Cook the sago

• Bring the water to a boil in a saucepan and add the sago pearls.
• Simmer, stirring occasionally, until the pearls turn translucent with no white core.
• Drain through a colander and rinse under cold water to stop the cooking.

Prepare the matcha

• Sift the matcha powder into a bowl to remove lumps.
• Add the hot water and whisk until smooth and frothy.

Mash the strawberries

• Mash half of the strawberries with a fork to make a rough puree.
• Slice the remaining strawberries for layering.

Mix the matcha milk

• Pour the cold milk into a bowl with the matcha and condensed milk.
• Whisk until evenly combined and sweetened to taste.

Assemble the glasses

• Spoon the mashed strawberries into the bottom of the glasses.
• Add the cooked sago, then the sliced strawberries and ice cubes.
• Pour the matcha milk over the top and stir before serving.