Description
A chilled dessert made with matcha milk, sago pearls, strawberries, nata de coco, almond jelly, and condensed milk.
Ingredients
Units Scale
- 1 cup strawberries, chopped
- 1 cup almond jelly, cubed
- 1 cup green nata de coco, drained
- 1/2 cup small sago or tapioca pearls
- 1/2 cup cream
- 1 cup milk
- 1/4 cup condensed milk, adjust to taste
- 3 tsp matcha powder
- water, for cooking sago
Instructions
- Bring the water to a boil in a saucepan. Add the sago and cook for 10 to 12 minutes, stirring occasionally to prevent sticking.
- Turn off the heat, cover the pot, and let the sago sit for 5 minutes. Rinse under cold water and drain well.
- Whisk the matcha powder with a small splash of warm water until smooth and lump-free.
- In a bowl or jug, combine the cream, milk, and condensed milk. Whisk in the matcha until fully combined and slightly frothy.
- Add the cooked sago to the matcha mixture and stir gently.
- Fold in the strawberries, almond jelly, and nata de coco.
- Chill for at least 30 minutes before serving.
- Spoon into bowls or glasses and serve cold.