Bring 4 cups of water to a boil in a large pot. Add sago pearls and cook for about 15 minutes until mostly transparent. Cover and sit for another 10-15 minutes.

Pour cooked sago into a fine-mesh strainer and rinse with cold water. Transfer to a bowl of cold water.

Sift matcha powder into a heat-proof bowl, whisk in hot water until frothy. Add milk and mix until combined.

In a large bowl, drain sago and combine with evaporated milk, condensed milk, and matcha milk. Add strawberries and coconut jelly, folding gently.

Spoon the mixture into cups or bowls, layer for presentation if desired, and serve immediately.