even my husband, who isn’t usually a dessert person, raves about how refreshing and light this strawberry matcha sago is. Don’t be intimidated by the slightly exotic ingredients; this strawberry matcha sago recipe is incredibly forgiving. This is a great recipe if you’re looking to try something new with your family and this strawberry matcha sago is sure to be a win. Trust me, your family is going to love this strawberry matcha sago as much as mine does!
Ingredients
Here’s what you’ll need to make this amazing dessert. I try to use the freshest ingredients possible, especially when it comes to the strawberries. When choosing your ingredients it is essential to consider the quality. Using high-quality matcha will enhance the flavor profile. The type of strawberries you use is important too, as seasonal produce will have the best flavor.
- 1/2 cup small pearl sago: Make sure it’s the small pearl kind! The larger pearls take much longer to cook and don’t have the same texture. You can find sago in most Asian grocery stores, or even online. See this information regarding Sago Pearls.
- 4 cups water: For cooking the sago.
- 1 can (13.5 oz) full-fat coconut milk: Full-fat is key for that creamy, luscious texture. If you’re feeling adventurous, you could even try using coconut cream for an even richer strawberry matcha sago.
- 1/4 cup granulated sugar: Adjust to your liking! I prefer my desserts on the less sweet side, but feel free to add more if you have a sweet tooth.
- 2 tablespoons matcha powder: Culinary grade is best for baking and desserts. Higher grades are better for drinking straight.
- 1/4 cup hot water: For dissolving the matcha. This helps prevent clumping and ensures a smooth, even flavor throughout the strawberry matcha sago.
- 1 teaspoon vanilla extract: A touch of vanilla enhances all the other flavors.
- 1 pint fresh strawberries, hulled and sliced: The star of the show! Look for bright red, fragrant berries. If strawberries aren’t in season, you can use frozen, but be sure to thaw them completely and drain off any excess liquid before adding them to the strawberry matcha sago.
- Optional: Toasted coconut flakes, for garnish: Adds a nice crunch and visual appeal. I always have a bag of toasted coconut flakes on hand for topping desserts and smoothie bowls.
- Optional: A pinch of sea salt: Just a tiny pinch can really bring out the sweetness of the strawberries and balance the bitterness of the matcha in this strawberry matcha sago.
A little tip I learned from my mom: always taste your ingredients before you start cooking! This helps you get a sense of their flavor and adjust the recipe accordingly. For example, if your strawberries are particularly tart, you might want to add a little extra sugar to the strawberry matcha sago. And don’t be afraid to experiment!
This strawberry matcha sago is just a starting point; feel free to add other fruits, nuts, or toppings that you love. This strawberry matcha sago recipe can be easily modified to suit your preferences and dietary needs. My friend uses almond milk instead of coconut milk and says it still turns out great! This strawberry matcha sago can be made with many different milks so don’t worry!
Step-by-Step Instructions
Alright, let’s get cooking! Don’t worry, this is super easy. Just follow these simple steps, and you’ll be enjoying a delicious strawberry matcha sago in no time. Before starting, make sure you have all your ingredients prepped and ready to go. This will help the cooking process go smoothly.
- Cook the sago: In a medium saucepan, bring the 4 cups of water to a boil. Add the sago pearls and stir. Reduce the heat to low and simmer for 15-20 minutes, or until the sago pearls are translucent with just a tiny white dot in the center. Stir occasionally to prevent sticking. Don’t worry if they look a little gloopy at first – that’s normal! They’ll firm up as they cool. I once overcooked the sago and it turned into a gummy mess! Now, I always set a timer.
- Rinse the sago: Once the sago is cooked, drain it in a fine-mesh sieve and rinse thoroughly with cold water to remove any excess starch. This is important for preventing the sago from clumping together. Set aside. This step is super important!
- Dissolve the matcha: In a small bowl, whisk together the matcha powder and hot water until smooth and lump-free. This creates a vibrant green matcha concentrate. If you have a milk frother, you can use that to make it extra smooth and frothy. Make sure there are no clumps, or your strawberry matcha sago will have a gritty texture.
- Combine the ingredients: In a large bowl, whisk together the coconut milk, sugar, and vanilla extract. Add the dissolved matcha and whisk until well combined. The mixture should be a beautiful light green color. Taste and adjust the sweetness as needed. My daughter likes to add a little extra vanilla extract.
- Add the sago and strawberries: Gently fold in the cooked sago pearls and sliced strawberries. Be careful not to overmix, or the strawberries will get mushy.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together and the strawberry matcha sago to thicken.
- Serve: Before serving, give the strawberry matcha sago a gentle stir. If it’s too thick, you can add a splash of coconut milk to loosen it up. Garnish with toasted coconut flakes, if desired. I like to serve this strawberry matcha sago in individual glasses for a pretty presentation.
A little tip I learned the hard way: don’t add the strawberries until the sago has cooled down a bit. Otherwise, they’ll get overripe and mushy. And if you’re making this ahead of time, you might want to add the strawberries just before serving to keep them fresh. This strawberry matcha sago is so versatile, you can really make it your own. Sometimes, I add a little bit of lime juice for a tangy twist. And if you’re not a fan of strawberries, you can substitute other fruits like mango, blueberries, or raspberries. No matter how you make it, I’m sure you’ll love this refreshing and delicious dessert! I promise you’re going to love this strawberry matcha sago.
Serving Ideas
This strawberry matcha sago is delicious on its own, but here are a few ideas to take it to the next level. Consider the occasion and your audience when deciding how to serve this delightful dessert.
- As a light dessert: This is perfect after a light meal, especially in the summertime. It’s refreshing, not too heavy, and just sweet enough to satisfy your cravings. I often serve this strawberry matcha sago after a simple grilled chicken salad.
- As a snack: A small bowl of this strawberry matcha sago makes a great afternoon snack. It’s a healthier alternative to processed snacks and will give you a boost of energy.
- As a topping for yogurt or granola: Add a spoonful or two of this strawberry matcha sago to your morning yogurt or granola for a delicious and nutritious breakfast.
- As a party treat: This strawberry matcha sago is always a hit at parties. It’s easy to make ahead of time and can be served in individual cups or glasses for a pretty presentation.
- With a dollop of whipped cream: If you’re feeling extra indulgent, top your strawberry matcha sago with a dollop of whipped cream.
- With a sprinkle of nuts: Add a sprinkle of chopped nuts, such as almonds, pecans, or walnuts, for a crunchy texture and added flavor.
- As part of a dessert buffet: This strawberry matcha sago would be a great addition to a dessert buffet, alongside other treats like cookies, brownies, and cake.
In our house, we love to eat this strawberry matcha sago cold, straight from the fridge. But you can also serve it at room temperature if you prefer. I usually put a little extra aside for myself because everyone else loves this strawberry matcha sago as much as I do! This strawberry matcha sago can even be put on ice cream! My husband likes to have a little bit with his ice cream at night. Serving this strawberry matcha sago for guests is always a success.
I like to set up a little toppings bar with toasted coconut flakes, chopped nuts, and a few different kinds of fruit so everyone can customize their own bowl. And if you have any leftovers (which is rare!), they make a great snack the next day. It’s even good the next day. So, no need to worry about the strawberry matcha sago going to waste! This strawberry matcha sago is a real crowd-pleaser and it’s so versatile that it can be eaten in many ways.
FAQs
Here are some frequently asked questions about this strawberry matcha sago recipe. I’ve tried to answer them as thoroughly as possible, but if you have any other questions, feel free to leave a comment below!
Q: Can I use a different type of milk?
A: Yes, you can! While I prefer coconut milk for its creamy texture and flavor, you can also use almond milk, soy milk, oat milk, or regular dairy milk. Keep in mind that the flavor and texture of the final product will vary depending on the type of milk you use. My friend, as I mentioned, makes this strawberry matcha sago with almond milk because of allergies!
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries, but be sure to thaw them completely and drain off any excess liquid before adding them to the sago mixture. Frozen strawberries tend to be a bit softer than fresh strawberries, so they might get a little mushy. This won’t affect the flavor of the strawberry matcha sago.
Q: Can I make this ahead of time?
A: Absolutely! In fact, I recommend making this strawberry matcha sago at least a few hours in advance, or even the day before, to allow the flavors to meld together and the sago to thicken. Just be sure to store it in an airtight container in the refrigerator. I always make a big batch of this strawberry matcha sago on Sunday night so we have a healthy and delicious dessert to enjoy throughout the week.
Q: Can I adjust the sweetness?
A: Of course! Feel free to adjust the amount of sugar to your liking. I prefer my desserts on the less sweet side, but if you have a sweet tooth, you can add more sugar. You can also use a different type of sweetener, such as honey, maple syrup, or agave nectar.
Q: What if my matcha is clumpy?
A: To prevent clumping, it’s important to dissolve the matcha powder in hot water before adding it to the coconut milk mixture. Whisk the matcha and hot water together until smooth and lump-free. If you still have some clumps, you can try sifting the matcha powder before dissolving it. The clumping can affect the strawberry matcha sago, so be sure to do this properly.
Q: Can I use a different fruit?
A: Yes, you can! This strawberry matcha sago is delicious with other fruits as well, such as mango, blueberries, raspberries, peaches, or kiwi. Just be sure to choose fruits that are in season and that complement the flavor of the matcha.
Q: How long does this last in the fridge?
A: This strawberry matcha sago will last for up to 3 days in the refrigerator, stored in an airtight container. However, the strawberries may get a bit mushy over time.
Q: Is this vegan?
A: Yes, this recipe is vegan as long as you use a plant-based milk, such as coconut milk, almond milk, or soy milk.
Q: Where can I find sago?
A: Sago can be found in most Asian grocery stores, or even online.
Conclusion
This strawberry matcha sago has become more than just a recipe for me – it’s a little piece of joy that I love sharing with my family and friends. It reminds me of that first time I tasted it with Maya, and how something so simple could bring so much happiness. It’s truly one of my favorite desserts to make. This strawberry matcha sago is so good! I hope this recipe inspires you to step outside your comfort zone and try something new in the kitchen. Don’t be afraid to experiment with different flavors and ingredients, and most importantly, have fun!
Here are a few of my top tips for making this recipe a success:
- Don’t overcook the sago! It should be translucent with just a tiny white dot in the center.
- Dissolve the matcha completely to avoid clumps.
- Use fresh, ripe strawberries for the best flavor.
Looking for more fruity and refreshing dessert ideas? Check out my Strawberry Cream Cheese Muffins or Balsamic Strawberry Caprese! I hope you will make this strawberry matcha sago and love it!
And if you’re feeling adventurous, here are a few variations you might want to try:
- Add a pinch of cardamom for a warm, aromatic flavor.
- Stir in some chia seeds for added texture and nutrition.
- Top with a drizzle of honey or maple syrup for extra sweetness.
Ultimately, the best part about this strawberry matcha sago is how customizable it is. You can adjust the sweetness, the fruit, and the toppings to create a dessert that’s perfect for your taste. This strawberry matcha sago can be adapted to many different tastes. Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too!
Remember, this dessert is more than the sum of its parts; it’s a reflection of your own creativity and love. This easy strawberry matcha sago is great to make with children, too! I’d love to hear how this turns out for your family – drop me a comment! Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!
Print7 Amazing Steps: Strawberry Matcha Sago Recipe
A refreshing and visually stunning Strawberry Matcha Sago dessert. This recipe combines the sweetness of strawberries, the earthy notes of matcha, and the chewy texture of sago pearls for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Boiling
- Cuisine: Asian
Ingredients
- 1 cup sago pearls
- 4 cups water
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons matcha powder
- 2 tablespoons hot water
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup sugar (or to taste)
- Ice cubes
Instructions
- Cook the Sago: Boil water in a pot. Add sago pearls and cook until translucent, about 10-15 minutes. Drain and rinse with cold water.
- Prepare Matcha: In a small bowl, whisk matcha powder with hot water until smooth.
- Combine Ingredients: In a large bowl, combine cooked sago, sliced strawberries, and matcha mixture.
- Sweeten: Add sugar and milk to the mixture. Stir well until sugar is dissolved.
- Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Fill glasses with ice cubes and pour the sago mixture over the ice.
- Enjoy: Garnish with extra strawberries or a sprinkle of matcha powder, if desired.
Notes
Adjust the sweetness and matcha intensity to your preference. For a creamier texture, use coconut milk instead of regular milk.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 30g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
Keywords: sago, matcha, strawberry, dessert