In a medium saucepan, bring water to a rolling boil over high heat. Add the dried sago pearls and reduce heat to medium. Cook for about 15 minutes until mostly transparent.

Strain the sago under cold running water to stop the cooking process. Transfer to a bowl of cold water to prevent sticking.

In a small mixing bowl, sift matcha powder to remove lumps. Whisk in hot water at 176°F (80°C) until frothy.

In a large mixing bowl, combine cooled sago, evaporated milk, and condensed milk to taste. Add matcha milk, diced strawberries, coconut jelly, and any optional strawberry heart jelly. Stir gently.

Scoop into individual cups and serve immediately, garnished with extra strawberries or matcha.