Matcha is one of those things we’ve been getting really into lately. Another thing we’re very excited about (Irma especially) is Asian desserts and sweets in general. We really like that they always use sticky, chewy textures, like the famous mochi or tapioca pearls.

And this dessert is no exception. Because this time we’re making matcha sago with raspberries. Sago is a liquid dessert that contains tapioca pearls and some other fruit in the mixture. Some type of cream is usually added depending on the flavor you want to give it or achieve.

Since we really like to get creative and write recipes that are innovative (sorry if any of you don’t like that), we are always bouncing ideas off each other about flavor combinations that we have never tried in a specific preparation or in a specific type of recipe.

In this case, and for this sago, we use a combination of matcha and raspberries. For those who don’t know it yet, you’re going to love it. It’s a combination of flavors that goes very well together. Matcha is somewhat bitter and intense, while raspberries are fresh, tart, and slightly sweet. You have no idea how well they contrast with each other and how they balance each other out.

And here, in a sago, we love this combination. Because we add the texture of the tapioca pearls and the freshness of the raspberries when we eat it all together.

Another thing I love is the combination of green and red. I think it’s really fun because green isn’t often seen in desserts, and here it looks really pretty.

Did you like the idea of matcha with raspberries? Try it in these matcha raspberry muffins, they’re on another level.

If you like this recipe, you have to check out our pumpkin spice sago, very autumnal.

Matcha sago with raspberries

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Refrigeration Time: 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings: 8

Course: Dessert, Snack

Cuisine: Asian

Ingredients Method

Ingredients

  

1x2x3x?

• 1 C tapioca pearls
• 2-3 tbsp matcha powder
• 2 tbsp (30 ml) boiling water
• 1 can (400 ml) unsweetened coconut milk
• 1 can (360 ml) evaporated milk
• 2/3 C (200 gr) condensed milk
• 1 C raspberries, rinsed
• Ice cubes, enough quantity

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Method

 

1. Add plenty of water to a medium pot and bring to a boil over high heat. Once the water has boiled, reduce the heat to medium-high, add the tapioca pearls, and stir gently with a spoon.
2. Cook for 20 minutes, then remove the pot from the heat and cover it so that the tapioca pearls can rest in the water for another 10 minutes until they are almost transparent, which means they are well cooked.
3. Pour the cooked tapioca pearls (sago) into a fine mesh strainer to drain the water, then rinse them with cold water. At this point, the tapioca pearls should be completely transparent. Fill a large bowl with cold water and place the strainer with the tapioca pearls on top so that they are submerged in the water while you prepare the rest of the recipe.
4. Separately, in a small bowl, add the matcha powder together with the boiling water. Mix with a spoon until the matcha dissolves and there are no lumps.
5. Add the drained tapioca pearls to a large, deep serving dish. Add the matcha mixture, coconut milk, evaporated milk, condensed milk, and raspberries. Mix everything well with a large spoon until all the ingredients are combined.
6. There are two options for serving: cover the dish with plastic wrap and refrigerate for 4 hours, or add ice to the mixture to serve sooner. Once the sago is thoroughly chilled, serve in individual cups and enjoy.

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