Bring a pot of water to a boil and add the sago pearls. Cook them for about 15 minutes, or until they turn mostly transparent. Let them sit off the heat for another 10-15 minutes until fully translucent.

Strain the sago and rinse it thoroughly under cold water to stop the cooking process. Keep the pearls submerged in water to prevent them from drying out.

In a heat-proof bowl, sift the matcha powder. Gradually whisk in hot water until the mixture is frothy. Combine this matcha mixture with your choice of milk.

Drain the cooled sago and mix it in a large bowl with evaporated milk, condensed milk, matcha milk, diced strawberries, and coconut jelly. Serve immediately in individual cups.