To make the strawberry jelly, pour a carton of Binggrae strawberry milk into a pot. Add 1 tsp of agar powder and whisk well. Turn up the heat and let it simmer, then turn off the heat and let it set. Chill in the fridge.
Prepare the sago according to the package instructions.
To prepare the matcha milk, sift 1 tbsp of ceremonial matcha powder through a sieve. Add enough hot water to cover the powder and whisk until smooth. Then, pour the matcha mixture into the milk and stir to combine.
In a bowl, combine all the ingredients: strawberry jelly, sago, condensed milk, nata de coco (you can adjust the amount of syrup to your liking), chopped strawberries, matcha milk, and ice. Stir well and enjoy!