Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.