Weigh the rice flour, silken tofu, and sugar and then add them into a large bowl. Mix well using your hands until a dough forms.

Divide the dough into three equal parts.

Sift in the strawberry powder into one portion of the dough and knead until it forms a uniform pink color.

Sift in the matcha powder into another portion of the dough and knead well until it turns green.

Divide each ball of dough into 5-6 balls, weighing each to be around 14-15 grams each, yielding 5 skewers.

Bring a pot of water to a boil and add in the dango balls. Remove them when they rise to the top and place them into ice-cold water to stop cooking.

Add one green dango ball onto a skewer, followed by one white and one pink dango ball. Repeat for all 5-6 skewers.