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Start by mixing jelly powder with sugar in a pot. Blend 4–5 strawberries with milk to make strawberry milk and then gradually pour it into the pot. Heat the mixture up on stove until all dissolves, and immediately turn off the heat once it reaches a boil. Pour the mixture into a tray and chill it in the fridge. Finally, cut your set jelly into cubes.
Bring a pot of water to a boil, add the sago, and stir to prevent clumping. Cook for about 15-30 minutes or until the pearls turn mostly translucent. Turn off the heat, cover, and let them finish cooking in their own steam for another 5 minutes. Rinse under cold water and drain well.
Whisk 4g matcha powder with 40ml of hot water until smooth and frothy. Boil water chestnut and cut it into small cubes. Also chop strawberries cubes or pieces.
Mix the cooked sago, chopped water chestnut, and fresh strawberry pieces together. In a large bowl or jug, pour in the coconut milk and sweeten it to your liking with condensed milk or sugar. Toss in the ice and give everything a gentle stir.
Spoon the mixture into glasses or bowls, making sure each serving gets a good mix of jelly, fruit, and pearls. Drizzle the matcha over the top.