In a large mixing bowl, add the silken tofu, glutinous rice flour, and granulated sugar. Mix into a cohesive dough, which should feel slightly sticky but manageable.

Divide the dough into three equal portions. Add matcha powder to one portion for green dango, and strawberry powder or food coloring to the second for pink dango, leaving the last portion white.

Roll each portion into small balls weighing around 11-15 grams, aiming for 5-6 balls per color. Dust hands with rice flour to prevent sticking.

In a large pot of boiling water, cook the dango balls until they float, typically around 4-5 minutes.

Transfer the dango to a bowl of ice water using a slotted spoon to stop the cooking process. Let them sit for about 2-3 minutes.

Skewer the dango in the order of green, white, and pink using a skewer. Continue this pattern until all are assembled.