Bring a medium saucepan filled with water to a vigorous boil. Add the sago pearls and reduce heat to simmer; cook for about 15 minutes or until they become nearly transparent.

Strain the cooked sago using a fine mesh sieve and rinse under cold running water to halt the cooking process.

In a heat-proof bowl, sift the matcha powder. Gradually whisk it with hot water until frothy, then mix in your preferred milk.

In a large mixing bowl, layer cooked sago with evaporated milk and condensed milk, then pour in matcha milk and add strawberries and coconut jelly.

Transfer mixture into individual cups and serve immediately over ice.