1. Cook the Sago

1. Boil Water: In a medium saucepan, bring 5 cups of water to a boil.
2. Cook Sago: Add the sago pearls and cook for 10-15 minutes, stirring occasionally to prevent sticking. The pearls should turn translucent.
3. Drain and Rinse: Drain the sago and rinse under cold water to remove excess starch. Set aside.

2. Make the Strawberry Sauce

1. Cook Strawberries: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the sauce thickens, about 5-7 minutes.
2. Blend (Optional): For a smooth sauce, blend the mixture and strain it to remove seeds. If you prefer a chunky texture, skip this step.
3. Cool: Allow the sauce to cool completely.

3. Prepare the Milk Base

1. Combine Ingredients: In a mixing bowl, whisk together milk, condensed milk, and vanilla extract until well combined. Adjust sweetness to taste.
2. Chill: Refrigerate until ready to assemble.

4. Assemble the Strawberry Sago

1. Layer the Ingredients: In serving glasses or bowls, start with a layer of cooked sago, followed by the strawberry sauce, and then the milk base.
2. Add Toppings: Garnish with fresh strawberries, whipped cream, or mint leaves for extra flair.
3. Serve: Serve chilled and enjoy the creamy, fruity goodness!