Boil 4 cups of water in a medium saucepan. Once boiling, add 1 cup of sago pearls and cook for about 15 minutes until translucent. Remove from heat and let sit for 10-15 minutes.

Strain cooked sago in a fine mesh sieve and rinse with cold water. Submerge in cold water to keep from drying out.

Sift 2 tablespoons of matcha powder into a mixing bowl and whisk in ½ cup of hot water until smooth. Stir in 1 cup of milk until well combined.

In a large bowl, combine drained sago with ½ cup of evaporated milk and 3 tablespoons of condensed milk. Pour in matcha milk, add diced strawberries and coconut jelly, then mix gently.

Serve in individual cups, capturing a mix of strawberries and sago. Optional: add strawberry heart jelly for decoration.