In a stock pan pour soaked sago pearls to cook in water and 1 tsp sugar once sago is cooked pour it in a bowl and refrigerate.
In a separate pan add water and green jelly powder and cook.
Put in a bowl and refrigerate.
Repeat for red jelly powder.
Remove the corners of bread slices and dice the bread.
For serving take a tall glass, add diced bread at bottom, 1 tbsp glutinous rice, cubes of green jelly, 2 tsp of sago pearls, cubes of red jelly, pomegranate seeds, 1-2 mint sprigs, 1 tbsp sugar syrup and 50-60 ml of chilled coconut milk.