Begin by bringing a pot of water to a rolling boil. Carefully add the sago pearls, stirring occasionally. Cook them for about 15 minutes or until mostly transparent. Remove the pot from heat and cover it, letting the sago sit for another 10-15 minutes to become fully translucent.

After the sago has finished cooking, strain it in a colander to remove excess water. Rinse the sago pearls under cold running water to stop the cooking process and ensure a chewy texture. Allow the sago to drain completely and set it aside to cool.

In a small bowl, sift the matcha powder to avoid clumps. Whisk it with about 1/4 cup of hot water until frothy and well combined. Gradually add in your choice of milk, mixing until achieving a smooth consistency with a vibrant green color.

In a large mixing bowl, combine the cooled sago, diced strawberries, and coconut jelly. Pour in the matcha milk, evaporated milk, and condensed milk, adjusting the sweetness to your preference. Add some ice cubes to keep it chilled, gently folding everything together until evenly mixed.

Scoop the vibrant Strawberry Matcha Sago mixture into individual serving cups. For a delightful presentation, layer the ingredients artfully or top with extra diced strawberries. Serve immediately.