Bring a large pot of water to a boil.

Add the sago pearls and stir gently.

Cook until the pearls become mostly translucent.

Turn off the heat and let them rest in the hot water.

Drain and rinse lightly.

Set aside.

Combine water and brown sugar in a saucepan.

Add the pandan leaf if using.

Simmer until the sugar fully dissolves.

Remove from the heat.

Whisk the sifted matcha with a few spoonfuls of warm syrup until smooth.

Stir the matcha mixture back into the syrup.

Carefully transfer the silken tofu to a heat-safe dish.

Steam for about 10 minutes.

Keep warm until serving.

Spoon warm tofu into serving bowls.

Add a generous amount of sago pearls.

Drizzle with the matcha brown sugar arnibal.

Serve immediately.

Refrigerated silken tofu gives the best texture.

Sift matcha before mixing to avoid clumps.

Freshly cooked pearls have the best chew.

Matcha Taho with Brown Sugar Sago is delicious warm or chilled.

For a stronger green tea flavor, add a little extra matcha to the syrup.

Matcha Taho with Brown Sugar Sago is best assembled just before serving.