In a large mixing bowl, combine 200g of silken tofu, 200g of glutinous rice flour, and 50g of white sugar. Knead until smooth.

Divide the dough into three portions. Add matcha powder to one and strawberry powder to another, kneading until colors are fully incorporated.

Roll colored dough portions into small balls, around 14-15 grams each, yielding 5 pieces per portion.

Bring a pot of water to a boil. Cook dango balls for 5-8 minutes until they float. Remove with a strainer ladle.

Prepare a bowl of ice water. Transfer cooked dango into the ice water for about 5 minutes.

Pat dango dry and slide three balls onto a skewer in the order of green, white, and pink.