1. Boil the water in a large pan, then pour in the tapioca and turn down the heat to medium low. Let the pearls cook for 15-20 min or until they are full translucent.
2. Pour the tapioca into a fine mesh strainer, then run cold water over the pearls until all the starchy liquid is drained and the water runs clear. This will help prevent the pearls from sticking together.
3. Make your matcha milk by first sifting your matcha into a mug. Then add about 2 tbsp of hot water and whisk until no clumps of matcha remain. Add 2 tbsp of honey and whisk again. Pour in the milk and mix until everything combined.
4. Assemble the sago by adding diced strawberries, the cooked sago, matcha and lychee jelly (both optional, I purchased these from the local Asian grocery store) into a large serving bowl. Then add the evaporated milk and matcha milk, mix it all together, and you’re done! You can serve this immediately or chill in the fridge for another hour or two before serving. However don’t let the sago sit in the fridge for more than three hours or else the texture of the pearls might change.
