Mix the cornstarch with the water until smooth. Stir it into the strawberries and cook until the compote becomes glossy. Remove from the heat and let it cool until warm.

Bring the water to a boil. Add the mini sago pearls and cook until they are almost transparent. Drain and rinse briefly under cool water.

Steam the silken tofu for 10 to 15 minutes until heated through.

Spoon the warm tofu into serving glasses or bowls.

Add a layer of cooked sago pearls.

Spoon the warm strawberry compote over the top.

Serve immediately while warm.

Use ripe strawberries for the sweetest flavor.

Silken tofu gives the dessert its smooth texture.

Let the compote cool slightly before layering.

Mini sago pearls create the most traditional texture.

Assemble the dessert just before serving for the best presentation.