In a large mixing bowl, add the silken tofu, Japanese rice flour, and white sugar. Knead until it becomes a smooth dough.

Divide the dough into three equal portions. Mix matcha powder into one, use strawberry powder for the second, and leave the last portion plain.

Roll each portion into small balls, making 5–6 pieces from each colored dough.

Fill a large pot with water, bring it to a boil, and drop the dango balls in batches.

Cook for 3–5 minutes until they float, then remove from the pot.

Shock the cooked dango in ice water for about 2 minutes.

Skewer the dango in color order: green, white, and pink, and serve immediately.